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Make ahead breakfast enchiladas Recipe

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This recipe for Make ahead breakfast enchiladas is from Moms Cookbook, 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 deli ham, chopped small
1/2 cup diced green onions
2 1/2 cups shredded cheddar cheese, divided
10 flour tortillas ( 8 inches )
1 1/4 cups half-and-half
4 large eggs
1/2 teaspoon salt
1 tablespoon flour
Salsa, sour cream, and extra green onions or cilantro for serving
Directions:
Directions:
Coat a 9 x 13“ baking dish with nonstick cooking spray. Mix together the ham, green onions and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seem side down in the baking dish. Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover and refrigerate overnight. In the morning, preheat oven to 350°F. Bake, covered, for 35 minute . Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 minutes more or until tops are golden brown and the egg mixture is set. Serve with salsa, sour cream, and additional green onions or cilantro.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes, cook 45 minutes, one hour five minutes total
Personal Notes:
Personal Notes:
Half-and-half is equal parts heavy cream and milk

 

 

 

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