(Make-Ahead) Breakfast Enchiladas

Easy no-fuss Breakfast Enchiladas the whole family will love! Filled with scrambled eggs, breakfast sausage, bell peppers and onions and covered in the best enchilada sauce and melted cheese. These Overnight Breakfast Enchiladas have flour tortillas loaded with sausage, bacon and cheese. Then they are covered with eggs and topped with more bacon and cheese!

Breakfast Enchiladas are a terrific way to kick start your day. For this version, tortillas are over stuffed with sausage, peppers, potatoes, soft scrambled eggs and plenty of shredded cheese.

Ingredients

• 2 cups deli ham , chopped small
• 1/2 cup diced green onions
• 2 1/2 cups shredded cheddar cheese , divided
• 10 (8-inch) flour tortillas
• 1 1/4 cups half-and-half
• 4 large eggs
• 1/2 teaspoon salt
• 1 tablespoon flour
• salsa, sour cream, and extra green onions or cilantro for serving

Instructions

1. Coat a 9×13 inch baking dish with nonstick cooking spray.
2. Mix together the ham, green onions and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
3. Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover and refrigerate overnight.
4. In the morning, preheat oven to 350º F. Bake, covered, for 35 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
5. Serve with salsa, sour cream, and additional green onions or cilantro.