Ever heard of Six Sisters’ Stuff? Well if you haven’t, you’ve been living under a rock. They are pretty much some of the coolest chicks in blogland. I have been blessed over the past few years with their kindness, friendship, and great recipes! They’ve just released their third cookbook 12 Days of Christmas With Six Sisters’ Stuff and I was lucky enough to get my hands on an early copy! As a foodie, there’s nothing that compares to thumbing through a brand new cookbook.
It’s hard to believe the holidays are right around the corner. With the release of the Sisters’ 12 Days of Christmas with Six Sisters’ Stuff you’ll be equipped with “144 Ideas For Traditions, Homemade Gifts, Recipes, and More”. I don’t know about you, but I’m always looking for fresh and new ideas of treats, activities, and neighbor goodies. This new cookbook is chuck full of so many wonderful ideas! Lots of great things for those with a sweet tooth..I mean, with a name like ‘Frosted Toffee Cookies’, you know they’ve gotta be good!
I love cooking for others. LOVE. Don’t get me wrong, I sure do get nervous every single time I do. Just the way it is. When these brunch enchiladas were baking I knew they were going to be good. I also knew it would be the perfect way to start a Friday morning at work, with a delicious breakfast! Simple ingredients, easy instructions, day-ahead prep (making it super simple to pop in the oven before work) and TASTY! These would be perfect for your holiday breakfast or brunch.
Six Sister's Stuff Brunch Enchiladas
These Brunch Enchiladas are the perfect dish to feed a crowd for a weekend breakfast, Saturday brunch with your favorite people or after church Sunday afternoon!
- 1/2 c. chopped fresh mushrooms
- 1/2 c. chopped green onions
- 1 red pepper chopped
- 1 green pepper chopped
- 2 c. cubed cooked ham
- 8 flour tortillas
- 2 c. shredded cheddar cheese divided
- 1 c. milk
- 6 eggs lightly beaten
- 1/4 tsp. salt optional
In a large, nonstick skillet over medium-high heat, cook mushrooms, onions, and peppers until peppers are soft. Stirring often so the peppers don't stick to the bottom of the pan. Stir in ham cubes and cook until heated through. Remove from heat.
Spoon 1/4 cup of the ham-and-vegetable mixture down the center of each tortilla. Top each with 2 tablespoons shredded cheese. Roll up tortillas and place seam-side down in a greased 9x13-inch baking dish.
In a large bowl, combine the milk, eggs, and salt, if using, whisking until smooth. Pour over tortillas. Cover with foil and refrigerate 8 hours or overnight.
Remove enchiladas from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F. Bake, covered, 25 minutes. Uncover and bake and additional 10 minutes.
Sprinkle with remaining cheese and continue baking just until cheese is melted. Let stand 10 minutes before serving.
Adapted from Six Sister's Stuff
Looking for some more brunch ideas??