Breakfast Enchiladas

I love a make a night before recipe, especially on the weekend. This dish will have everyone coming back for seconds. I also love how you can easily transition this dish into dinner with a side salad. Be creative, and make it your own by adding your touch to the filling or toppings.

Enchiladas:

10 - 8" flour tortillas

2 1/2 cup diced ham

1/2 cup diced green onions

1/2 cup diced sweet pepper, use any colour

2 cups grated cheddar cheese + 1 cup (set aside until baking)

Mix together all ingredients except for the flour tortillas. Use about 1/2 of filling to roll into the tortillas. Place in a single layer in a 13" x 9" greased baking dish.

Egg Mixture:

6 eggs

2 cups half and half

1 teaspoon sea salt

1/2 teaspoon pepper

1 teaspoon garlic powder

2 tablespoons green chilies

In a large bowl whisk together egg mixture until everything is well incorporated. Pour over tortillas in baking dish. Cover and place in fridge overnight.

The next morning take tray out of fridge. Preheat oven to 350 F. Bake covered for 35 minutes. After 35 minutes, uncover and add 1 cup of grated cheddar cheese on top. Continue to bake for another 12 minutes.

Remove from oven and top with salsa verde, tomato, and avocado. Or, other options are salsa, red onion, cilantro, and hot sauce.