Wednesday, January 31, 2018

Make Ahead Breakfast Enchiladas

I find lots of interesting recipes following blog parties and hops. Here's one from the Belly Full blog. It's a great site with lots of ideas for home cooking. Here's the recipe as it appeared on Belly Full.

Make Ahead Breakfast Enchiladas


• 2 cups chopped deli ham
• 1/2 cup diced green onions
• 2 1/2 cups shredded cheddar cheese, divided
• 10 (7-8 inch) flour tortillas
• 1 1/4 cups half-and-half
• 4 large eggs
• 1/2 teaspoon salt
• 1 tablespoon flour
• salsa, sour cream, and extra green onions or cilantro for serving

  1. Coat a 9×13 inch baking dish with nonstick cooking spray.
  2. Mix together ham, green onions and 2 cups cheese. Scoop 1/3 cup of the mixture onto each tortilla, roll and place seam side down in the baking dish.
  3. Whisk together the half-and-half, eggs, salt and flour. Pour over rolled enchiladas. Cover and refrigerate overnight.
  4. In the morning, preheat oven to 350ยบ F. Bake covered for 35 minutes. Remove cover and sprinkle remaining 1/2 cup of cheese over the enchiladas. Bake for 10 minutes or until tops are golden brown.
  5. Serve with salsa, sour cream and green onions or cilantro.
My Modifications:

I followed the directions with the following modifications:

I made only four enchiladas. Two were with flour tortillas and two were corn. Both kinds were good.

I crumbled and cooked the meat from two chorizo sausages instead of ham. I also substituted diced yellow onion.

I used two eggs, a third of the half-and-half, 1 tsp flour and less salt.

The ingredients were easy to prepare, and having it ready to go in the oven the next morning made for a no fuss meal. We enjoyed the enchiladas and they were very filling.

A hot breakfast got us off to a good start to a full day of float cabin living and chores -- more wood for the stove and a batch of no-knead sourdough bread.

Hop on over to the Not So Modern Housewife and see some great ideas for homesteading and simple living. more ideas? Try Nancy's Our Simple Homestead Blog Hop.

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Thanks for stopping by. Comments, questions, and suggestions are always welcome. - Margy