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Breakfast Enchilada Bake Recipe

My sister gave me this fuss-free recipe for a hot hearty breakfast dish, and I can't tell you how many times I've used it for holiday brunch. I love it because it's full of flavor, fast and filling enough to hold us through Christmas Day.

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Breakfast Enchilada Bake Recipe

Prep: 15 min. Bake: 55 min.

Yield: 8 Servings

15 55 70

Ingredients

2 cups chopped shaved deli ham
1/2 cup chopped green onions
1/2 cup chopped green pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (4 ounces) chopped green chilies
1-1/4 cups shredded cheddar cheese
1-1/4 cups shredded Monterey Jack cheese
8 flour tortillas (6 inches)
6 eggs, lightly beaten
2-1/2 cups half-and-half cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 to 3 drops hot pepper sauce

Directions

In a large bowl, combine the first five ingredients. In another bowl, combine the cheeses. Spoon about 1/4 cup of ham mixture off-center on each tortilla; sprinkle with 2 tablespoons cheese mixture. Fold sides and ends over filling and roll up. Place seam side down in a greased 13-in. x 9-in. baking dish.
In a large bowl, whisk the eggs, cream, flour, garlic powder, salt and hot pepper sauce. Pour over tortillas. Sprinkle with remaining ham mixture.
Cover and bake at 350° for 50 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until cheese is melted. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 427 calories, 26 g fat (14 g saturated fat), 245 mg cholesterol, 1,049 mg sodium, 22 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Breakfast Enchilada Bake in Country Woman Christmas Annual 2005, p16

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed on Dec. 20, 2010 by shannonocain

This one was a HUGE hit at our Church Christmas Breakfast celebration. I have had to send it to several of the ladies who wish to make it for their families