Breakfast Enchiladas with Canadian Bacon, Bacon, Peppers and Cheese
2 6oz. pkgs. Smithfield Canadian bacon, diced
1 lb. bacon, cooked crisp and crumbled
1 green or red, or both bell peppers, chopped
10-12 flour tortillas
8 large eggs
2 cups half & half
1 tablespoon all-purpose flour
½ teaspoon salt
2 cups shredded cheddar cheese
Lightly spray a 9 x 13-inch baking dish with cooking spray. Place some of the diced Canadian bacon, crumbled bacon and peppers down the center of each tortilla; top with some of the shredded cheese, save some of the cheese for the topping, then, roll up the tortillas. Place tortillas, seam side down, in baking dish. In a large bowl, whisk together eggs, half & half, flour, and salt. Pour evenly over the tortillas in baking dish. Cover with plastic wrap and refrigerate overnight.
When ready to bake, remove enchiladas from refrigerator 30 minutes before baking. Preheat oven to 350-degrees F. Remove plastic wrap from dish. Cover the baking dish with aluminum foil and bake 35 minutes. Remove from oven and uncover, sprinkle the top with remaining shredded cheese. Return to oven and bake 10-15 minutes longer, or until set. Remove from oven, and let rest 5-10 minutes and serve.