BRUNCH ENCHILADAS WITH EGGLAND'S BEST EGGS

Brunch Enchiladas with Eggland's Best Eggs image

Provided by Kristen

Yield 8

Number Of Ingredients 10

Previous Next

1/2 cup fresh mushrooms (diced)
1/2 cup green onions (chopped)
1 red bell pepper (diced)
1 green bell pepper (diced)
2 cups cooked cubed ham
8 flour tortillas
2 cups shredded cheddar cheese (divided)
1 cup milk
6 eggs (lightly beaten)
1/4 teaspoon salt

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.