Make Ahead Breakfast For A Busy Day

So, if you told me ten years ago how much I would love being a housewife, I would have said you were definitely high. But I love it. I love cooking, I even enjoy cleaning (THIS DOES NOT INCLUDE LAUNDRY WHICH IS FROM SATAN HIMSELF) and I just love taking care of my husband. He works so hard at the railroad on such an unpredictable schedule, that's one of the reasons I've stayed home is so that we can have some time together. That said, I am getting ready to go back to work this winter in real estate and am very excited about it. This recipe will definitely be a keeper for busy mornings with no time to make a hot breakfast from scratch.

BREAKFAST ENCHILADAS

• Approximately 2 cups cooked breakfast meat (ham, sausage, bacon, whatever you like)
• 2 cups Tillamook Cheddar cheese (listen, you can use another brand...but that brand would be incorrect. Sooooo...your move.)
• Diced Veggies, about 1 cup, whatever you like (I used mushrooms and peppers)
• 2 cups half and half 
• 5 eggs
• 10 medium sized soft tortillas
• pepper

Take a 9"x13" baking dish and grease that mother with either Pam or butter or whatever. Grease it good, you don't want this masterpiece sticking.

Mix together whatever breakfast meats and veggies you chose in a bowl with 1 cup of the TILLAMOOK cheese. Seriously guys, it's just the best and I'm gonna have to insist here.

Portion your veggie/meat/cheese mixture evenly into the tortillas and place in the pan. Leave the ends open.

Whisk together your eggs and half and half. Add a little cracked black pepper if you're like me and put that noise in everything. Mix it. Mix mix it REAL good.

Pour the egg over the whole thing. Just dump it all over. Trust me on this.

Reserve the other cup of grated cheese until right before baking.

Pop it in the fridge, go to bed. You've got breakfast covered in the a.m.

Wake up. I know, it's rough. But you get a delicious hot breakfast today!

Preheat oven to 350.

Put that reserved cheese on top. Bake COVERED with tinfoil for approximately 35 minutes or until it is completely set. The egg mixture weirdly makes its way in to the enchiladas and makes like ten mini breakfast burritos. Craziness. Awesome. Anyway, after 35 min, pop the foil off and bake another 10 minutes uncovered. VOILA. Breakfast. 

Seriously, they were delicious and kept awesome in the fridge, we ate them two more days in a row and Brett even took one for lunch. They would freeze well too, I think. Also, you could totes cut this recipe in half. They are awesome topped with salsa as well!

ENJOY.