BREAKFAST ENCHILADA CASSEROLE RECIPE RECIPES

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MAKE-AHEAD ENCHILADA BREAKFAST CASSEROLE RECIPE ...



Make-Ahead Enchilada Breakfast Casserole Recipe ... image

Spice up your family's morning routine with an easy overnight enchilada breakfast casserole that's loaded with bold flavor. What better way to enjoy your eggs and sausage than tucked inside an enchilada egg bake? Best of all, this casserole can be assembled ahead of time in 25 minutes, so all you need to do is heat it up for a mid-morning brunch fresh out the oven.

Provided by Pillsbury Kitchens

Total Time 7 hours 20 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 10

1 lb bulk pork breakfast sausage
8 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 tablespoon butter
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch)
2 cups shredded Mexican cheese blend (8 oz)
1 can (10 oz) Old El Paso™ mild enchilada sauce
Sour cream, sliced green onions, chopped fresh cilantro leaves, if desired

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook breakfast sausage over medium-high heat 5 to 7 minutes, breaking up sausage, until no longer pink; drain. Transfer sausage to small bowl; wipe out skillet.
  • In medium bowl, beat eggs, salt and pepper; stir in green chiles. In same 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook and stir 5 to 7 minutes or until starting to thicken and cooked through.
  • To assemble enchiladas, fill tortillas evenly with cooked breakfast sausage, egg mixture and 1 1/2 cups of the cheese. Roll tightly; place seam-side down in baking dish.
  • Pour enchilada sauce over assembled enchiladas, making sure to cover all of them. Spray one side of foil with cooking spray; cover baking dish with foil, sprayed side down, and refrigerate up to 6 hours.
  • Heat oven to 350°F. Bake covered 35 minutes; remove foil, top with remaining 1/2 cup cheese, and continue baking 15 to 20 minutes or until cheese is melted and enchiladas are bubbling around edges.
  • Serve with remaining ingredients.

Nutrition Facts : Calories 420 , CarbohydrateContent 25 g, CholesterolContent 240 mg, FatContent 1 , FiberContent 0 g, ProteinContent 21 g, SaturatedFatContent 11 g, ServingSize 1 Servings, SodiumContent 1020 mg, SugarContent 3 g, TransFatContent 1 1/2 g

BREAKFAST ENCHILADAS RECIPE | SOUTHERN LIVING



Breakfast Enchiladas Recipe | Southern Living image

Breakfast has never tasted better.

Provided by Southern Living

Total Time 1 hours 0 minutes

Yield Serves 6 to 8

Number Of Ingredients 14

1 pound hot ground pork sausage
2 tablespoons butter or margarine
4 thinly sliced green onions
2 tablespoons chopped fresh cilantro
14 large eggs, beaten
¾ teaspoon salt
½ teaspoon pepper
Cheese Sauce
Vegetable cooking spray
8 (8-inch) flour tortillas
1 cup shredded Monterey Jack cheese with jalapeños
Halved grape tomatoes for garnish
Sliced green onions for garnish
Chopped fresh cilantro for garnish

Steps:

  • Cook sausage in a large nonstick 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 nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and 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 ½ cups Cheese Sauce and sausage.
  • Spoon about ? cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.
  • Bake at 350°F for 30 minutes or until sauce is bubbly. Serve with desired toppings.

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