Overnight Breakfast Enchiladas

Name: Overnight Breakfast Enchiladas
Ingredients: 8 8-inch flour tortillas; 2 Cups shredded cheddar cheese; 2 Cups Ore-Ida Shredded Hash Brown Potatoes; 1 16-ounce can pinto beans, drained; 2 4-ounce cans chopped green chilies; 8 sliced cooked bacon; 2 Cups half-and-half; 6 large eggs; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup shredded cheddar cheese; 1/3 cup enchilada sauce; diced avocado, for serving

Overnight Breakfast Enchiladas was pinched from <a href="http://foodfolksandfun.net/2014/04/easter-brunch-overnight-breakfast-enchiladas/" target="_blank">foodfolksandfun.net.</a>

"Overnight Breakfast Enchiladas :: perfect for Brunch or anytime...."

INGREDIENTS

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8 8-inch flour tortillas

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2 Cups shredded cheddar cheese

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2 Cups Ore-Ida Shredded Hash Brown Potatoes

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1 16-ounce can pinto beans, drained

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2 4-ounce cans chopped green chilies

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8 sliced cooked bacon

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2 Cups half-and-half

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6 large eggs

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1 teaspoon salt

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1/2 teaspoon black pepper

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1/2 cup shredded cheddar cheese

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1/3 cup enchilada sauce

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diced avocado, for serving

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