Overnight Ham and Cheese Breakfast Enchiladas

My mom warned me there would be a lot of leftover Easter ham this year so I figured I'd better have a game plan in place. As luck would have it, this recipe for Overnight Ham and Cheese Breakfast Enchiladas showed up in my blog reader right before the holiday. I love make-ahead casseroles and this was intriguing because it involved tortillas instead of bread.

I was worried the egg mixture would turn the tortillas into mush like a typical strata but I needn't have worried. This was so easy to prep since there's no cooking involved, just chopping/grating.

Since I was serving this for dinner I assembled it in the morning and then baked it off that night. Delicious, filling and a great way to use up some of the leftover ham. I'll definitely be making this one again.

Overnight Ham and Cheese Breakfast Enchiladas
As seen on The Girl Who Ate Everything

2 cups cubed and cooked ham
1/2 cup chopped green onions
2 1/2 cups shredded cheddar cheese, divided
8 flour tortillas (6-8 inches)
1 1/4 cups half-and-half
4 whole eggs
1/2 teaspoon salt
1 tablespoon flour
salsa, sour cream, diced avocado and additional green onions for serving

In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later).

Spray a 9x13 inch baking dish with cooking spray. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.
Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.

In the morning, preheat oven to 350º. Bake for 30-40 minutes. Remove 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.

Serve with salsa, sour cream, avocado and additional green onions.