Breakfast Enchiladas With Ham And Peppers


  • 2 Cups Diced Cooked Ham
  • 1 Whole Bell Pepper, Diced
  • 8 Whole Green Onions
  • 2 Cups Shredded Cheddar Cheese
  • 10 Whole 10 Inch Flour Tortillas
  • 6 Whole Eggs
  • 2 Cups Half and Half
  • 1 Tablespoon Flour
  • 1/2 Teaspoon Kosher Salt


  1. Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  2. In large bowl, stir together ham, bell pepper, green onions and half of the cheese. Place a few spoonfuls of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.
  3. In large bowl, whisk eggs, half-and-half, flour and salt. Pour over the tortillas. Cover and bake or refrigerate overnight to be baked in the morning.
  4. Heat oven to 350° F (177° C). Cover baking dish with aluminum foil and bake for 35 minutes. Uncover, add remaining cheese on top, and bake 10 to 15 minutes longer or until set and cheese melted.