I love all my breakfast meals because breakfast foods are the absolute best! That said, I especially love breakfasts that require minimal effort in the morning! These breakfast enchiladas can be prepped the night before making it a fuss-free morning and one delicious start to your day!
Ingredients
6 large tortillas
1 large tomato, diced
1 yellow bell pepper, diced
2 green onions, finely diced
1 cup cooked ham, chopped
1 1/2 cup shredded tex mex cheese
6 eggs
1/4 teaspoon salt
1/8 pepper
To serve (optional):
salsa
green onion or red onion, chopped
tomato, diced
sour cream
avocado, diced
Directions
1. Lay out tortillas on a flat surface and begin my sprinkling in the ham, tomato, pepper and green onions in a line down the center of each tortilla. Top each with about 2 tablespoons shredded cheese. Refrigerate remaining 3/4 cup cheese. You will need this to sprinkle on top of the enchiladas when baking.
2. Pull one end of the tortilla over the filling, and tuck in its contents. Roll the enchilada over onto itself until you reach the other end of the tortilla. Repeat the process for each enchilada.
3. Place the enchiladas into a casserole dish with the seam side down.
4. In a bowl, whisk the eggs, milk and salt and pepper together. Pour the mixture over the enchiladas. Cover with plastic wrap and refrigerate over night.
5. Preheat oven to 350F. Remove plastic wrap and sprinkle with 3/4 cup shredded cheese. Bake in the oven for 30 minutes. Top with your favourite toppings and serve!
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