Breakfast Enchiladas with Ham and Peppers

By martha-2

Ingredients

• 2 cups (151 grams) diced cooked ham
• 1 bell pepper, diced
• 8 green onions, finely sliced
• 2 cups (227 grams or 8 ounces) shredded cheddar cheese
• 10 eight-inch flour tortillas
• 6 eggs
• 2 cups (473 ml) half-and-half
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt

Details

Servings 6
Preparation time 15mins
Cooking time 60mins
Adapted from inspiredtaste.net

Preparation

Step 1

Method Prepare Baking Dish
Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray. Roll Tortillas
In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish. Prepare Egg Mixture
In large bowl, whisk eggs, half-and-half, flour and the salt. Pour over the tortillas. Cover then bake or refrigerate overnight to be baked in the morning. Bake Enchiladas
Heat oven to 350 degrees F (177 degrees C). Uncover baking dish then scatter the remaining cup of cheese over enchiladas. Cover baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and cheese melted.

Method