Breakfast Enchiladas

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• 1 pound cooked ham, chopped (Could use ½ pound sausage, browned and drained)
• 3/4 cup sliced green onions
• 3/4 cup chopped green bell peppers
• 3 cups shredded Cheddar cheese, divided
• 10 (7-inch) flour tortillas
• 5 eggs, beaten
• 2 cups half and half cream
• 1/2 cup milk
• 1 tablespoon all-purpose flour
• 1/4 teaspoon garlic powder
• 1 dash hot pepper sauce

1. Chop ham into small pieces. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up tightly. Carefully place filled tortillas, seam side down, in a greased 9x13 inch baking dish.
2. In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas, making sure all tortillas are covered with mixture. Cover and refrigerate overnight.
3. The next morning, preheat oven to 350 degrees (175 degrees C).
4. Bake, covered with foil, in preheated oven for about 50 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 10 minutes more, careful to not burn cheese. Let stand a least 10 minutes before serving.