Recipe: Breakfast Enchiladas

Hi everyone! I thought our first meeting of the year was fabulous! How about you? I'm really excited for this new year in MOPS.

What about the ice breaker? Speed friendship. Pretty gargantuan, right? It was really nice to get a couple minutes to speak with so many of you. I wish we had more time. Did you know there are so many interesting people in our group? Among the women I spoke to, there was a water ski performer (like tricks and stuff), a Bradley Method instructor, a newlywed, an operating room nurse, a photographer, a very talented etsy artist, and several creative SAHMs. 

And the food...YUM! Here's the recipe for one of the favorite brunch dishes.

Breakfast Enchiladas
Southern Living, November 2006
Contributed by Jen Harrelson

2 cups diced cooked ham (about ¾ lb)
½ cup chopped green onions
10 flour tortillas
2 cups (8 oz.) shredded Cheddar cheese, divided
8 large eggs
2 cups half-and-half
½ teaspoon salt
¼ teaspoon ground red pepper

1. Sprinkle cooked ham and chopped green onions evenly down the center of each tortilla; top each with 2 Tbsp. shredded cheese. Roll up tortillas, and place, seam sides down, in a lightly greased 13x9 baking dish.
2. Whisk together eggs and next 3 ingredients in a large bowl. Pour mixture evenly over tortillas.
3. Cover and chill at least 8 hours. Remove from refrigerator, and let stand 30 minutes at room temperature before baking.
4. Bake, covered, at 350 degrees for 20 minutes; uncover and bake 15 minutes. Sprinkle with remaining ¾ cup Cheddar cheese, and bake 3-4 more minutes or until cheese melts. Let stand 10 minutes before serving.

I have experimented with this recipe many times and it has turned out great! Spinach and mushrooms, red pepper, tomatoes, garlic, bacon, sausage, jalapeno’s, we usually have salsa or guacamole with it - it’s a great recipe and easy to adjust. Enjoy!