Cheesy Breakfast Enchiladas!
I love enchiladas and I also love breakfast casseroles you can prep the night before, so this recipe for
“Breakfast Enchiladas” was right up my alley! This is so delicious and even the “Picky One” loved it (my husband). It’s a really good breakfast or brunch dish, but you can serve it for supper also! Here is what you will need:
1 lb. breakfast sausage, browned and drained
3 cups cheddar cheese
6 (8 inch) flour tortillas
6 large eggs
1/2 cup half and half cream
1 Tbs. flour
1/2 tsp. salt
1/4 tsp. seasoned salt
1/4 tsp. pepper
dash of hot sauce (optional)
fresh parsley and fresh cilantro for garnish
Brown the sausage in a skillet and drain excess grease. Add 1 1/2 cups of the cheese to the sausage and mix. Fill each tortilla with 1/6 of the mixture and roll up, leaving the ends open.
As you roll, lay them in a 9″x13″ baking dish that has been sprayed with nonstick spray!
In a bowl, whisk the eggs, half and half and seasonings together. I added a dash of Tabasco sauce to mine for a little zing, but it’s totally optional! Pour the egg mixture over the rolled tortillas.
Sprinkle the top with the other 1 1/2 cups of the cheese. Cover with foil and refrigerate overnight. This is best if prepped the night before, but you could bake it immediately also, if you didn’t plan ahead.
Leave the foil on and place in a preheated 350 degree oven for 40 minutes. Uncover and bake for an additional 10 minutes to sort of brown the top a little.
Sprinkle the top with a little fresh parsley and cilantro!
Serve the plain or with a little sour cream or I topped mine with some of the “Fresh Pico de Gallo”
that I posted yesterday! It made them so good! I also served them with “Fried Potatoes” which was yummy! I found that cutting each one in half and serving the halves side by side on the plate worked best also! I have to say this is going to be a regular at our house!