A home cook’s definition of misery: inviting friends over for breakfast and hectically running around the kitchen while everyone else mingles and knocks back mimosas.
With this recipe, you can entertain with ease. Assemble this make-ahead breakfast special the night before and wake up to fully loaded enchiladas for ten or more. Minimal fuss, maximum flavor. After all, who can resist fluffy, soft eggs, salty ham, and melty cheese cocooned in warm tortillas? Absolutely no one. Got leftovers? Much like chili, these enchiladas are even better reheated the day after.
Warning: You will lick your plate like a hungry animal.
Note: Allow for eight hours of chilling time.
Breakfast Enchiladas
How to Make It
Sprinkle cooked ham and chopped green onions evenly down the center of each tortilla (or at least try to). Top each with 2 tablespoons shredded cheese. Roll up tortillas and place, seam sides down, in a lightly greased 13 x 9 in. baking dish.
Whisk together eggs, salt and red pepper. Pour mixture evenly over tortillas.
Cover and chill at least eight hours. Remove from refrigerator, and let stand 30 minutes at room temperature before baking.
Cover the baking dish in foil and bake at 350°F for 20 minutes; uncover and bake 15 minutes. Sprinkle Wisconsin cheddar cheese over top and bake three to four more minutes, or until cheese melts. Let it cool for 10 minutes before serving.