Morning Meal Prep Magic

Rise and dine with no-fuss breakfast recipes that have handy make-ahead elements

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Brunch Buddies Enchiladas

In our women's group, we take turns making brunch. I was tired of the same casseroles so I invented this Mexican-style bake. The recipe requests keep coming.

-Julia Huntington, Cheyenne, WY

Prep: 40 min.

Bake: 40 min. + standing

Makes: 12 servings

3 cups shredded Mexican cheese blend, divided

2 cups cubed fully cooked ham

1 small green pepper, chopped

1 small onion, chopped

1 medium tomato, chopped

12 flour tortillas (6 in.), warmed

10 large eggs

2 cups half-and-half cream

2 Tbsp. all-purpose flour

1/2 tsp. salt

1/2 tsp. onion powder

1/2 tsp. pepper

TOPPINGS

4 green onions, thinly sliced

1/2 cup cherry tomatoes, quartered

1 can (21/4 oz.) sliced ripe olives, drained

Reduced-fat sour cream, optional

1. Preheat oven to 350°. In a large bowl, place 2 cups cheese, ham, green pepper, onion and tomato; toss to combine. Place 1/2 cup mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.

2. In another bowl, whisk eggs, cream, flour and seasonings until blended; pour over enchiladas. Sprinkle with the remaining cheese; top with green onions, tomatoes and olives.

3. Bake, covered, for 30 minutes. Uncover; bake until cheese is melted and a knife inserted in egg portion comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving. If desired, serve with sour cream.

FREEZE OPTION Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing uncovered time to 25-35 minutes, until cheese is melted and a thermometer inserted in center reads 165°.