Tasty Tuesday … Breakfast Enchiladas

I’m finding that thoughts of millions starving stir up new gratitude while I’m combining ingredients, planning meals, and scooping up portions for loved ones. I never want to forget that every good and perfect gift comes from above. When I consider how much the moms of Africa long to feed their children and can’t, I am somewhat ashamed of myself for even saying I get bored with what to feed for breakfast or what to send for lunch during the school year. Abundance tends to make us presumptuous.   

I’m excited to have surpassed my original goal in the Got Milk project with World Help’s Tour of Hope; this Friday is the deadline to raise the $7,200 needed. You can still help. $4,155 has been raised so far.

Our own S.O.S. Somalia on Saturday project is raising awareness and encouraging people to think, pray, and give to  meet needs in Africa in Jesus’ name. Join me any Saturday in August.

When school starts for us this Friday (sigh), I want each meal I make or send to be accompanied by prayers of thanks and prayers of dependence. 

This is one recipe I love to make for breakfast. It seems right at home on a brunch or luncheon table, too.

Breakfast Enchiladas

2 c. cubed (cooked) ham or (cooked) breakfast sausage
9-10 8 inch flour tortillas (I used 2 kinds in the example photo)
2 c. shredded cheese (I like colby jack)
6 eggs, beaten
1 T. flour
1/4 t. salt and several dashes of pepper
2 c. milk (or use 1/2 & 1/2 if you want it to be richer for something special like a shower)

• Separate meat into equal portions for your tortillas. Put meat down the center of each tortilla and top with about 2 T. cheese. Roll up and place them seam side down in a greased 13×9 pan.
• Combine the eggs, flour, s&p, and milk, and whisk well. Pour over tortillas. Cover and chill 8 hours or overnight.

• Cover with foil and bake for 25 min. at 350 degrees. Uncover. Bake 10 min. Sprinkle with extra cheese. Bake 5 min. longer.
• (Optional: You could add mushrooms, diced tomatoes, diced cooked potatoes, or green peppers.)

This keeps really well for a couple of days, if you want to cook and reheat it. It also freezes well after it’s baked; just reheat in the microwave or oven. This goes so well paired with fresh fruit.

These breakfast enchiladas are easy to make, and they’re a great way to start the day!