Overnight Potato & Pancetta Breakfast Enchiladas recipe from Girl Gone Gourmet


  • 6 flour tortillas
  • 4 ounces pancetta, diced
  • 2 cups potatoes, diced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 cup cheddar cheese
  • 2 healthy handfuls of fresh spinach, chopped
  • ½ tablespoon flour
  • 1 cup half & half
  • 4 eggs, lightly beaten
  • ½ teaspoon salt
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