Breakfast Enchiladas
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 6–8
- ½ cup green onions, chopped
- 2 cups ham
- 2 tablespoons butter
- 10 flour tortillas
- 2½ cups shredded Cheddar cheese, divided
- 1 cup milk
- 1 tablespoon flour
- 1 cup half and half
- 6 eggs, beaten
- ¼ teaspoon yellow mustard
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Freezing Day
Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method, or use an aluminum pan.
In a skillet, sauté green onions and ham in butter 5–6 minutes. Lay a tortilla flat on a plate, and spoon ham and onion mixture down the middle of the tortilla. Top with Cheddar cheese.
Roll up the tortilla and place in casserole dish, seam side down. Repeat with all tortillas.
In a measuring cup, mix milk with flour. Pour into a food processor with the half and half, eggs, mustard, salt, and pepper. Mix until smooth.
Pour the egg mixture over the tortillas. Cover and refrigerate 6–8 hours. Bake covered at 350°F for 25 minutes. Remove from oven and cool.
Sprinkle top of casserole with remaining Cheddar cheese. Freeze.
Reheating Instructions
Following the casserole method instructions, defrost casserole in the refrigerator overnight. Heat covered at 350°F for 30 minutes, or until casserole is fully cooked. To cook casserole frozen, add 40 minutes–1 hour to the defrosted cooking time.
PER SERVING
Calories: 490 | Fat: 32g | Protein: 24g | Sodium: 910mg | Carbohydrates: 27g | Fiber: 1g
Company for Breakfast
Along with the Breakfast Enchiladas, you can give your guests a variety of foods and drinks to enjoy. Have available cut-up fruit such as oranges, apples, pineapple, or melons, as well as a selection of mini muffins. For beverages serve water, fresh squeezed orange juice, tea, and coffee.
