Breakfast Enchiladas

With the weekend fastly approaching, I thought I’d share an easy family favorite brunch that I’ve been making for years!  What’s fun (and economical) about this breakfast is that you can use up what’s already in your refridgerator!  

Below, I gave the ingredients that I recently used, but sometimes I may only have bacon or asparagus or red bell peppers…and sometimes I don’t even have any breakfast meats at all and just make the enchiladas with eggs & veggies.  The options are truly endless with this great meal!

*Another tip..you can make this the night before (pouring the egg over even) and then bake the next morning!! 

The Starting Lineup

  • 1lb breakfast sausage (or diced ham, bacon, or vegetarian)
  • 8 flour tortillas
  • 2 cups cheese, shredded (i.e. cheddar, jack)
  • 6 eggs, beaten
  • 1/2 cup milk
  • 1 can Rotel diced tomatoes, drained
  • 1 green bell pepper, chopped
  • 1/2 red onion, diced
  • 1 cup mushrooms, sliced
  • A pinch each of salt, pepper & cumin

Garnish

  • Jalapenos, thinly sliced
  • Green onions
  • Lime wedges
  • Salsa/Hot sauce  

Here we go…preheat the oven to 350degrees and prepare a 9×13 pan with non-stick spray.

While the oven is preheating, we’ll rinse, chop and dice up the veggies (of your choice), grate the cheese and start cooking the breakfast sausage in a pan heated to medium. 

     After the sausage is about halfway cooked through, add in the seasonings and the vegetables and cook together till sausage is done and the veggies are translucent.  Set aside, off of heat. 

   Now one by one, prepare each tortilla by spooning a healthy amount of the cooked sausage and veggie filling down the center and topping with a Tbsp of cheese.  Roll up and place seam side down in the baking dish.  Continue until the tortillas and filling are gone.  *Keep the ends ‘open’ so that the egg mixture can seep its way into the rolled tortillas. 

     In a medium size bowl, crack in the 6 eggs and whisk in the 1/2 cup of milk with a bit of salt and pepper.  Next, fold in the slightly drained can of Rotel diced tomatoes and pour the entire mixture over the filled tortillas.  *Give the baking dish a jiggle to make sure the egg mixture is evenly distributed. 

         Cover the entire dish with foil and pop in the preheated oven for 30 minutes.  After the half-hour is up, remove the foil and top with the remaining shredded cheese.  Continue to bake (uncovered) for another 10-15 minutes until cheese is melted and bubbling. 

 Remove from oven and let sit for about 10 minutes to set.  Serve each enchilada with the garnish of your choice and enjoy!! 

 

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