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Breakfast Enchilada Casserole Recipe

Name: Breakfast Enchilada Casserole
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 12
Ingredients: 3 cups shredded Mexican cheese blend, divided; 2 cups cubed fully cooked ham; 1 small green pepper, chopped; 1 small onion, chopped; 1 medium tomato, chopped; 12 flour tortillas (6 inches), warmed; 10 large eggs; 2 cups half-and-half cream; 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon onion powder; 1/2 teaspoon pepper; TOPPINGS:; 4 green onions, thinly sliced; 1/2 cup cherry tomatoes, quartered; 1 can (2-1/4 ounces) sliced ripe olives, drained; Reduced-fat sour cream, optional

Taste of Home

In our women's group, we take turns making brunch. I was tired of the same casseroles, so I created this breakfast enchilada casserole. The recipe requests keep coming. —Julia Huntington, Cheyenne, Wyoming

Ingredients

3 cups shredded Mexican cheese blend, divided

2 cups cubed fully cooked ham

1 small green pepper, chopped

1 small onion, chopped

1 medium tomato, chopped

12 flour tortillas (6 inches), warmed

10 large eggs

2 cups half-and-half cream

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon pepper

TOPPINGS:

4 green onions, thinly sliced

1/2 cup cherry tomatoes, quartered

1 can (2-1/4 ounces) sliced ripe olives, drained

Reduced-fat sour cream, optional

Method

Preheat oven to 350°. Place 2 cups cheese, ham, green pepper, onion and tomato in a large bowl; toss to combine. Place 1/2 cup mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.

In another bowl, whisk eggs, cream, flour and seasonings until blended; pour over enchiladas. Sprinkle with remaining cheese; top with green onions, tomatoes and olives.

Bake, covered, 30 minutes. Uncover; bake until cheese is melted and a knife inserted in egg portion comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving. If desired, serve with sour cream.

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