8 floured tortilla shells ¼ cup green pepper, diced
2 c shredded cheddar cheese ¼ cup red pepper, diced
2 tsp oil 5 eggs
1 onion, chopped 2 cups milk
1 garlic clove, minced ¼ tsp Tabasco
2 cups finely chopped ham 1 tbsp flour
**4 slices cooked bacon finely chopped
Heat oil in skillet and cook onion, garlic, and peppers together for 5 minutes just until softened. Add ham & bacon. Place about 3 tablespoons of meat/vegetable mixture on half of each tortilla. Sprinkle with 3 tablespoons of cheese and roll up tightly. Place seam side down in a 9” x 13” greased baking dish. Beat together eggs, flour, milk, and Tabasco. Pour over tortillas. Sprinkle with remaining cheese. Bake at 350 F for 40 to 50 minutes or until set when knife inserted in center comes out clean. Good to reheat for lunch. Can make ahead by freezing filled tortillas. Then add milk/egg mixture/cheese just before baking.
**I usually only end up with about 5 or 6 enchilladas, but I use the large tortilla shells...not sure if that makes a difference. I don’t really measure out how much I put on each rolls, I put on how much looks right, same with the cheese, I don’t use a measured amount. Truth Time: I have to get my hubby to roll them for me. I am the WORST tortilla roller!! J
This breakfast is time consuming, but delicious!! I like to do most of the work the night before and store wrapped enchiladas in the fridge. In the morning, I pull them out, add the egg, milk, Tabasco, flour mixture and cook. This goes well with Breakfast Hashbrown Casserole....stay tuned for next Tuesday!!
Source: This recipe came from a local family cookbook, and has been adapted by me.
Question of the Day: I love hot breakfast...do you have a breakfast recipe you love?