Brunch Enchiladas with Eggland’s Best Eggs
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My family and I agree that any type of enchilada is a huge hit at our house. When we added the idea of an omelet in the enchiladas, we knew we had a winner!
Brunch Enchiladas with Eggland's Best Eggs
15 minPrep Time 38 minCook Time
53 minTotal Time
2 cups cooked ham, cubed 1/2 cup fresh mushrooms, cdiced 1/2 cup chopped green onions 1 red pepper, diced 1 green pepper, diced 8 flour tortillas 2 cups (8 ounces) shredded cheddar cheese, divided 1 cup skim milk 1/4 teaspoon salt, optional 6 eggs (I used Eggland's Best Eggs), lightly beaten
In a large skillet combine red peppers, green peppers, mushrooms and onions. Cook over medium high heat until peppers are soft. Next 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-in. x 9-in. baking dish. In a large bowl, combine the milk, eggs and salt (if desired) until smooth. 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; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.
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