Cheesy Sausage And Egg Enchiladas Food

CHEESY SAUSAGE AND EGG ENCHILADAS

Steps:

• In skillet over medium heat, crumble and brown sausage.
• Drain, reserving 2 tablespoons drippings.
• Return sausage and drippings to skillet.
• Add beaten eggs; scramble until desired doneness.
• Add 1/2 cup salsa and 1 cup of cheese.
• Stir until well blended.
• Spread 1 cup of salsa in a 13 x 9-inch pan.
• Place 1/4 cup of meat mixture down the center of each tortilla; roll up.
• Place tortilla seam side down on salsa.
• Top with remaining salsa and cheese.
• Bake at 350F for 20 minutes or until thoroughly heated.

SAUSAGE AND EGG BREAKFAST ENCHILADAS

Steps:

• Preheat oven to 350 (when ready to bake).
• In medium skillet, cook the sausage until browned. Drain.
• Heat olive oil in a large non-stick skillet over medium heat. Add the onions, and garlic. Cook until onions are soft.
• In a large bowl, whisk together the eggs, milk, salt and pepper.
• Pour the egg into the skillet with the onions and cook--stirring frequently until eggs thicken but are still slightly moist. Remove from heat.
• To the eggs, stir in cooked sausage, green chilies and cheddar cheese. Season with salt and pepper to taste.
• In a medium bowl, whisk together the green enchilada sauce, cream and chili powder.
• Lightly grease a 9 x 13 baking pan/dish. Spread about 1/2 cup of the green enchilada/cream sauce on the bottom.
• Spoon about 1/3 cup of the egg/sausage/cheese mixture into the center of a tortilla and roll. Place in pan, seam side down. Repeat until all the filling has been used up. I lay out all 10 tortillas and evenly divide the filling first, then start rolling.
• Pour remaining sauce over the enchiladas and sprinkle with the Jack cheese. Cover with foil. Refrigerate if making the night before, otherwise precede to the next step.
• Bake for 20 minutes. Uncover and bake for 10 minutes more or until the sauce is bubbly and the cheese is golden.
• Top with optional toppings if desired.

SAUSAGE AND EGG CASSEROLE

Steps:

• Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
• Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

EGG ENCHILADAS

Steps:

• Filling: Heat butter in saucepan. Add onion. Saute until soft. Remove from heat.
• Stir in next 5 ingredients.
• Spoon 1/4 cup egg mixture down centre of each tortilla. Roll snugly. Place seam side down in baking dish large enough to hold single layer. Cover with damp cloth while rolling remainder to prevent cracking.
• Sauce: Stir first 6 sauce ingredients together in bowl. Pour over enchiladas.
• Sprinkle with cheese. Bake, uncovered, in 350 F oven for about 25 minutes until bubbly hot.
• Spoon sour cream across enchiladas. Top with chives.

MAKE-AHEAD SAUSAGE AND EGG BRUNCH ENCHILADAS

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.