Make brunch easy with these do-ahead enchiladas full of ham, peppers and cheese.
Who wants to wake up and spend hours in the kitchen to prepare for brunch? Not us. That’s why we always try to plan ahead and get the main dish out of the way the night before. These breakfast enchiladas are great. Just get everything prepped the night before and pop them in the oven when you wake up.
For the enchiladas, you will need flour tortillas, an assortment of veggies, cheese and breakfast meat. (We went with deli ham, but we think cooked sausage would be wonderful, too.)
Mix the filling together in a bowl.
Add some filling to each tortilla and roll up. Place seam side down in a baking dish.
Now for the wet stuff. You will need half-and-half, eggs, a small amount of flour and salt.
Just whisk all together.
Pour over the tortillas.
Cover and refrigerate for 8 hours or overnight. The next morning, sprinkle with cheese and bake in a 350 degree oven for 25 minutes. Uncover and bake another 10 minutes.