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Wednesday, December 14, 2011

Quichiladas - Breakfast Enchiladas

Quichiladas - Breakfast Enchiladas

I found this recipe on Tasty Kitchen last week and immediately added it to the menu. Chicken Legs named this Quichiladas because it was like a quiche and enchiladas all in one.  We both loved these quichiladas!  They tasted fantastic and were fun to eat.

This is prepared the night before and baked in the morning.  I love these kind of dishes!   Feel free to mix up the ingredients - you could use sausage or chorizo and even add some hash brown potatoes in the mixture.  We are going to try sausage and some drained Rotel tomatoes next time.

Quichiladas - Breakfast Enchiladas

Quichiladas - Breakfast Enchiladas
(Printable Recipe)

  • 2 cups ham, cubed
  • 1/4 cup chopped geen onions
  • 1/4 cup sliced mushrooms
  • 1/4 cup diced green pepper
  • 2 1/2 cups shredded cheddar cheese, divided
  • 10 flour tortillas
  • 2 cups half and half
  • 6 eggs
  • 1 Tbsp flour

Assemble this casserole the night before and bake it in the morning.

Spray a 9x13-inch pan with cooking spray. Set aside. Mix together ham, green onions, mushrooms, green pepper and 2 cups of cheese. Divide meat and cheese mixture between tortillas. Roll up each tortilla and place seam side down in baking dish.

Whisk together half and half, eggs and flour. Pour over tortillas. Cover and let sit overnight.

When ready to bake, preheat oven to 350. Bake for 30-40 minutes. Remove and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 5-10 more minutes, until cheese is melted.

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  1. ooh, great idea. Just pinned it to my Christmas breakfast board!

  2. Oh yum! We love to have breakfast for dinner during the week. It would be easy to make this up before I leave work and then pop it in the oven when we get home. Great idea! Thanks for sharing! :)

  3. These look super good and I'm a huge fan of things that can be made up the day before - probably why so many of my breakfasts are made from leftovers.

  4. I like the idea of adding rotel, zest it up a bit.

  5. I've pinned this. Gotta try it over the holidays.

  6. I made this for brunch last Sunday. YUMMY! I used a bag of frozen mushrooms and onions worked great. I LOVE all of your recipes.


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