Sausage And Egg Breakfast Enchiladas Food

BREAKFAST ENCHILADAS

Steps:

• Enchiladas: Cook sausage in a large non-stick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
• Melt butter in a large non-stick skillet over medium heat. Add green onions and cilantro, and saute one minute. Add eggs, salt, and pepper; cook, WITHOUT stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened, but still moist; do NOT stir constantly. Remove from heat and gently fold in 1 1/2 cups of the cheese sauce and the cooked sausage.
• Spoon about 1/3 cup of the egg mixture down the center of each tortilla; roll up; place seam side down in a lightly greased 13"x9" baking dish. Pour remaining cheese sauce evenly over the tortillas. Sprinkle evenly with Monterey Jack cheese.
• Bake at 350 degrees Fahrenheit for 30 minutes or until sauce is bubbly. Serve with desired toppings.
• Cheese Sauce: Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, for 5 minutes or until thickened. Remove from heat and whisk in remaining cheese sauce ingredients. Makes 4 cups.

BREAKFAST ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.
• Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.
• Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.

BRUNCH ENCHILADAS

Steps:

• Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
• In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C).
• Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

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.

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.

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.