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Breakfast Enchiladas Recipe with Ham and Peppers

Adam and Joanne Gallagher
  • 60 minutes
  • Serves 5 to 6

INGREDIENTS

8 oz

Ham, baked

1

Bell pepper

8

Green onions

6

Eggs, large

1 tbsp

All-purpose flour

1/2 tsp

Kosher salt

10

(8-inch) flour tortillas

8 oz

Cheddar cheese

2 cups

Half-and-half

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