Mexican Enchilada Breakfast Casserole |
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Ingredients8 Mission? Flour Tortillas
1 small Onion chopped
1 Bell Peppers seeded and chopped
1 Tomato diced
2 cups Cheddar Cheese shredded
12 oz. Ham cut into 1/2 inch cubes
4 Eggs
1 cup Milk
1 cup Half and Half
1 Tbsp. All-Purpose Flour
4 oz. can Green Chiles diced
1 small Onion chopped
1 Bell Peppers seeded and chopped
1 Tomato diced
2 cups Cheddar Cheese shredded
12 oz. Ham cut into 1/2 inch cubes
4 Eggs
1 cup Milk
1 cup Half and Half
1 Tbsp. All-Purpose Flour
4 oz. can Green Chiles diced
Procedures1. Place 1/8 of the cubed ham and 1 tablespoon each of onion, pepper, tomato and cheese on one side of each tortilla. Roll up and place seamside down in a greased 9 x 13 inch casserole dish.
2. In a separate bowl combine eggs, milk, half and half, flour, and chilies. Blend with a wire wisk. Pour over enchiladas.
3. Bake, covered, in a 350 degree F oven for 40-50 minutes, or until egg mixture is set. Uncover, sprinkle top with remaining cheese, and return to oven to melt cheese (approximately 5 minutes).
2. In a separate bowl combine eggs, milk, half and half, flour, and chilies. Blend with a wire wisk. Pour over enchiladas.
3. Bake, covered, in a 350 degree F oven for 40-50 minutes, or until egg mixture is set. Uncover, sprinkle top with remaining cheese, and return to oven to melt cheese (approximately 5 minutes).
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