SALT SPRING ISLAND ACCOMMODATION

THE BEACH HOUSE BED AND BREAKFAST

From Ellie’s Kitchen

BREAKFAST ENCHILADAS

Preparation time:
Day before—20 min.
Next day—45-50 min. Servings: 8

INGREDIENTS

2 tsp. vegetable oil
1 glove garlic, minced
¼ cup of chopped sweet green, red, or yellow peppers
2 cups shredded cheddar cheese
2 cups milk
¼ tsp. hot pepper sauce (tabasco)
1 onion, chopped
2 cups finely chopped ham
8 8-inch flour tortilla wraps
4 eggs
1 tbsp. all-purpose flour
salsa, sour cream, avocado, chopped parsley for garnish

INSTRUCTIONS

Night before:
In nonstick skillet, heat oil over medium heat; cook onion garlic and peppers for about 5 minutes or until softened. Stir in ham. Place about 3 tbsps. onto half of each tortilla; sprinkle each with about 3 tbsps. cheese. Roll up tightly and place, seam side down, in greased 13 x 9 inch baking dish.

In bowl beat eggs; blend in milk, flour and hot pepper sauce (tabasco). Pour over tortillas. Cover and refrigerate overnight or for up to 12 hours

Next day:
Remove from refrigerator 30 minutes before continuing.

Preheat oven to 350 degrees F.

Spoon egg mixture over tortillas. Bake in 350 F. oven for 45-50 minutes or until egg mixture is set and knife inserted in center comes out clean. Sprinkle with remaining cheese; let stand for 5 minutes.

Serve with taco chips, salsa, sour cream and sliced avocado.