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
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Prepare the Sausage Mixture
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In a large pan, cook the sausage, peppers, and onions together until the sausage is done. Let cool slightly.
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Stir together the sausage mixture, green onions, and 2 cups of cheese in a large bowl.
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Assemble the Enchiladas
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Use a 1/3-cup measuring cup to scoop out the cheese mixture onto a tortilla.
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Roll up the tortilla and place seam side down in a 9×13 inch baking dish.
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Repeat until all the tortillas are in the pan.
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Make the Egg Mixture
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Whisk together the half-and-half, eggs, and flour.
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Pour over the tortillas. Cover and let sit overnight.
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Bake the Enchiladas
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In the morning, preheat the oven to 350ºF.
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Bake, covered, for 30-40 minutes, or until eggs are set.
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Sprinkle the remaining 1/2 cup of cheese over the enchiladas and bake, uncovered, for 10 more minutes, or until the cheese is melted.
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Serve
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Serve with salsa and sour cream.
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Notes
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Letting the enchiladas sit overnight allows the flavors to develop and gives the dish a better texture.
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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