Breakfast Enchiladas

Name: Breakfast Enchiladas
Total time: 2100 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 ☆ENCHILADA FILLING☆; 2 lb hot ground pork sausage (1 1/2 lbs. for filling, 1/2 lb. used as topping; set aside); 2 tbsp butter or margarine; 6 green onions, thinly sliced (4 chopped additionally for topping; put aside); 2 tbsp chopped fresh cilantro (1 tablespoon additionally for topping; put aside); 14 large eggs, beaten; 1/2 tsp salt; 1/2 tsp black pepper; 8 (8-inch) flour tortillas; 1 ☆CHEESE SAUCE☆; 1/3 cup butter; 1/3 cup all-purpose flour; 3 cup milk; 2 cup shredded cheddar cheese; 1 (4.5-oz.) can chopped green chiles, undrained; 1/2 tsp salt; 1 ☆TOPPINGS☆; 1 cup pepper jack cheese; 1/2 pd crumbled cooked sausage, 1 package halved grape tomatoes, 4 sliced green onions, 1 tablespoon chopped fresh cilantro (top enchiladas after baked)

angela.walston @cook_3068921

This recipe was worth the prep! I'm a sucker for a good Enchilada. And these Breakfast Enchiladas do not disappoint!

angela.walston @cook_3068921

This recipe was worth the prep! I'm a sucker for a good Enchilada. And these Breakfast Enchiladas do not disappoint!

Saved

Ingredients

35 mins

8 servings

1☆ENCHILADA FILLING☆
2 lbhot ground pork sausage (1 1/2 lbs. for filling, 1/2 lb. used as topping; set aside)
2 tbspbutter or margarine
6green onions, thinly sliced (4 chopped additionally for topping; put aside)
2 tbspchopped fresh cilantro (1 tablespoon additionally for topping; put aside)
14 largeeggs, beaten
1/2 tspsalt
1/2 tspblack pepper
8(8-inch) flour tortillas
1☆CHEESE SAUCE☆
1/3 cupbutter
1/3 cupall-purpose flour
3 cupmilk
2 cupshredded cheddar cheese
1(4.5-oz.) can chopped green chiles, undrained
1/2 tspsalt
1☆TOPPINGS☆
1 cuppepper jack cheese
1/2pd crumbled cooked sausage, 1 package halved grape tomatoes, 4 sliced green onions, 1 tablespoon chopped fresh cilantro (top enchiladas after baked)

Saved

Steps

35 mins

1

Preheat oven to 350°. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles are cooked through. Remove from pan; drain well. Set aside.
2

PREPARE☆CHEESE SAUCE☆
3

Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients. Set aside.
4

☆ENCHILADA FILLING☆
5

Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and saute 1 minute. Add eggs, salt, pepper, and 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 Cheese Sauce and sausage.
6

Spoon about 1/2 cup egg mixture along the bottom of each tortilla; roll up tightly. Place, seam side down, in a lightly greased 13-× 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with pepper Jack cheese.
7

Bake at 350° for 25-30 minutes or until sauce is bubbly. When enchiladas are done; sprinkle down the center in this order; 1/2 pd crumbled sausage, halved grape tomatoes, green onions and fresh cilantro.