Overnight Ham and Cheese Breakfast Enchiladas

This was the other recipe that I ended up using the leftover ham for.  I know I've mentioned plenty of times how breakfast for dinner is always a hit in my house.  Since I get to sleep in on the weekends I don't end up making these types of dishes for breakfast. Since the kids are such great breakfast eaters I try to serve a breakfast for dinner type meal every week or two.  The nice thing about these enchiladas is that they are made the night before.  So when you're ready to eat you just stick the covered dish in the oven for 30-40 minutes.  These enchiladas were really tasty and a dish that we all enjoyed.  I served this with some fresh fruit to round out the meal.  

Overnight Ham and Cheese Breakfast Enchiladas
recipe from The Girl Who Ate Everything  adapted from Look Who's Cooking Now

Ingredients: 2 cups cubed and cooked ham
1/2 cup chopped green onions
2 1/2 cups shredded cheddar cheese, divided
10 flour tortillas (6-8 inches)
1 1/4 cup half-and-half
4 whole eggs
1/2 teaspoon salt
1 tablespoon flour
salsa, sour cream, and additional green onions for serving

Directions:
1.In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later). Spray a 9x13 inch baking dish with cooking spray. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.

2.Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.

3.In the morning, preheat oven to 350º. Bake covered for 30-40 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.

4.Serve with salsa, sour cream, and additional green onions.

Family Rating: 1 1/2 thumbs up.

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