Thursday, 27 December 2012

Breakfast Enchiladas

This is a great make-ahead breakfast idea.  It's also a great way to use up leftover ham.


2 teaspoons vegetable oil
1 onion, chopped
1 garlic clove, minced
1/4 cup each chopped red and green pepper
2 cups finely chopped ham
8 - 8" flour tortillas
2 cups shredded cheddar cheese
6 eggs
2 cups milk
1 tablespoon all-purpose flour
1/4 teaspoon hot pepper sauce


In a non-stick skillet, heat oil over medium hear, cook onion, garlic and green and red peppers for about 5 minutes or until softened.  Stir in ham.  Place about 3 tablespoons onto half of each tortilla; sprinkle each with about 3 tablespoons of cheese.  Roll up tightly and place, seam side down, in a greased 9" x 13" baking dish.

In a medium bowl, beat eggs; blend in milk, flour and hot pepper sauce.  Pour over tortillas.  Cover and refrigerate over night or for up to 12 hours.  Remove from refrigerator 30 minutes before continuing.  Bake, covered with foil in a 350 degree F oven for 45 to 50 minutes or until egg mixture is set and knife inserted in centre comes out clean.  Sprinkle with remaining cheese, let stand for 5 minutes. 

Makes 8 servings

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