Breakfast Enchiladas +-

From: AllRecipes

• 2c cubed, fully cooked ham
• 1/2c chopped green onions
• 10 (8 inch) flour tortillas
• 2 cups shredded Cheddar cheese, divided
• 1 Tbs all-purpose flour
• 2c half-and-half cream
• 6 eggs, beaten
• 1/4 tsp salt

• Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
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• In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
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• Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

Creamed Eggs ✔+

From: My Recipe Box

• 4 Tbs butter
• 4 Tbs flour
• 2c COLD milk
• 8-10 hard boiled eggs, chopped
• salt to taste
• white pepper to taste
• pepper to taste

In a medium sauce pan melt butter.

Add the flour and stir until the flour just begins to turn golden.

Add the COLD milk and whisk until the clumps are gone.

Heat to a simmer.

Add eggs and heat through.

Add salt and peppers to taste.

Serve over toast.