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Leftover Enchiladas Breakfast

Leftover Enchiladas Breakfast

Ingredients:

  • 12 ounces ham, finely chopped
  • 2 1/2 cups cheddar cheese, shredded (10 ounces)
  • 1/2 cup green peppers, chopped
  • 1/2 cup green onions, chopped
  • 8 (7 inch) flour tortillas
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • 4 eggs, beaten
  • 2 cups light cream or milk
  • 1/4 cup garlic powder
  • 3 drops hot pepper sauce

Instructions:

  1. Mix ham with 2 cups cheese, onion and green pepper.
  2. Roll 1/3 cup mixture in each tortilla shell.
  3. Place seam side down in 11″x17″ baking dish.
  4. Combine eggs, light cream or milk, flour, salt, garlic powder and few drops hot pepper sauce; pour over enchiladas.
  5. Refrigerate several hours or overnight.
  6. Bake covered at 350 degrees for 40 minutes.
  7. Uncover and bake another 10 to 15 minutes.
  8. Add remaining cheese and bake until cheese is melted.

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