Breakfast Enchiladas
Breakfast Enchiladas are ham and eggs rolled up in a tortilla and baked. Great for leftover ham from Easter or Christmas.
Ingredients
Instructions
- Preheat oven to 350℉ and spray a 9x13 inch baking dish with cooking spray. In a medium bowl, stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later).
- Use a 1/2-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.
- In a medium bowl, Whisk together half-and-half, eggs, flour, and salt. Pour over tortillas. If making ahead of time, cover and refrigerate overnight, otherwise continue to bake.
- Bake covered for 30-40 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
- Serve plain or with salsa, sour cream, and additional green onions.