Overnight Breakfast Enchiladas

By Valerie's Kitchen

Ingredients

2 cups chopped fully-cooked ham (about 10 to 12 ounces (½-inch pieces))
5 green onions (thinly sliced, divided)
½ cup diced red bell pepper
2 ½ cups shredded sharp cheddar cheese (divided)
8 (8-inch) flour tortillas ((soft taco size))
5 large eggs
1 ¼ cups half-and-half
½ teaspoon all-purpose seasoning salt (like Lawry's Seasoned Salt)
½ teaspoon cumin
½ teaspoon garlic powder
1 tablespoon flour
salsa and sour cream (for serving)

Prep Time15mins
Cook Time45mins
Servings8

Instructions

Coat a 9- x 13-inch baking dish with nonstick cooking spray.

In a medium bowl, combine the ham, about half of the green onions, bell pepper, and 1 cup cheese. Scoop a heaping cup of the ham and cheese mixture onto each tortilla and roll them tightly. Place the filled tortillas seam side down in the prepared baking dish.

In a large bowl, whisk together the eggs, half-and-half, all-purpose seasoning, cumin, garlic powder, and flour, and pour the mixture evenly over the enchiladas, being sure to moisten the tops. Cover the dish with foil and refrigerate overnight. Cover and refrigerate the remaining green onions and cheese separately.

The next morning, remove the baking dish from the refrigerator and let it rest on the kitchen counter while you preheat the oven to 350 degrees F.

Bake, covered, for 35 minutes. Remove the foil and sprinkle remaining 1 ½ cups cheese over enchiladas. Bake for 8 to 10 more minutes or until the cheese is melted and the egg mixture is set.

Garnish with reserved green onions and serve with salsa and sour cream on the side.