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Full Online Book HomeLearning KitchenBreakfastandbrunches - Casserole Brunch Enchiladas
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Breakfastandbrunches - Casserole  Brunch Enchiladas Post by :ls72959 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :864

Click below to download : Breakfastandbrunches - Casserole Brunch Enchiladas (Format : PDF)

Breakfastandbrunches - Casserole Brunch Enchiladas

12 ounces cooked ham -- ground or diced
1/2 cup sliced green onions
1/2 cup chopped green bell pepper
2 cups shredded cheddar cheese
8 7-inch flour tortillas
4 eggs -- beaten
1/4 teaspoon salt
2 cups milk
1 Tablespoon flour
1/4 teaspoon garlic powder
3 drops Tabasco sauce -- (optional)

In bowl combine ground ham, onions, and pepper.

Place 1/3 cup of this mixture, plus 3 Tablespoons cheese in center of a tortilla. Roll up.

Arrange tortillas, seam side down, in a greased 12x7x2" dish.

Combine remaining ingredients and pour over tortillas.

Cover and refrigerate overnight.

Preheat oven to 350 and bake uncovered for 45-50 minutes or until set.

Sprinkle remaining cheese on top and bake 5 minutes more.

Let set 10 minutes before serving.
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Breakfastandbrunches - Casserole Cheese Strata Breakfastandbrunches - Casserole Cheese Strata

Breakfastandbrunches - Casserole Cheese Strata
10 slices stale white bread with crusts removed, such as French 1/3 cup butter 3 cup Cheddar cheese, grated 4 eggs, slightly beaten 3 cups milk 1/2 tsp. salt 1 tsp. prepared mustard Dash of Tabasco sauce Paprika Preheat oven to 350° F.Spread bread with butter. Cut each slice into four strips or cubes. Butter a two-quart casserole dish and make alternate layers of bread and cheese ending with cheese. Beat eggs, add seasonings and milk. Pour over bread mixture and refrigerate overnight or 3 or 4 hours, at least. Remove from refrigerator about an hour before baking. Bake

Breakfastandbrunches - Casserole Brunch Egg Casserole By Luvcookin Breakfastandbrunches - Casserole Brunch Egg Casserole By Luvcookin

Breakfastandbrunches - Casserole Brunch Egg Casserole By Luvcookin
7 slices white bread, crust removed 1 pound ground sausage 4 cups shredded cheddar cheese 6 eggs 1 teaspoon salt 1 teaspoon dry mustard 2 cups half and half or milk Lightly butter each slice of bread. Cut seventh slice of bread in half.Place bread in a 9 x 13-inch buttered glass baking dish. Brown sausage. Drain and pat with paper towels. Sprinkle sausage over bread. Sprinkle cheese over sausage. Beat eggs. Add salt, dry mustard, and half and half or milk. Beat again.Pour egg mixture over bread, sausage and cheese. Cover with foil and refrigerate overnight. At this point, it