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Prep Time: 10 Minutes Cook Time: 39 Minutes |
Ready In: 49 Minutes Servings: 10 |
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Start this breakfast casserole the night before. Serve with salsa and a side fruit salad to start your morning with something special. Originally from a November 2006 issue of Southern Living. For a change, substitute ground pork sausage, either mild or spicy, for the ham. Prep time does not include chill or standing time. Ingredients:
2 cups cooked ham, diced (about 3/4 pound) |
1/2 cup green onion, diced |
10 corn tortillas |
2 cups cheddar cheese, shredded and divided |
6 large eggs |
1 (4 1/2 ounce) can chopped green chilies |
2 cups half-and-half (i've used the fat-free version) |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
Directions:
1. Sprinkle cooked ham and chopped green onions evenly down the center of each tortilla;top each with 2 tablespoons of shredded cheese.
2. Roll up tortillas and place, seam sides down, in a lightly greased 13x9 inch baking dish.
3. Whisk together the eggs and next 4 ingredients in a large bowl; pour mixture evenly over tortillas.
4. Cover and refrigerate at least 8 hours.
5. Remove from refrigerator and let stand 30 minutes at room temperature before baking.
6. Bake, covered, at 350°F for 20 minutes; uncover and bake 15 minutes.
7. Sprinkle with remaining 3/4 cup cheddar cheese and bake 3-4 more minutes or until cheese melts.
8. Let stand 10 minutes before serving.
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