For our church Easter Breakfast I made something that I have had several people ask if I would share the recipe. So I thought I would post it here. You can make this breakfast the night before, which is a bonus on busy days.
Make Ahead Breakfast Enchiladas
serves 6
2 cups deli ham, choppe small
1/2 cup diced green onions
2 1/2 cups shredded cheese, divided
10 (8 inch) flour tortillas
1 1/4 cup half and half (or equal amounts of heavy cream & milk)
4 large eggs
1/2 tsp salt
1 TBSP flour
salsa, sour cream, cilantro or extra green onions - optional toppings
1. Coat 9 X 13 with cooking spray
2. Mix ham, onion, and 2 cups cheese in medium bowl. Scoop 1/3 cup cheese mixture onto each tortilla, roll up & place seam side down in the baking dish.
3. Whisk together the half and half, eggs, salt, & flour. Pour liquid over tortillas. Cover and refrigerate overnight.
4. In the morning, preheat oven to 350 degrees. Bake, covered, for 35 minutes. Remove foil & sprinkle remaining 1/2 cup of cheese over enchiladas. Bake 10 more minutes or until tops are golden brown & the egg mixure is set.
5. Serve with salsa, sour cream, and additional onion or cilantro.
Note: I did not use deli ham because I had left over ham. I just chopped it in tiny cubes. I also spread the salsa all over the top shortly after it came out of the oven the final time.
Comments
Post a Comment