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Brunch Buddies Enchiladas Exps Hccb22 132201 E09 10 2b

Breakfast Enchilada Casserole

TOTAL TIME: Prep: 40 min. Bake: 40 min. + standing YIELD: 12 servings.
In our women's group, we take turns making brunch. I was tired of the same casseroles, so I created this breakfast enchilada casserole. The recipe requests keep coming. —Julia Huntington, Cheyenne, Wyoming

Ingredients

  • 3 cups shredded Mexican cheese blend, divided
  • 2 cups cubed fully cooked ham
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 1 medium tomato, chopped
  • 12 flour tortillas (6 inches), warmed
  • 10 large eggs
  • 2 cups half-and-half cream
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • TOPPINGS:
  • 4 green onions, thinly sliced
  • 1/2 cup cherry tomatoes, quartered
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Reduced-fat sour cream, optional

Directions

  • 1. Preheat oven to 350°. Place 2 cups cheese, ham, green pepper, onion and tomato in a large bowl; toss to combine. Place 1/2 cup mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
  • 2. In another bowl, whisk eggs, cream, flour and seasonings until blended; pour over enchiladas. Sprinkle with remaining cheese; top with green onions, tomatoes and olives.
  • 3. Bake, covered, 30 minutes. Uncover; bake until cheese is melted and a knife inserted in egg portion comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving. If desired, serve with sour cream.

Nutrition Facts

1 enchilada (calculated without olives): 375 calories, 22g fat (10g saturated fat), 214mg cholesterol, 832mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 21g protein.

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