overnight breakfast enchiladas

How To Make overnight breakfast enchiladas

• 1

  Heat a large skillet to medium high heat. Add diced bacon. Cook until browned, 4-5 minutes. Remove and drain on a paper towel covered plate. Drain bacon fat from pan.
• 2

  Brown diced ham in the pan, about 2 minutes. Remove from pan and put in a small bowl. Add the drained bacon to the bowl.
• 3

  Tot he same pan, add the onions and the peppers. Sauté until translucent, 3-4 minutes.
• 4

  Add the minced garlic and sauté for another minute. Season with salt and pepper. Stir and then add to bowl with meats.
• 5

  Coat a 9x12 pan with a nonstick spray. Fill each tortilla with meat mixture and roll up and set in pan, seam side down. continue with all tortillas. Set pan aside.
• 6

  Crack eggs in a small bowl add the milk and wisk until blended. Pour over tortillas and cover with aluminum foil and leave in refrigerator overnight.
• 7

  In the morning, preheat oven to 350 degrees. Pour enchilada sauce over the tortillas. Cover with shredded cheese and back in the oven for 30 minutes until the eggs are set.
• 8

  Remove from the oven and garnish with salsa, avacado, green onions or sour cream. Serve and enjoy.
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