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Jan 25th Blog Post

January 26, 2016 | Posted in Beverly | Be the first one to comment

I'm getting a little better ..….    It’s only been 4 months since the last post.

Last time I wrote I talked about making treats for my coworkers and the tradition lives on.  I wanted to share what I made a few weeks ago.

Sometimes when I don’t know what I want to make I get inspiration by polling the team to see if anyone has any cravings.  This particular day everyone seemed to be feeling a Mexican vibe so I thought breakfast burritos would fit the bill.  I often troll the internet to see what kind of recipes are out there and pull what I think would be the best from each.  I found a recipe where you made a filling for the burrito, rolled that into a tortilla, laid them out in a casserole dish and then poured a raw egg mixture over them and finished them in the oven.  I was concerned that the eggs wouldn’t integrate with the other ingredients but magically they did.  I created my own filling using typical Mexican ingredients and the dish was fantastic.  It was a perfect combination - simple, delicious and satisfying.  I always gather a selection of accompaniments to go with my dishes which definately adds to the enjoyment. 

Here is the recipe.

Easy Overnight Breakfast Enchiladas      Serves: 8-10

·      Olive oil
·      2 small potatoes diced  
·      1 red bell pepper, diced
·      4 green onions, diced
·      1 clove garlic, minced
·      ½ pound ham, cut thick and diced
·      1 C shredded sharp cheddar cheese
·      1 C shredded jack cheese
·      10 (8 inch) flour tortillas
·      10 eggs
·      1 C milk or ½ & ½
·      ½ tsp. salt and Pepper to taste

1.  Lightly spray a 9x13 inch glass baking dish with nonstick cooking spray. Set aside.
2.  In a large skillet heat olive oil and saute potatoes until they begin to soften.  Add peppers and cook until almost tender, and then add green onions and garlic. When all is almost cooked through, add ham cubes and saute until ham has just a little color.  Remove mixture from heat.
3.  Lay a tortilla flat on a cutting board. Mix the cheeses together, divide and set ½ of the cheese mix aside.  Mix the other ½ with the ham mixture.  Place about ⅓ cup of the ham-cheese-veg mixture close to the edge of the tortilla.  Roll up tightly and place the enchilada seam side down in the baking dish. Repeat with the rest of the tortillas until the enchiladas are all snug in the dish.
4.  In another bowl, whisk together the eggs, milk salt and pepper. Pour the egg mixture over the tortillas. Cover the dish with foil and chill overnight.
5.  In the morning, preheat your oven to 350*F.
6.  Remove the foil from the dish and sprinkle the remaining 1 cup of cheese over the tops of the enchiladas. Cover the dish with foil again.
7.   Bake, covered, for 35 minutes. Uncover, and bake for 10-15 minutes more, until the cheese is melted, the eggs are set, and the enchiladas just begin to toast up a little bit on top.
8.   Add your favorite South of the Border garnishes and ENJOY!

I had sour cream, salsa, avocado, pickled jalapenos and extra cheese to top ours.

I'll be back soon with another recipe but in the meantime stay warm and we look forward to seeing you soon!



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