Breakfast Recipe Included

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.