Easy Overnight Breakfast Enchiladas

Ingredients

• 1 lb. roll breakfast sausage, browned and drained
• 1 red bell pepper, diced
• 8 green onions, green parts diced
• 2 cups shredded sharp cheddar cheese, divided
• 10 (8 inch) flour tortillas
• 6 eggs
• 2 cups half-and-half
• 1 Tbsp. all-purpose flour
• ½ tsp. salt

Instructions

1. Lightly spray a 9x13 inch glass baking dish with nonstick cooking spray. Set aside.
2. In a large bowl, combine the cooked sausage, diced peppers, green onions and 1 cup of the shredded cheese.
3. Lay a tortilla flat on a cutting board. Scoop about ⅓ cup of the sausage mixture close to the edge of the tortilla. Roll up tightly and place the enchilada seam side down in the baking dish. Repeat with the rest of the tortillas until the enchiladas are all snug in the dish.
4. In another bowl, whisk together the eggs, half-and-half, flour and salt. Pour the egg mixture over the tortillas. Cover the dish with foil and chill overnight.
5. In the morning, preheat your oven to 350*F.
6. Remove the foil from the dish and sprinkle the remaining 1 cup of cheese over the tops of the enchiladas. Cover the dish with foil again.
7. Bake, covered, for 35 minutes. Uncover, and bake for 10-15 minutes more, until the cheese is melted, the eggs are set, and the enchiladas just begin to toast up a little bit on top.
8. ENJOY!

I made these for the SEM Library staff and for the boys at home.  Not one complaint from the 11 people. Success!