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MAKE-AHEAD BREAKFAST ENCHILADAS #dinner #recipe #healthylunch #breakfast #paleo

MAKE-AHEAD BREAKFAST ENCHILADAS #dinner #recipe #healthylunch #breakfast #paleo

This Make-Ahead Breakfast Enchiladas formula is a too simple and scrumptious meal that can be made the prior night and heated the following day!

Don't you simply cherish make-ahead dinners? Notwithstanding when life isn't insane, it's as yet pleasant to prepare something ahead of time, so it's prepared to go when you need it. Saving time to surf Pinterest Facebook complete stuff around the house.

All things considered, I have another grand slam formula for you today, companions! Beside it being simple, it's flexible, which is dependably a reward to me. Try not to like ham? Use turkey. Or on the other hand hotdog. Can't survive without bacon? Let it all out! Need some flavor? Include a jalapeño.

Not obsessed with cheddar? Attempt an alternate cheddar. Alter this just as you would prefer. (I do, in any case, exceptionally suggest you not avoid the acrid cream and salsa, in any event with this ham and cheddar rendition – it resembles that bonus that presents to everything home.)

MAKE-AHEAD BREAKFAST ENCHILADAS #dinner #recipe #healthylunch #breakfast #paleo

Also try our recipe : Pan-Seared Cod in White Wine Tomato Basil Sauce #dinner #healthyrecipes #tomato #lunch #food

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

Directions :

  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.
Source : bit.ly/2PIrvh6


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