breakfast enchiladas.

Nothing makes me happier than eating a big plate of enchiladas.

breakfastenchiladas1.jpg

Unless I’m eating it for breakfast.

These enchiladas are absolutely perfect.  I really don’t know what I like better – the fact that they are stuffed full with sausage, eggs, and cheese or the creamy cheese sauce that’s poured over top right before baking.  The cheese sauce that’s so delicious I practically want to drink it with a straw.  Yup.  That good.

This recipe is perfect to have in your arsenal as options for Christmas morning.  Just like this holiday breakfast wreath I made last year.

The thing is, I absolutely love enchiladas.  I probably make a different version once a week for dinner.  And I absolutely love breakfast.  As you can probably tell by the many breakfast options I share on this blog.  So, I figured what would be better than to combine the two?

And I’ll tell you, my idea didn’t disappoint.

So, on the fourth day of Christmas, I’m sharing with you: breakfast enchiladas.

These are a great alternative for those of you who aren’t particularly into sweet breakfasts and want something other than the chocolate chip pumpkin baked oatmeal I shared a couple days ago.  Or if you have a lot of people to entertain on the morning of, just make them both!  We don’t discriminate over here.

You can even prep these the night before to make the morning easier on you, and then on Christmas morning pop them in the oven until they are cooked through.  So. Stinking. Simple.

breakfastenchiladas3

Breakfast Enchiladas

serves 8

  • 1 lb. ground pork sausage
  • 1 tsp. minced garlic
  • 8 eggs
  • 2 tbsp. milk
  • salt and pepper
  • 1 c. shredded cheddar cheese
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 2 c. milk
  • 1/2 c. salsa verde
  • 1/2 c. shredded cheddar cheese
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 8 fajita-sized tortillas (I used whole wheat)
  • optional toppings: shredded cheddar cheese, cooked and crumbled bacon, grape tomatoes, avocado, salsa verde, sliced green onions, and sour cream

Preheat your oven to 350 degrees F. and spray a 9×13 baking dish with non-stick cooking spray.  Set aside.

In a skillet over medium heat, cook your ground pork sausage until browned.  Add the minced garlic and continue cooking for a minute longer, or until fragrant.

While your sausage is browning, whisk the eggs, milk, salt, and pepper into a medium bowl. Set aside.

In a medium sauce pan, add the butter and cook until melted.  Add in the flour and whisk together until a paste is made.  Cook for 1-2 minutes longer.  Slowly pour in your two cups of milk and whisk until the mixture begins to thicken, but make sure you do not burn the milk.  Once the roux has thickened, add in the salsa verde, the cheese, the cumin, chili powder, and garlic powder and mix together until the cheese has melted.  Set aside.

When the sausage has finished cooking, remove the meat from your skillet and place on a paper towel lined plate.  Without cleaning the grease out of your skillet pour the whisked eggs in and cook until they are soft scrambled.  You don’t want to cook them any more than this, because you do not want them to overly cook when baking.

To assemble, scoop about a quarter cup of both the sausage and scrambled eggs into a tortilla.  Top with 2 tbsp. of cheese and roll the tortilla, placing the seem side down in the baking dish.  Repeat with the remaining 7 tortillas.

Pour the cheese sauce over top of the enchiladas, and bake for 20-25 minutes or until thoroughly cooked.  Serve with the optional toppings.

 

 

Breakfast for dinner, anyone?

 

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