Thursday, April 24, 2014

Breakfast Enchiladas

This was a breakfast recipe that I made when my father in law was in town and we loved it! I threw it together the night before, popped it in the fridge and then threw it in the oven the next morning when everyone was starting to get up. You can mix and match ingredients as much as you want and even take out the ham completely if you don't want any meat involved! I added mushrooms to ours and beefed up the other veggies a bit and made it a double batch. Super good!

Breakfast Enchiladas
(recipe found on pinterest via

2 cups diced cooked ham
1 bell pepper, diced
8 green onions, finely sliced
2 cups shredded cheddar cheese
10 eight" flour tortillas
6 eggs
2 cups half-and-half
1 tablespoon flour
1/2 teaspoon salt

Lightly spray 9x13 baking dish with cooking spray. In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish. Stir together eggs, half and half, flour and salt and then pour over enchiladas. Heat oven to 350. If made ahead of time, uncover baking dish. Scatter the remaining cup of cheese over enchiladas. Cover baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and cheese melted.

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