Time
570 min
Serving
10 persons
Calories
511
These enchilada breakfast casseroles are filled with ham, vegetables, and cheese, baked together in a creamy egg batter.
Ingredients
- ham: 1 pound (chopped, cooked)
- green onions: 0.75 cup (sliced)
- green bell peppers: 0.75 cup (chopped)
- cheddar cheese: 3 cups (divided, shredded)
- (7-inch) flour tortillas: 10 piece
- eggs: 5 piece (beaten)
- half-and-half cream: 2 cups
- milk: 0.5 cup
- all-purpose flour: 1 Tbsp
- garlic powder: 0.25 tsp
- dash hot pepper sauce: 1 piece
Metric Conversion
Stages of cooking
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Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13-inch baking dish.
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In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate 8 hours to overnight.
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The next morning, preheat the oven to 350 degrees F (175 degrees C).
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Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.
