Brunch Enchiladas With Egglands Best Eggs Recipes

Steps:

• Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
• In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C).
• Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

Steps:

• Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup ham mixture down center of each tortilla; roll up and place seam side down in baking dish.
• In another large bowl, beat eggs, half-and-half, flour and salt. Pour over tortillas. Cover; refrigerate 8 hours or overnight.
• To serve, heat oven to 350°F. Uncover dish; sprinkle remaining 1 cup cheese over top. Cover baking dish; bake 25 minutes. Uncover; bake 10 minutes longer or until set and cheese is melted. Serve with red pepper sauce on the side.

Steps:

• Combine the first 6 ingredients; spoon 1/2 cup down the center of each tortilla. Roll up tightly. Place, seam side down, in a greased 13x9-in. baking dish. Top with taco sauce. , Bake, uncovered, at 350° for 15 minutes or until heated through. If desired, serve with sour cream, cilantro and jalapeno peppers.

Steps:

• In a large skillet, combine mushrooms, green onions, red peppers, and green peppers.
• Cook over medium high heat until peppers are soft.
• Add your ham and cook with the vegetables until the ham is heated through.
• Place about 1/4 cup of your ham and vegetable mixture down the center of each tortilla.
• Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13 x 9 inch baking dish.
• In a large bowl, combine the milk, eggs and salt.
• Pour over tortillas.
• Cover and refrigerate for 8 hours or overnight.
• Remove from the refrigerator 30 minutes before baking.
• Keep covered and bake at 350° F for 25 minutes.
• Uncover and bake for an additional 10 minutes.
• Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.