BRUNCH ENCHILADAS WITH EGGLAND'S BEST EGGS
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.
Nutrition Facts : Servingsize 8 serving
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sanjida Eshita
[email protected]I'm so glad I found this recipe. These brunch enchiladas are now a regular part of my brunch routine.
Kalese Curry
[email protected]These enchiladas are a great way to get your kids to eat their eggs. My kids love them and they always ask for seconds.
Sandiso Mathunjwa
[email protected]I love that these enchiladas can be customized to your own liking. You can add different toppings, such as avocado, sour cream, or salsa.
TUHIN MADBOR
[email protected]These enchiladas are the perfect way to use up leftover tortillas. I always have a few tortillas leftover from taco night and these enchiladas are a great way to use them up.
Wisdom Kwame
[email protected]I'm always looking for new brunch recipes and these brunch enchiladas are definitely a keeper. They're so easy to make and they're always a hit.
Abuabdullah Korayem
[email protected]These enchiladas are the perfect make-ahead meal. I usually make them on the weekend and then reheat them during the week.
Francisco Tacuri
[email protected]I love the creamy sauce on these enchiladas. It's so flavorful and it really brings the dish together.
rafi Jani
[email protected]These enchiladas are perfect for a crowd. I made them for a potluck and they were a huge hit.
Jason Augusts
[email protected]I'm a vegetarian, so I made these brunch enchiladas with tofu instead of eggs. They were still delicious!
Christopher Romig
[email protected]These enchiladas are a great way to use up leftover chicken or beef. I also like to add some black beans or corn to them.
Karume kalui Ramadhan
[email protected]I love that these brunch enchiladas can be made ahead of time. It's so convenient to be able to just pop them in the oven when I'm ready to eat.
Salim Mohamed
[email protected]These brunch enchiladas are a great way to start your day. They're hearty and filling, and they give you a boost of energy.
Vincent Dhemba
[email protected]I'm not a great cook, but I was able to make these brunch enchiladas without any problems. They're really simple to make.
Sumyia Sumu
[email protected]These brunch enchiladas are the perfect comfort food. They're warm, cheesy, and filling. I always feel satisfied after eating them.
rezia begum
[email protected]I added some chopped avocado and cilantro to my enchiladas and they were even better! I highly recommend trying this recipe.
Tilly Harding
[email protected]These enchiladas were a great way to use up leftover eggs and tortillas. They were quick and easy to make, and they were delicious.
Umme Hani
[email protected]I'm not a big fan of enchiladas, but these brunch enchiladas changed my mind! The combination of eggs, cheese, and salsa is perfect.
Backstab Boi
[email protected]These brunch enchiladas are so easy to make and they taste amazing! I love that I can use ingredients that I already have on hand.
Ashrafali khan
[email protected]I made these enchiladas for a brunch party and they were a huge success! Everyone loved them. The flavors were perfect.
keag 2009
[email protected]These brunch enchiladas were a hit with my family! The eggs were fluffy and flavorful, and the sauce was creamy and cheesy. I will definitely be making these again.