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

Breakfast Enchiladas

Prep Time: 25 minutes
Cook Time: 45 minutes

Ingredients

- 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 chilies (optional)

Instructions

Created on February 1st, 2013

Directions:

  1. Lightly spray a 9x13 baking dish with Pam.

  2. 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.)

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

  4. In another large bowl, beat eggs, half-and-half, flour, salt, and pepper. Stir in chilies, if desired.

  5. Pour over the tortillas.

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

  7. Cover and refrigerate overnight.

  8. To bake, heat the oven to 350 degrees.

  9. Uncover, sprinkle with the remaining 1 cup of cheese.

  10. Recover and bake for 35 minutes.

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

  12. Serve with salsa!








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