Breakfast Enchiladas

Start by processing the ham in a food processor until it reaches a fine consistency. Combine the ground ham with finely chopped green onions and peppers in a bowl.

Divide the mixture into 8 equal portions, spooning about one-third cup of each portion onto a tortilla. Top with three tablespoons of shredded cheese, then roll the tortilla tightly. Place the rolled tortillas seam-side down in a greased 9x13-inch baking dish.

In another bowl, whisk together eggs, cream, milk, flour, garlic powder, and hot pepper sauce until well combined. Pour the egg mixture over the tortillas in the baking dish, making sure they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.

The following day, preheat your oven to 350 degrees F (175 degrees C). Remove the tortillas from the refrigerator and place them in the preheated oven, uncovered. Bake for 50 to 60 minutes, or until the casserole is set.

Sprinkle the remaining 1 cup of shredded cheese over the top of the casserole. Return it to the oven and bake for an additional 3 minutes, or until the cheese is melted. Remove from the oven and let it stand for at least 10 minutes before serving.