Sometimes, I don't want pancakes for breakfast. Or a slice of quiche. Or even an omelet. I want something spicy, yet comforting. I want breakfast enchiladas. And who can blame me when they see a plate like this:
Easy to assemble and even the kind of thing you can put together early and bake later, breakfast enchiladas are a crowd pleaser. If your crowd is larger than the yield for this recipe, simply multiple it — it is great for that. Then put everything together and when the time comes, you'll have a dish that looks like this coming out of your oven:
Whether you serve these as part of an elaborate brunch buffet or make them the star of the show, they are something to be savored and enjoyed with all of the condiments you'd normally enjoy with enchiladas as well as breakfast favorites like fresh fruit, toast, coffee, and orange juice. Good morning!
- 8 oz. ground breakfast sausage
- 4 eggs
- 1/2 of a 4-oz. can green chiles (save rest for another use or as a condiment)
- Salt & pepper, to taste
- 1 c. green enchilada sauce
- Flour tortillas
- 1 c. shredded cheese
Preheat the oven to 350° F.
In a skillet over medium-high heat, cook the sausage until fully cooked and a little crisp. Drain off any grease. Reduce the heat to medium-low, crack the eggs into the skillet, and scramble until soft set. Stir in the green chiles. Season with the salt and pepper to taste.
Pour a few spoonfuls of the enchilada sauce into the bottom of a 9-inch square baking dish and tilt the dish to evenly cover it with the sauce. Spoon about 1/4-cup of the sausage and egg mixture into each of the flour tortillas, roll them up, and place them (seam down) in the prepared baking dish. Repeat until you've used all the filling. Top the dish with the remaining enchilada sauce and sprinkle with the shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Yields: 3-4 servings
- Preparation Time: 40 minutes