Overnight Ham and Cheese Breakfast Enchiladas

• Meat

  • 2 cups Ham

• Produce

  • 1/2 cup Green onions

• Refrigerated

  • 4 Eggs, whole

• Condiments

  • 1 Salsa

• Baking & Spices

  • 1 tbsp Flour
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 10 Flour tortillas (6-8 inches

• Dairy

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

Found on the-girl-who-ate-everything.com

Ingredients

• 2 cups cubed and cooked ham
• ½ cup chopped green onions
• 2½ cups shredded cheddar cheese, divided
• 10 flour tortillas (6-8 inches)
• 1¼ cup half-and-half
• 4 whole eggs
• ½ teaspoon salt
• 1 tablespoon flour
• salsa, sour cream, and additional green onions for serving

Directions

• In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining ½ cup for later). Spray a 9x13 inch baking dish with cooking spray. Use a ⅓-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.
• Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.
• In the morning, preheat oven to 350º. Bake covered for 30-40 minutes. Remove foil and sprinkle remaining ½ 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.