How to Make a Gluten-Free Breakfast Enchilada
This gluten-free dish is fancy enough to serve to company, but easy enough to serve for breakfast to the family. For ultimate enjoyment, top off the enchiladas with salsa and sour cream. Breakfast doesn’t get any better than this!
Preparation time: 40 minutes
Refrigeration time: 1 hour
Cooking time: 40 minutes
Yield: 2 servings
1/2 cup finely minced cooked ham
2 sliced green onions
1/3 cup finely chopped green pepper
1 tablespoon olive oil
Two 8-inch gluten-free tortillas
6 tablespoons shredded cheddar cheese
1/3 cup half-and-half
2 teaspoons gluten-free flour mixture
1/8 teaspoon garlic powder
3 drops hot pepper sauce
In a medium skillet, sauté the ham, green onions, and green pepper in the oil over medium heat, stirring occasionally, until the vegetables are tender, about 10 minutes.
Lay out the tortillas. Spoon the ham mixture down the center of each tortilla, dividing the mixture evenly. Sprinkle the cheese on top of the ham mixture.
Roll up the tortillas and place them in a greased 9-x-6-inch baking dish.
In a medium bowl, whisk the eggs until they’re frothy. Add the half-and-half and whisk until the ingredients are blended.
Add the flour, garlic powder, and hot pepper sauce to the eggs and mix well.
Pour the egg mixture over the tortillas. Cover the pan with plastic wrap and chill for at least 1 hour.
Remove the baking dish from the refrigerator 30 minutes before baking.
Preheat the oven to 350 degrees.
Bake the enchiladas, uncovered, at 350 degrees for 40 minutes, or until the eggs are set and the top is very lightly browned. Serve the enchiladas with salsa and sour cream.
Per serving: Calories: 514; Total fat: 31g; Saturated fat: 12g; Cholesterol: 372mg; Sodium: 979mg; Carbohydrates: 30.7g; Fiber: 3g; Sugar:32g; Protein: 3g.