Dawn NoltAuthorDawn NoltCategoryDifficultyBeginnerRating

Brunch Enchiladas are filled with sausage, ham, eggs, and cheese, a delicious and satisfying recipe.

Yields10 Servings
Cook Time1 hr 5 mins

 ½ lb cooked ham, chopped
 1 lb bulk sausage, cooked
 ½ cup green onions, sliced
 1 green bell pepper, chopped
 3 cups shredded cheddar cheese, divided
 10 flour tortillas
 5 Nature's Yoke eggs, beaten
 2 cups half-and-half cream
 ½ cup milk
 1 tbsp all-purpose flour
 ¼ tsp garlic powder
 dash hot pepper sauce

1

Mix together ham, sausage, green onions, and green peppers. Spoon 1/3 cup of ham mixture and 3 tbsp. shredded cheese onto each tortilla, then roll up. Carefully place tortillas, seam side down, in a greased 9X13 baking dish.

2

In a bowl, mix together eggs, cream, milk, flour, garlic powder and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.

3

In the morning, preheat the oven to 350 F. Bake, uncovered, for 50 minutes or until set. Sprinkle enchiladas with remaining 1 cup of shredded cheddar cheese. Bake about 3 minutes longer, or until cheese melts. Let stand at least 10 minutes before serving.

Ingredients

 ½ lb cooked ham, chopped
 1 lb bulk sausage, cooked
 ½ cup green onions, sliced
 1 green bell pepper, chopped
 3 cups shredded cheddar cheese, divided
 10 flour tortillas
 5 Nature's Yoke eggs, beaten
 2 cups half-and-half cream
 ½ cup milk
 1 tbsp all-purpose flour
 ¼ tsp garlic powder
 dash hot pepper sauce

Directions

1

Mix together ham, sausage, green onions, and green peppers. Spoon 1/3 cup of ham mixture and 3 tbsp. shredded cheese onto each tortilla, then roll up. Carefully place tortillas, seam side down, in a greased 9X13 baking dish.

2

In a bowl, mix together eggs, cream, milk, flour, garlic powder and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.

3

In the morning, preheat the oven to 350 F. Bake, uncovered, for 50 minutes or until set. Sprinkle enchiladas with remaining 1 cup of shredded cheddar cheese. Bake about 3 minutes longer, or until cheese melts. Let stand at least 10 minutes before serving.

Brunch Enchiladas