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Breakfast Enchiladas

  • 12 oz. ham (finely chopped)
  • 2 1/2 cups cheddar cheese (shredded)
  • 1/2 cup green pepper (chopped)
  • 1/2 cup green onion (chopped)
  • 8 flour tortillas
  • 1 Tbsp. flour
  • 1/4 tsp. salt
  • 4 eggs (beaten)
  • 2 cups milk
  • 1/4 tsp. garlic powder
  • Few drops hot pepper sauce
  • Optional: Black olives (chopped) and/or chopped chilies may be added to ham mixture.


Mix ham with 2 cups of cheese, the onion and green pepper. Put 1/3 cup mixture on each shell, roll and place seam side down in 11x17 baking dish. Combine eggs, milk, flour, salt, garlic and pepper sauce; pour over enchiladas. Refrigerate several hours or overnight. Bake covered at 350 degrees for 40 minutes. Uncover and bake another 10-15 minutes. Add remaining cheese and bake until cheese is melted. Serves 8.

By Robin

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