Breakfast Enchiladas Recipe

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Breakfast Enchiladas

Debbie Rohan

By
@drohan

Great for Christmas morning! Make them the night before and pop them in the oven when you wake up in the morning! Everyone that has tried them, loves them!


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Serves:

8-10

Prep:

40 Min

Cook:

25 Min

Ingredients

20
eggs, beaten
1/4 c
milk or cream
2-4 Tbsp
butter, enough to scramble eggs in
1 lb
ground sausage, spicy
salt, to taste
20
flour tortillas
2 c
monterey jack cheese

CHEESE SAUCE

1/2 c
flour
1/2 c
butter
4 c
milk
3 c
cheddar cheese, grated
1 c
green chili salsa
1 1/2 tsp
garlic powder
1/2 tsp
cayenne pepper

Directions Step-By-Step

1
Fry sausage in a skillet, crumbling as it cooks. When good and brown, drain well and reserve.
2
Beat eggs, add milk and season with salt. Melt butter in a skillet over medium heat. When butter is melted and sizzles, add egg mixture. DO NOT STIR. Use a spatula to rake across the bottom of the skillet giving the eggs time to set without over cooking. (If the eggs seem to cook too fast, turn heat to low) Cook to near done. Eggs will be "moist" when done, NOT DRY.
3
For the Cheese sauce.
Melt the butter in a 4 quart sauce pan.
4
Add flour and stir until well blended. Cook for 2 minutes on medium low heat stirring constantly.
5
Add seasonings and stir.
6
Add milk, stirring to remove any lumps.
7
Turn heat to low and continue to cook, stirring occasionally until sauce reaches a medium thick consistancy.
8
Add cheese and stir until melted.
9
Add green chili salsa, heat through.
10
Assembly
Mix eggs, sausage and about 1 cup of cheese sauce together.
Greese a casserole dish or cake pan.
Place a good spoonfull of egg mixture down the center of a flour tortilla.
Roll the tortilla around the egg and place, seam side down in the pan.
Continue until all egg mixture is finished.
Top enchiladas with cheese sauce.
Sprinkle with Monterey Jack Cheese.
Bake at 350 degrees for 20 minutes or until heated through and cheese is melted.

About this Recipe