Breakfast Enchiladas

Servings: 8 servings

Ingredients

6 eggs

8-12 tortillas medium size, corn or flour (I use a dozen 6" corn sideways in the pan)

1 1/2 cups half & half you can use whole milk if it's all you have on hand

2 cups ham cubed

3 cups of shredded cheddar divided into two bowls, each containing 1.5 cups

1/4 cup chopped green onion

1/4 cup diced onion

1 tsp garlic salt

Instructions

Spray a 9x13 baking dish with non stick cooking spray and set aside.

In a large bowl, combine 1.5 cups of shredded cheddar, 2 cups of diced ham, 1/4 cup chopped green onion, 1/4 cup diced onion, and garlic salt.

After those ingredients are mixed well, set aside 1/4 cup for toppings and set the bowl aside.

In another medium sized mixing bowl, whisk together 6 eggs and 1.5 cups of half & half.

Once egg mixture is mixed well, set aside.

Starting with one tortilla, add 1/4 - 1/3 cup of the ham mixture into the center and roll up.

Place seam side down onto the baking dish.

Repeat until all tortillas are used.

Pour egg mixture over the top and then top with remaining ham mixture that was set aside.

Bake at 350 degrees for 30-40 minutes until eggs are set.

Remove the foil, top with remaining 1.5 cups of shredded cheese, and bake until cheese is melted.

NOTE*

These can be made the night before, stored raw in the refrigerator, and baked in the morning. Cover with foil, and store in fridge until ready to bake.