Breakfast Enchiladas 

I think I saw something like this on Facebook but I can’t seem to find the actual post right now.  It looked so good though that I still wanted to try it for Saturday breakfast.

The fact that you make it the night before and just pop it in the oven the next morning is just a bonus!


Sandie

Here are the ingredients.

I chopped the ham,  onions and tomatoes to start,  and because I wanted to do a couple of meatless ones for myself  (hence the tomatoes ) I had to mix up two batches of “filling.” Not that it takes more than a few minutes.

Here’s my tomato version.

I divided the filling (s) evenly between the tortillas. (Ham filling this time )

And then rolled them all up.

I beat the eggs.

Then added the half and half and 1 Tbsp of flour.  Whisking until fluffy.

And then poured the egg mixture all over the rolled enchiladas.

I covered it with aluminum foil and put it in the fridge overnight.

In the morning, I baked it covered in a 350 degree oven for 40 minutes.


Then removed the foil,  sprinkled with the second amount of cheese and diced tomatoes and baked for an additional 10 minutes until browned and cheese is melted.

Recipe

Breakfast Enchiladas

Preparation time : 15 minutes Cooking Time : 50 minutes  Servings : 4

Ingredients

  • 8 tortillas
  • 1 1/2 cups diced ham
  • 1 1/2 cups chopped green onion
  • 2 cups grated cheese
  • 1 cup chopped tomato
  • 4 eggs
  • 1 1/2 cups half and half
  • 1 Tbsp flour
  • 1 cup grated cheese
  • 1 cup chopped tomato

Directions

  1. Generously grease 9 x 13 baking pan.
  2. Chop ham,  onions and tomatoes.
  3. In mixing bowl, combine ham,  onions and 1 1/2 cups grated cheese and mix well.
  4. Repeat using tomatoes, onions and grated cheese in another bowl.
  5. Divide mixture between tortillas evenly.
  6. Roll enchiladas and place in prepared pan. Set aside.
  7. In another mixing bowl beat eggs.
  8. Add flour and half and half to beaten eggs.  Mix until fluffy.
  9. Pour mixture evenly over rolled enchiladas.
  10. Cover with aluminum foil and refrigerate overnight.
  11. In the morning, Preheat oven to 350 degrees.
  12. Bake enchiladas for 40 minutes covered.
  13. Remove from oven,  remove aluminum foil and sprinkle with second amount of cheese and diced tomatoes.
  14. Bake an additional 10 minutes until browned and cheese is melted.
  15. Serve immediately.

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