BREAKFAST ENCHILADA BAKE

Breakfast Enchilada Bake image

My sister gave me this fuss-free recipe for a hot hearty breakfast dish, and I can't tell you how many times I've used it for holiday brunch. I love it because it's full of flavor, fast and filling enough to hold us through Christmas Day.

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 cups chopped shaved deli ham
1/2 cup chopped green onions
1/2 cup chopped green pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (4 ounces) chopped green chilies
1-1/4 cups shredded cheddar cheese
1-1/4 cups shredded Monterey Jack cheese
8 flour tortillas (6 inches)
6 eggs, lightly beaten
2-1/2 cups half-and-half cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 to 3 drops hot pepper sauce

Steps:

In a large bowl, combine the first five ingredients. In another bowl, combine the cheeses. Spoon about 1/4 cup of ham mixture off-center on each tortilla; sprinkle with 2 tablespoons cheese mixture. Fold sides and ends over filling and roll up. Place seam side down in a greased 13-in. x 9-in. baking dish., In a large bowl, whisk the eggs, cream, flour, garlic powder, salt and hot pepper sauce. Pour over tortillas. Sprinkle with remaining ham mixture. , Cover and bake at 350° for 50 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 427 calories, Fat 26g fat (14g saturated fat), Cholesterol 245mg cholesterol, Sodium 1049mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.