SUNRISE SAUSAGE ENCHILADAS
Steps:
- In a large skillet, cook and crumble the sausage over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; discard drippings., In same pan, heat oil over medium-high heat; saute the potatoes until lightly browned, 8-10 minutes. Remove from the heat; stir in seasonings, chiles, sausage and 1/2 cup cheese., Place 1/2 cup filling on each tortilla; roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce. Refrigerate, covered, several hours or overnight., Preheat oven to 375°. Remove enchiladas from the refrigerator while oven heats. Bake, covered, 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes or until lightly browned and heated through. If desired, serve with toppings.
Nutrition Facts : Calories 398 calories, Fat 25g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 1116mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
SAUSAGE AND PEPPER SUNRISE BURRITO
Sausage and eggs with crisp tender peppers and onions are topped with shredded Cheddar cheese and rolled up in wheat tortillas for a hearty on-the-go breakfast.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Cook sausage, onions and peppers in medium nonstick skillet on medium heat 4 to 5 min. or until sausage is done and vegetables are crisp-tender. Remove from skillet.
- Add eggs to skillet; cook and stir 2 min. or until set. Return sausage mixture to skillet; stir. Top with cheese.
- Spoon onto tortillas; fold in opposite sides of each tortilla, then roll up burrito-style.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 30.2 g, Cholesterol 235.1 mg, Fat 19.6 g, Fiber 3.1 g, Protein 20.4 g, SaturatedFat 8.8 g, Sodium 581.9 mg, Sugar 1.7 g
BREAKFAST ENCHILADAS WITH RED SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 37
Steps:
- Preheat oven to 375 degrees F.
- To make the red sauce: Heat the oil in a small saucepan over medium-high heat. Add onion and salt, and saute until onions start to soften, about 3 minutes. Add garlic, cumin, and tomato paste and saute until paste starts to brown, another 4 to 6 minutes. Add tomatoes and chicken broth. Bring to a boil, reduce heat to medium and simmer until tomatoes break down and sauce thickens, about 20 minutes. Season with salt, to taste.
- To make the turkey sausage: In a large bowl, mix together all the ingredients but the oil with your hands. Heat the oil in a cast iron skillet over medium-high heat until pan is hot. Add sausage and brown until turkey is almost crispy, breaking up the sausage mixture as it cooks, about 10 minutes. Set aside.
- In a bowl, mix together tomatoes and cilantro. Set aside.
- To scramble the eggs: Whisk the eggs with the milk in a medium bowl. In a fry pan, over medium low heat, melt butter. Add eggs and let sit to form curds, about 30 seconds, then gently move curds around pan, let sit another 30 seconds and repeat until eggs are just cooked, about 3 to 4 minutes. Remove from heat.
- To assemble enchiladas: Grease the baking dish lightly with oil. Heap 2 or 3 large spoonfuls of the turkey sausage into the center of a tortilla. Put another 2 spoonfuls of the egg mixture on top followed by the chopped tomato and 1 tablespoon of each cheese. Roll up tightly and place in the baking dish, seam side down. Repeat with remaining tortillas. Pour Red Sauce down the middle over tortillas and sprinkle with remaining cheese. Bake, until cheese is golden and bubbly, about 20 minutes. Serve with dollop of sour cream and Sunny's Refried Beans on the side.
- In a saucepan, heat oil over medium heat. Add garlic, jalapeno, onion and Sazon. Saute until they start to soften, about 3 minutes. Add 1 can of pinto beans including the liquid in the can. Simmer until beans heat through and soften, another 4 to 5 minutes. Using a fork or potato masher, mash the beans. Drain the second can of pinto beans and add those to the pot. Stir mixture together and cook until beans warm through. Stir in lime juice and season, to taste, with salt and pepper. Serve with Breakfast Enchiladas.
CREAMY SAUSAGE ENCHILADAS
Enchiladas that are velvety good. These can be made ahead and refrigerated until ready to bake. I garnish with fresh sliced jalepenos and diced tomatoes.
Provided by Vicki in CT
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In skillet crumble and cook sausage with onions until done. Drain.
- In a bowl combine hot cooked sausage and onions with cream cheese and Rotel tomatoes. Mix until creamy.
- Spread a thin layer of beans on each tortilla. Top with 1/4 cup of meat mixture. Top with a pinch of cheese. Roll up and place seam side down in a greased casserole.
- Top all enchiladas with remaining cheese.
- Bake at 350 degrees for 20 minutes, or longer if chilled from preparing ahead of time.
Nutrition Facts : Calories 898.5, Fat 61.5, SaturatedFat 30.9, Cholesterol 150.3, Sodium 1752.6, Carbohydrate 49.3, Fiber 5.1, Sugar 2.4, Protein 37.1
SUNRISE SAUSAGE FRITTATA
If you think of a frittata as something that can only be served at brunchtime or on weekends, think again. This easy frittata recipe with Jimmy Dean Premium Pork Sausage, cheese, and veggies will brighten up any morning of the week.
Provided by JimmyDean
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a cast iron skillet or 8-inch cake pan with oil and set aside. In a bowl, beat eggs and milk together until they are an even consistency. Add cheese, salt, pepper, and garlic powder, and mix.
- In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain.
- Place sausage, arugula, and tomatoes in the sprayed pan and spread into an even layer. Pour the egg mixture over the vegetables and sausage. Put the pan into the oven and cook for about 20 minutes, until the center is set.
- Carefully remove the frittata from the oven and let cool for 10 minutes before slicing.
MAKE-AHEAD SAUSAGE AND EGG BRUNCH ENCHILADAS
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
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.
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