Brunch Enchiladas With Egglands Best Eggs Food

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EGG ENCHILADAS



Egg Enchiladas image

These are scrambled eggs with a Mexican twist that can be served any time of the day. They don't require baking time however; they are slipped under the broiler to melt the cheese. Sometimes I heat the tortillas briefly in the microwave before dipping in the sauce to keep them from cracking when rolling them up. Recipe is from Sunset Mexican Cook Book.

Provided by cookiedog

Categories     Breakfast

Time 45m

Yield 6 enchiladas

Number Of Ingredients 12

2 tablespoons salad oil
1 medium onion, chopped
1 green pepper, seeded and chopped
3 (8 ounce) cans tomato sauce
2 teaspoons chili powder
8 eggs
1/4 cup half-and-half or 1/4 cup milk
2 tablespoons chopped canned california green chilies
salt and pepper
2 tablespoons butter or 2 tablespoons margarine
6 corn tortillas
1 cup shredded cheddar cheese (about 4 ounces)

Steps:

  • Heat oil in a wide frying pan over medium heat and sauté onion and green pepper until limp; add tomato sauce and chili powder. Simmer, uncovered, for about 10 minutes.
  • Beat eggs lightly with half and half; add chiles, and salt and pepper to taste.
  • In another frying over medium-low heat, melt butter, add eggs and cook until set to your liking.
  • Dip each tortilla in hot tomato sauce until soft and spoon 1/6 of the scrambled eggs down the center. Roll up and place seem side down in a shallow baking dish.
  • Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
  • Place under broiler, 4 inches from heat until cheese melts (about 3 minutes).

Nutrition Facts : Calories 365.2, Fat 23.5, SaturatedFat 10, Cholesterol 315.7, Sodium 861.5, Carbohydrate 23.9, Fiber 4.2, Sugar 7.2, Protein 16.8

MAKE-AHEAD SAUSAGE AND EGG BRUNCH ENCHILADAS



Make-Ahead Sausage and Egg Brunch Enchiladas image

Italian sausages with casings removed or bulk Italian sausage meat may be used in place of the small pork breakfast sausages --- make two pans if you are serving more than 5 people, feel free to add in other ingredients to the sausage mixture, the cheese amount may be adjusted to taste --- these are delicious!

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 1h55m

Yield 10 tortillas

Number Of Ingredients 14

1 lb small pork sausage (chopped into small pieces or crumbled)
1 onion, finely chopped
10 (8 inch) flour tortillas
1 1/4 cups grated cheddar cheese, divided (use about 2 tablespoons for each tortilla, can use more to taste)
6 large eggs
1 tablespoon flour
2 cups half-and-half cream
1 pinch cayenne pepper
1 bell pepper, seeded and chopped (use green or red)
1/2 teaspoon seasoning salt
1 teaspoon fresh ground black pepper (or to taste)
1 1/2 cups grated cheddar cheese (or to taste)
sour cream
salsa

Steps:

  • Grease a 13 x 9-inch baking dish.
  • In a skillet over medium-high heat cook the sausages with onion, crumbling the meat while cooking, until completely cooked; cool completely.
  • Place about 1/3 cup of the cooked sausage mixture down the center of each tortilla.
  • Sprinkle the mixture with about 2 tablespoons shredded cheese (can use more).
  • Roll up each tortilla and place seam-side down into the casserole dish.
  • In a bowl whisk together flour with half and half cream, cayenne pepper, seasoned salt and black pepper until well combined.
  • In a bowl whisk the eggs with flour, cream cayenne pepper and 1/2 teaspoon seasoned salt and black pepper.
  • Add in the green bell pepper, then pour over the top of the tortillas.
  • Cover with plastic wrap and refrigerate for 1 hour or up to 8 hours or overnight.
  • Remove from the refrigerator 45 minutes before baking.
  • When ready to bake set oven to 350 degrees F.
  • Cover with foil and bake for 25 minutes, then uncover and continue to bake for another 10 minutes.
  • Sprinkle about 1-1/2 cups of shredded cheese on top (can use more or less) return to oven for 2-3 minutes just to melt the cheese.
  • Let stand 15 minutes before serving.
  • Serve with sour cream and salsa.

BRUNCH ENCHILADAS WITH EGGLAND'S BEST EGGS



Brunch Enchiladas with Eggland's Best Eggs image

Provided by Kristen

Categories     Breakfast     Brunch

Yield 8

Number Of Ingredients 10

1/2 cup fresh mushrooms (diced)
1/2 cup green onions (chopped)
1 red bell pepper (diced)
1 green bell pepper (diced)
2 cups cooked cubed ham
8 flour tortillas
2 cups shredded cheddar cheese (divided)
1 cup milk
6 eggs (lightly beaten)
1/4 teaspoon salt

Steps:

  • In a large skillet, combine mushrooms, green onions, red peppers, and green peppers.
  • Cook over medium high heat until peppers are soft.
  • Add your ham and cook with the vegetables until the ham is heated through.
  • Place about 1/4 cup of your ham and vegetable mixture down the center of each tortilla.
  • Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13 x 9 inch baking dish.
  • In a large bowl, combine the milk, eggs and salt.
  • Pour over tortillas.
  • Cover and refrigerate for 8 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking.
  • Keep covered and bake at 350° F for 25 minutes.
  • Uncover and bake for an additional 10 minutes.
  • Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts : Servingsize 8 serving

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