Several years ago, I was in Michigan at the annual gathering of my college mates. Our hostess, Holly, made these delicious Southern Living Breakfast Enchiladas. Since then, I have made them for literally dozens of guests and I think I have received compliments every time. They are super easy and you make them the night before. They are great for a crowd and leftovers are perfect for a quick morning meal. Serve them with some fruit and breakfast is DONE!
2 C diced cooked ham (about 3/4 lb)
1/2 C chopped green onions
10 8” flour tortillas
2 C (8 oz) shredded sharp cheddar cheese
6 large eggs
2 C 1/2 and 1/2
1/2 t salt
1/4 t ground pepper
Sprinkle ham and onions evenly down the center of each tortilla. Top each with about 2 T cheese. Roll up tortillas and place them seam side down in a greased 9” x 13” pan.
Whisk together eggs, and next three ingredients. Pour mixture evenly over tortillas.
Cover and chill at least eight hours. Overnight is fine.
Remove from refrigerator 30 minutes prior to baking or add on baking time.
Bake covered at 350 for 20 minutes.
Remove the foil and bake another 15 minutes.
When eggs look set, sprinkle on remaining 3/4 C cheese and bake 3-4 more minutes, until the cheese melts.
Let stand for 10 minutes before serving.
Serve with salsa and sour cream.