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Breakfast Enchiladas




Source of Recipe


Times Herald Annual Family Fun Cook book


Recipe Introduction


This recipe won 3rd place and really sounds nice.


List of Ingredients




2 tsp. oil
1 onion, chopped
1 clove garlic, minced
1/4 cup each red and green pepper
2 cups finely chopped ham
8-8 inch tortillas
2 cups shredded cheddar cheese
4 eggs
2 cups milk
1 tbsp. flour


Recipe



Heat oil over medium heat. Cook onion, garlic and pepper for about 5 minutes or until softened. Stir in ham. Place about 3 tbsp. onto half of each tortilla. Sprinkle each with about 3 tbsp. cheese. Roll tightly and place, seam side down in greased 9x3 inch baking dish. In a bowl, beat eggs and blend in milk and flour. Pour over tortillas (I sprinkle any left over filling on top of tortillas to make it more colorful.)

Cover and refridgerate overnight or up to 12 hours. Remover from fridge 30 minutes before continuing.

Spoon egg mixture over tortillas. Bake at 350 degrees for 45-50 minutes or until egg mixture is set and knife inserted in center comes out clean. Sprinkle with reaminin cheese and let stand for 5 minutes. Serve with salsa and sourcream. Makes 8 servings.