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YESSSS! It is my most favorite time of the year! I am admittedly one of those annoying Christmas people. Christmas tree up in November, shopping started in August, and year round lists of possible gift ideas. I put so much time and thought into Christmas and I look forward to this season all year long.
My favorite thing about the holidays though are our traditions. Keeping those traditions are so important to me and there are just some things that I am not willing to give up or change, no matter how old I am. I still expect my Mom to buy me Christmas Eve pajamas every year! (Sorry Mom, you are never getting out of that!) Another tradition that I look forward to is helping my daughter put up her little Christmas tree in her room. My grandfather gave me this tree when I was little and I love that I was able to pass it on to her. It is a little straggly and has seen better days, but I wouldn’t part with it for the world.
I love all the events that go on during this time too. Holiday parties, preschool concerts, Christmas movies on TV, and you can’t forget visits with Santa! Maybe this will be the year that my daughter actually speaks to him!
Kids change everything though, don’t they? I used to love running around on holidays, visiting as many family members as we could, but now, there is nothing I love more than lazy holiday mornings spent in our own home. I don’t care what we do for the rest of the day, but waking up in our own home is so important to me. Since my daughter was born, my parents come over to our house Christmas morning and we open presents, then have breakfast together before the crazy running around for the day begins. I started making these Make Ahead Breakfast Enchiladas two years ago and they have become a Christmas morning tradition now.
I serve these alongside something sweet, like a danish or cinnamon rolls, and of course, with lots of freshly brewed coffee. I was excited when I saw that Starbucks had released their holiday blend in stores! I picked up a pack which will hold me over until the Christmas Blend comes out, which is my most favorite! Our family is a coffee family. We drink it at any time of the day, but there is something special about a delicious cup of coffee on a holiday morning. It just makes things more merry and cozy, right?
I love this picture of my Mom and Daugher opening presents Christmas morning!
I love these enchiladas because they are make ahead and they bake without any supervision from me while we open presents. When we get home from my parents’ house on Christmas Eve (which is another tradition I will never give up!) I can quickly throw these together. I always have the meat and veggies ready, which I do in the morning, so that I can quickly roll these together.
Before bed, I put together the egg mixture to refrigerate and then wrap up the veggies, ham, and cheese in the tortillas.
In the morning when you wake up, put on the coffee, pour the egg mixture over the enchiladas, sprinkle with cheese, and then bake. They take about 45 minutes in the oven, which is the perfect amount of time for your kiddos to destroy the living room with wrapping paper and boxes! You don’t have to save these for Christmas morning though. They are the perfect easy breakfast if you have lots of hungry guests to feed.
I like topping these with sour cream, green onions, tomatoes, and salsa, but use whatever you have on hand or like! You could put all the toppings on the side too if you are feeding a crowd and don’t know what they prefer.
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Make Ahead Breakfast Enchiladas
Ingredients
12 8 inch flour tortillas
1 cup diced pre cooked ham
1 red pepper, diced small
1/2 medium onion, diced small
2 cups cheese, divided, any type
4 extra large eggs
1 1/2 cups fat free half and half (use regular if you prefer)
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
tomatoes, green onions,salsa, sour cream for serving
Instructions
In a mixing bowl, whisk together eggs, half and half, salt, pepper, and cumin. Cover and refrigerate till morning.
In another bowl, mix together ham, pepper, and onion. Lay 1 tortilla out flat and spoon two tablespoons of ham mixture in the center of the tortilla and then sprinkle with about 1 tbsp. of cheese.
Fold one edge over and then roll up tightly and place in a baking dish sprayed with non-stick spray.
Repeat with remaining tortillas. If you have any extra filling, put in a freeze safe container, freeze, and then save for next time!
Cover casserole dish with foil and refrigerate over night.
In the morning, preheat oven to 375 degrees. Remove casserole dish and egg mixture from the fridge. Pour egg mixture over enchiladas and then recover with foil.
Bake in the preheated oven for 30 minutes. Remove from oven, sprinkle with remaining cheese and return to the oven uncovered.
Bake for an additional 10-15 minutes or until eggs are completely set, edges are golden brown, and cheese is melted. Serve immediately with garnishes.
These also reheat great the next day!
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http://www.oldhousetonewhome.net/2015/11/make-ahead-breakfast-enchiladas.html
Recipe slightly adapted from: The Girl Who Ate Everything
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