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In a mixing bowl, whisk together eggs, half and half, salt, pepper, and cumin. Cover and refrigerate till morning.
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In another bowl, mix together ham, pepper, and onion. Lay 1 tortilla out flat and spoon two tablespoons of ham mixture in the center of the tortilla and then sprinkle with about 1 tbsp. of cheese.
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Fold one edge over and then roll up tightly and place in a baking dish sprayed with non-stick spray.
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Repeat with remaining tortillas. If you have any extra filling, put in a freeze safe container, freeze, and then save for next time!
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Cover casserole dish with foil and refrigerate over night.
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In the morning, preheat oven to 375 degrees. Remove casserole dish and egg mixture from the fridge. Pour egg mixture over enchiladas and then recover with foil.
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Bake in the preheated oven for 30 minutes. Remove from oven, sprinkle with remaining cheese and return to the oven uncovered.
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Bake for an additional 10-15 minutes or until eggs are completely set, edges are golden brown, and cheese is melted. Serve immediately with garnishes.