Make-Ahead Breakfast Enchiladas

• Meat

  • 2 cups Deli ham, small

• Produce

  • 1/2 cup Green onions

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 Salsa

• Baking & Spices

  • 1 tbsp Flour
  • 1/2 tsp Salt

• Dairy

  • 2 1/2 cups Cheddar cheese
  • 1 1/4 cup Half and half

• Other

  • • 12 (6-8 inches flour tortillas

Found on bellyfull.net

Description

Ingredients

• • 2 cups deli ham, chopped small
• • 1/2 cup chopped green onions
• • 2 1/2 cups shredded cheddar cheese
• • 12 (6-8 inches) flour tortillas
• • 1 1/4 cup half-and-half
• • 4 large eggs
• • 1/2 teaspoon salt
• • 1 tablespoon flour
• • salsa, sour cream, and extra green onions for serving

Directions

• Coat a 9×13 inch baking dish with nonstick cooking spray.
• Mix together the ham, green onions and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish (I placed mine 10 the long way and then 2 on the side.)
• Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover and refrigerate overnight.
• In the morning, preheat oven to 350º. Bake, covered, for 35 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 with salsa, sour cream, and additional green onions