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Breakfast Enchilada Bake

Breakfast Enchilada Bake
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.
8 ServingsPrep: 15 min. Bake: 55 min.

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
© Taste of Home 2013

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Breakfast Enchilada Bake (continued)

Directions (continued)

  • remaining cheeses. Bake 5-10 minutes longer or until cheese is
  • melted. Yield: 8 servings.
Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013