Description
From feb/mar 2000 issue of taste of home. Another great breakfast that is so conveniently put together the night before. Prep time includes 30 minutes actual labor and 8-1/2 hours refrigeration and standing time. Cook time is 38 minutes and 10 minutes standing time. Re: review posted by 5hungrykids (who does not accept zmail): the recipe i posted here has never differed from the original recipe published in the toh magazine, in ingredients or baking instructions. I did a quick check of their website to see if it had been changed since 2000 but it's still exactly the same as this posting. I think baking it at 325° is reasonable enough, but that would account for your longer bake time. 🙂
Ingredients
- Ham
- Green Onion
- Flour Tortillas
- Cheddar Cheese
- All-purpose Flour
- Half-and-half Cream
- Eggs
- Salt
Instructions
- Combine ham and onion
- Place 1 / 3 cup down the center of each tortilla
- Top with 2 tablespoons cheese
- Roll up and place seam side down in a greased 13x9x2 baking dish
- In a bowl, combine flour, cream, eggs and salt until smooth
- Pour over tortillas
- Cover and refrigerate for 8 hours or overnight
- Remove from refrigerator 30 minutes before baking
- Cover and bake at 350 degrees for 25 minutes
- Sprinkle with remaining cheese
- Bake 3 minutes longer or until cheese is melted
- Let stand 10 minutes before serving