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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

(Overnight) Ham and Cheese Breakfast Enchiladas Recipe

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This recipe for (Overnight) Ham and Cheese Breakfast Enchiladas is from The McCarthy Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups Cubed and Cooked Ham
1/2 Cup Chopped Green Onions
2 1/2 Cups Shredded Cheddar Cheese, Divided
10 Flour Tortillas (6-8 Inches)
1 1/4 Cups of Half and Half Cream
4 Eggs
1/2 Tsp Salt
1 Tbsp Flour
Salsa, Sour Cream and addition Green Onions for serving
Directions:
Directions:
1 - In a medium bowl stir together ham, green onions and 2 cups of cheese (save remaining 1/2 cup for later). Spray a 9x13 inch baking dish with cooking spray. Use a 1/3 measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down into the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.
2 - Whisk together half and half, eggs, salt and flour. Pour over tortillas. Cover and refrigerate overnight.
3 - In the morning, preheat oven to 350ºF. Bake covered for 30-40 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
4 - Serve with salsa, sour cream and additional green onions

 

 

 

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