Description
These breakfast enchiladas are a southwestern take on a classic egg casserole!
Ingredients
- 1lb bulk breakfast sausage
- 1medium red pepper,chopped
- 1small onion,chopped
- ½cups chopped green onions
- 2–½cups shredded cheddar cheese,divided
- 10whole flour tortillas
- 2cups half-and-half
- 6whole eggs
- 1tablespoon flour
- Salsa and sour cream,to serve
Instructions
Prepare the Sausage Mixture
In a large pan, cook the sausage, peppers, and onions together until the sausage is done. Let cool slightly.
Stir together the sausage mixture, green onions, and 2 cups of cheese in a large bowl.
Assemble the Enchiladas
Use a 1/3-cup measuring cup to scoop out the cheese mixture onto a tortilla.
Roll up the tortilla and place seam side down in a 9×13 inch baking dish.
Repeat until all the tortillas are in the pan.
Make the Egg Mixture
Whisk together the half-and-half, eggs, and flour.
Pour over the tortillas. Cover and let sit overnight.
Bake the Enchiladas
In the morning, preheat the oven to 350ºF.
Bake, covered, for 30-40 minutes, or until eggs are set.
Sprinkle the remaining 1/2 cup of cheese over the enchiladas and bake, uncovered, for 10 more minutes, or until the cheese is melted.
Serve
Serve with salsa and sour cream.
Notes
Letting the enchiladas sit overnight allows the flavors to develop and gives the dish a better texture.
You can use your favorite cheese or a mix of cheeses for extra flavor.
Nutrition
- Serving Size: 1 enchilada
- Calories: 400kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 120mg