Breakfast Enchiladas

 

I just love having breakfast food for dinner and lately, I’ve been posting a lot of breakfast recipes. These breakfast enchiladas took no time to make too. Just make the ham mixture, wrap into a tortilla and bake in the oven. I was kind of concerned about the egg mixture not getting done, because after 30 minutes the eggs weren’t set yet in the oven. After the last 10 minutes they were done. Hurray.

I think if I were to make this again, I’d add in some more spice. I wish I would have read the comments before eating this recipe  too, because someone had suggested to heat up some enchilada sauce on the side to dip the enchiladas in. This recipe has left me wide open to create a breakfast/tex mex dish of my own!

 

Mix the ham,  cheese, pepper, and green onions in a bowl.

 

Place about 1/3 of the mixture onto the tortilla and roll it up and place it into the baking dish.

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Mix together the eggs and milk. I just used the same bowl the cheese and ham mixture was in.

Last 10 minutes, melt the cheese on top of the enchiladas and serve.

Recipe from Inspired Taste

Servings: 10
Points Plus: 7 (per enchilada)

Ingredients

2 cups finely chopped cooked ham
1 cup finely chopped red bell pepper
1/2 cup sliced green onions (8 medium)
2 cups shredded cheddar cheese (8 oz)
10 flour tortillas for burritos (8-inch) *I used Smart & Delicious High Fiber Low  Carb Tortillas, they were 2 points plus each
6 eggs
2 cups half-and-half
1 tablespoon all-purpose flour
1/2 teaspoon salt

Method

Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.

In another large bowl, beat eggs, half-and-half, flour and salt. Pour over the tortillas. Cover; then bake or refrigerate overnight for a make-ahead breakfast/brunch.

To bake, heat oven to 350°F. Uncover dish; sprinkle the remaining 1 cup cheese over top. Cover baking dish; bake 35 minutes. Uncover; bake 10 minutes longer or until set and cheese is melted.

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