What's Cooking Thursday - Overnight Breakfast Enchiladas

A great recipe to make the night before!

Overnight Breakfast Enchiladas

2 cups ground ham
1/2 cup chopped green onions
1/2 cup finely chopped bell peppers
2 Tbsp oil
12 - 14 corn or flour tortillas
2 1/2 cups grated cheddar cheese (divided)
4 eggs
2 cups 2% milk
1 Tbsp flour
1/4 tsp garlic powder
2-3 drops hot sauce

Spray large casserole dish (11X17) with cooking spray.

Saute ham, onion and peppers in oil until onions & pepper are soft.

If you are using corn tortillas....microwave in a damp paper towel for ~1 minute or until soft & pliable.

Fill each tortilla with 2-3 Tbsp of filling and top with cheese (about another 2 Tbsp).  Roll and place seam side down in casserole dish.  Continue until pan is full.

In a large bowl beat eggs.  Add milk, flour, garlic powder & hot sauce.  Mix well.

Pour over enchiladas & cover with plastic wrap.  Refrigerate overnight.

Remove enchiladas from the refrigerator 30 minutes prior to baking.  Remove plastic wrap before baking!

Preheat oven to 350 degrees.  Bake enchiladas for 45-50 minutes or until a knife inserted in the middle comes out clean.

Sprinkle with a bit of additional cheese and let stand for 5 minutes before serving.  Serve with salsa and sour cream.

Serves 6 to 8

Recipe Notes:  This recipe tastes awesome!  Use baked ham & put through a meat grinder for ground ham.  You could also used finely chopped ham if you don't have a grinder.

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What's Cooking Wednesday - Fluffy Pancakes

We eat A LOT of pancakes around here.  So many, in fact, that Evan even made a song about himself called Pancake Boy.  For years I've been making the pancake recipe out of the Better Homes & Gardens Baking Book but lately they've been flat & uninspiring.  So off to Allrecipes I went in search for a new recipe.  And boy did I find one......

Fluffy Pancakes
Adapted from Allrecipes

3/4 cup milk
2 Tbsp white vinegar
1/2 cup all purpose flour
1/2 cup whole wheat flour
2 Tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp melted butter
1 egg, beaten

Mix milk and vinegar together and let set for 5 minutes for milk to "sour".

In a large bowl mix together flours, sugar, baking powder, baking soda and salt.

Mix melted butter into the soured milk.  Add the egg and mix well.  Pour milk/egg mixture into the flour mixture & stir until combined.  Let sit for a few minutes until it "puffs" a bit.

Cook pancakes on a hot griddle.  Serve hot with butter & syrup.

Serves 4 (but only 4 light eaters)

Recipe Notes:  This makes a smallish amount of pancakes.  We have a few left when it is Dewey, Evan & I but when Will & Nicole are here I definitely double the recipe.  Leftover pancakes freeze well and can be microwaved later for a quick breakfast.

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What's Cooking Wednesday - Waffles

I completely forgot to take a picture of the waffles but I'm sure you can imagine....they look like waffles.  We only have "big" breakfasts on weekends.  We usually have eggs one day and pancakes the other day.  Eventually that gets a bit old so I try to change it up occasionally.  Waffles are a big hit because they're different but not THAT different.

Waffles
Adapted from Waffles II from Allrecipes.com

1 cup all purpose flour
1 cup whole wheat flour
4 tsp baking powder
1/4 tsp salt
2 Tbsp sugar
1 1/2 cups milk
6 Tbsp vegetable oil
2 eggs, separated

Heat your waffle iron.  Mix the flours, baking powder, salt & sugar together well (you can also sift them together).  Separate the eggs.  Mix the milk, oil & egg yolks together.  Pour into the flour mixture and mix well.  Beat the egg whites until they have soft peaks.  Fold egg whites into the waffle batter.

Spray your waffle iron with non-stick spray if needed.  Pour batter into waffle iron & cook until golden brown.

Recipe Notes:  These are light and crispy waffles.  They get big thumbs up from everyone.  This makes 4 or 5 eight inch round waffles.

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What's Cooking Wednesday - Breakfast Tacos

This isn't really a recipe per se.....it's more of a new breakfast idea.  We eat breakfast tacos quite a bit.  It is very kid friendly and even I (the one who doesn't really like eggs) love them.

Breakfast Tacos
Serves 4

4-6 small flour tortillas
7 eggs
4 or 5 strips of bacon, cooked & chopped
shredded cheese
salsa

Scramble the eggs.  As you are cooking them, add the pieces of cooked bacon.  Heat up the flour tortillas in the microwave for ~10 seconds or until warm.  Add egg/bacon mixture to the tortilla, sprinkle with cheese and add salsa.  You can fry the taco in a pan briefly to crisp up the outside of the taco & make it extra yummy.

Recipe Notes:  This is ultimately flexible.  You can use sausage, veggies, etc.  You can also use corn tortillas.  Just remember that if you use corn tortillas, you have to cook them briefly in a hot pan before use. I like my breakfast taco hot so I add Sriracha Rooster sauce.  Yum!

Don't forget to head over to Shan's to see what else is cooking this Wednesday.

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