Breakfast Enchiladas

Name: Breakfast Enchiladas
Prep time: 10 min
Cook time: 39 min
Total time: 49 min
Yield: 8-10 serving(s)
Ingredients: 2 cups cooked ham, diced (about 3/4 pound); 1/2 cup green onion, diced; 10 corn tortillas; 2 cups cheddar cheese, shredded and divided; 6 large eggs; 1 (4 1/2 ounce) can chopped green chilies; 2 cups half-and-half (I've used the fat-free version); 1/2 teaspoon salt; 1/4 teaspoon ground red pepper

(3)

Recipe by Leslie in Texas

Start this breakfast casserole the night before. Serve with salsa and a side fruit salad to start your morning with something special. Originally from a November 2006 issue of Southern Living. For a change, substitute ground pork sausage, either mild or spicy, for the ham. Prep time does not include chill or standing time.

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READY IN: 49mins

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

2

cups cooked ham, diced (about 3/4 pound)
¹⁄₂

cup green onion, diced
10

corn tortillas
2

cups cheddar cheese, shredded and divided
6

large eggs
1

(4 1/2 ounce) can chopped green chilies
2

cups half-and-half (I've used the fat-free version)
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon ground red pepper

DIRECTIONS

Sprinkle cooked ham and chopped green onions evenly down the center of each tortilla;top each with 2 tablespoons of shredded cheese.
Roll up tortillas and place, seam sides down, in a lightly greased 13x9 inch baking dish.
Whisk together the eggs and next 4 ingredients in a large bowl; pour mixture evenly over tortillas.
Cover and refrigerate at least 8 hours.
Remove from refrigerator and let stand 30 minutes at room temperature before baking.
Bake, covered, at 350°F for 20 minutes; uncover and bake 15 minutes.
Sprinkle with remaining 3/4 cup cheddar cheese and bake 3-4 more minutes or until cheese melts.
Let stand 10 minutes before serving.

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