Breakfast Enchiladas with Ham and Peppers
Soft tortillas wrap scrambled eggs, ham, and peppers beneath enchilada sauce and bubbling cheese for a make-ahead breakfast.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 8 large flour tortillas
- 8 large eggs
- 1 tablespoon butter
- 1 cup diced cooked ham
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cups shredded Monterey Jack cheese divided
- 2 cups red enchilada sauce
- 2 tablespoons sliced green onions
Instructions
Instructions
- Preheat the oven to 375°F and spread 1/2 cup enchilada sauce in a 9-by-13-inch baking dish.
- Sauté the peppers in butter until tender, then add the beaten eggs and scramble just until softly set. Fold in the ham.
- Divide the egg mixture and half the cheese among the tortillas, roll tightly, and place seam-side down in the dish.
- Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake for 25 to 30 minutes, until hot and bubbling, then garnish with green onions.