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Enchilada Breakfast Casserole
†12 oz. can Spam, cut into 1/2" cubes
1 sm. onion, chopped
1 sm. green pepper, chopped
1 sm. tomato, chopped
2 c. shredded cheese
8 (7") flour tortillas
4 eggs
2 c. whipping cream
1 tbsp. flour
1/4 tsp. garlic powder
4 oz. can diced green chilies
Picante sauce
Instructions
Place 1/4 cup Spam, 1 tablespoon onion, 1 tablespoon tomato, 1 tablespoon green pepper and 1 tablespoon cheese on one side of each tortilla. Set remaining cheese aside. Roll up jelly roll fashion; place seam side down in greased 13 x 9 inch baking dish. In small bowl combine remaining ingredients; blend together with wire whisk. Pour over enchiladas. Cover; refrigerate overnight. Heat to 350 degrees. Bake uncovered, for 40-50 minutes or until egg mixture is set. Sprinkle with remaining cheese. Return to oven; bake for 5 minutes or until cheese is melted. Serve with Picante sauce. Makes 8 enchiladas.
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