Easy Overnight Breakfast Enchiladas

2 ½ cups Ham, finely chopped

1 Red pepper, finely chopped

1 lg Onion, finely chopped

2 Cloves Garlic, minced

8 8-inch Flour tortillas

2 ½ cups Cheddar cheese, shredded

4 Eggs

1 ½ cup Milk

1 cup Half-and-half

1 tbs All-purpose flour

1Spray a 9×13 baking dish with cooking spray and set aside.

2 Mix together ham, pepper, onion, garlic and 2 cups of cheese in a shallow mixing bowl.

3 Scoop about 1/3 cup of the mixture onto each tortilla and roll up tightly. Use all of the mixture in the tortillas.

4 Place each rolled tortilla seam down onto the baking dish in a neat row.

5 In the same bowl, whisk together eggs, milk, half-and-half and flour. Pour egg mixture over tortillas evenly. Cover with foil and refrigerate for at least 6 hours and no more than 48 hours.

6 Remove baking dish from refrigerator 30 minutes before baking.

7 Preheat oven to 350°F.

8 Bake covered baking dish for 35 minutes. Then remove foil and sprinkle with reserved cheese and return to oven for 5-10 minutes or until golden brown and egg mixture is set.

9 Serve these warm and on their own, or for an even better treat, garnish with avocado, sour cream, crispy bacon bits, salsa, chopped green onions or fresh herbs.

Serves 6-8 | Prep Time 1 hour (plus rest time of 6 to 48 hours)