Breakfast Enchiladas

I randomly looked this recipe up on allrecipes when I was looking for something to make for breakfast on General Conference morning and it became a tradition hubby and I both look forward to.  One thing I love about this recipe is that it is easy, prepared the night before, and has only a few ingredients that I typically keep on hand (except for the ham).

First I chop the ham and onions.

I put ham, onions, and cheese inside of each tortilla and place it in a 9x13 baking dish.

In a bowl combine eggs, flour, cream, and salt if desired.  (Side note: look closely at that picture.  There are 3 double yolk eggs in there.  Random eh?)

Whisk the mixture until smooth.

Poor the mixture over the enchiladas and pop it into the fridge overnight (for 8 hrs at least).  I skipped this step once and ended up with watery enchiladas.  Don't skip it.  It really does make a difference.

Remove the enchiladas from the fridge, cover them with foil, and pop them in the oven at 350 for about 25 minutes.

Uncover, sprinkle on lots of Cheddar cheese, and pop it back into the oven for about 10 minutes.  When its done it should look something like this.

Enjoy!

Breakfast Enchiladas

From Allrecipes

• 2c cubed, fully cooked ham
• 1/2c chopped green onions
• 10 (8 inch) flour tortillas
• 2 cups shredded Cheddar cheese, divided
• 1 Tbs all-purpose flour
• 2c half-and-half cream
• 6 eggs, beaten
• 1/4 tsp salt

• Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
• 
  
• In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
• 
  
• Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.