“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Breakfast Enchiladas


2 cups finely chopped ham
1 cup finely chopped red bell pepper
½ cup finely diced green onions
½ cup finely chopped mushrooms
2 cups grated Cheddar Cheese
10 Flour Tortillas
6 eggs
2 cups Half-and-half
1 TB all-purpose Flour
1 tsp. Salt
1 tsp. Pepper
1 can diced chilis (optional)


Created on February 1st, 2013

Lightly spray with Pam a 9x13 baking dish.

In a large bowl, combine ham, bell pepper, green onions, mushrooms and 1 cup of cheese. (You can add or omit any vegetable you want)

Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.

In another large bowl, beat eggs, half-and-half, flour, salt and pepper. Stir in chili’s, if desired.

Pour over the tortillas.

Tap baking dish on counter to allow egg mixture to cover completely.

Cover and refrigerate overnight.

To bake, heat oven to 350 degrees.

Uncover, sprinkle with remaining 1 cup of cheese.

Recover and bake for 35 minutes.

Uncover and bake for an additional 10 minutes or until set and cheese is melted.

Serve with salsa!

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