Breakfast Enchiladas

 

What am I having for breakfast this morning?  A wonderful dish I put together last night. I love make-a-head breakfasts.  You whip them up the night before and then when morning comes and you just pop them in the oven and Voila!  You have a delicious breakfast that was so worth waiting ‘til morning for!   You will love this recipe. It’s one of my favorites and I make it often.  I change it up each time I made it too.  Sometimes I use diced ham but it’s also good with sausage or bacon! 

Breakfast Enchiladas

2 cups ham*, chopped small

1/4 cup diced green onions

3 cups shredded white cheddar cheese, divided

8-10 (7-8 inch) flour tortillas

1 1/4 cups half-and-half

4 large eggs

1/4 teaspoon salt 

1 tablespoon flour

Spray a 9×13 inch 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 ham and cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.

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

In the morning, preheat oven to 350 degrees and bake for 35 minutes. Remove foil cover and sprinkle remaining cup of cheese over enchiladas. Bake for 10 more minutes or until cheese has melted and egg mixture is set.

Top with salsa, sour cream, and extra green onions for garnish.

NOTES: 

You really want to make this the night before so the eggs can soak into the tortillas. But if you can’t wait, at least let them sit for a 3-4 hours in the fridge before you bake them. 

You can use sausage, ham or bacon too!

Make sure you use fresh flour tortillas (I use Mission flour Tortillas in the round pack) because they soak up the egg much better than corn tortillas.

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