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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Overnight Ham and Cheese Breakfast Enchiladas Recipe

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This recipe for Overnight Ham and Cheese Breakfast Enchiladas is from The Nedostup Family Cookbook Project, 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
½ cup chopped green onions
2½ cups shredded cheddar cheese, divided
10 flour tortillas (6-8 inches)
1¼ cup half-and-half
4 whole eggs
½ teaspoon salt
1 tablespoon flour
salsa, sour cream, and additional green onions for serving
Directions:
Directions:
In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining ½ cup for later). Spray a 9x13 inch baking dish with cooking spray. Use a ⅓-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.

Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.

In the morning, preheat oven to 350º. Bake covered for 30-40 minutes. Remove foil and sprinkle remaining ½ cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.

Serve with salsa, sour cream, and additional green onions.
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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