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Breakfast Enchiladas

Breakfast Enchiladas
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These breakfast enchiladas are a southwestern take on a classic egg casserole!

Ingredients

Scale
  • 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

Find it online: https://glonfo.com/breakfast-enchiladas/