Cheezy Breakfast Enchiladas -gluten free of course

 I used to love breakfast burritos. I'm sure you have also discovered they aren't as portable as a gluten free product. They tend to crumble, not roll up, etc. I found a recipe and of course had to adapt it to my own tastes. I wasn't a fan of their seasonings. This is what I have come up with. It is so easy and yummy. They even look sort of fancy so you could serve them to company. However this is not rocket science, use more cheese if you would like. Use bacon or sausage instead of ham. You get the idea...make it your own. 

Cheezy Breakfast Enchiladas

*these will need to rest in the fridge for 8 hours so plan accordingly

• 2 C Diced ham (check the label)
• 1/2 cup finely diced onion (I used frozen)
• 8-12 white corn tortillias (I used Mission)
• 2 C shredded cheese, use your favorite
• 6 large eggs
• 1/4 tsp paprika
• 1/4 tsp pepper

Sprinkle cooked ham and onions evenly down the center of each tortilla (or at least try to). Top each with 2 tablespoons shredded cheese. Roll up tortillas and place, seam sides down, in a lightly greased 9 x 9 in. baking dish.

Whisk together eggs, pepper and paprika. Pour mixture evenly over tortillas.

Cover and chill at least eight hours. Remove from refrigerator, and let stand 30 minutes at room temperature before baking.

Cover the baking dish in foil and bake at 350°F for 20 minutes; uncover and bake 15 minutes. Sprinkle remaining cheese over top and bake three to four more minutes, or until cheese melts. Let it cool for 10 minutes before serving.