BREAKFAST ENCHILADAS WITH RED SAUCE RECIPES

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BREAKFAST ENCHILADAS WITH RED SAUCE RECIPE | PETE AND ...



Breakfast Enchiladas with Red Sauce Recipe | Pete and ... image

When that plate of scrambled eggs and toast just isn't doing it for you, turn your attention to these enchiladas; they'll make you fall in love with breakfast all over again Each one is filled with scrambled eggs, sautéed peppers and onion, and your favorite breakfast sausage, then topped with Monterey Jack cheese and red enchilada sauce Sound too complicated for a weekday morning? Think again, because these enchiladas are freezer-friendly and can be reheated in minutes

Provided by Isabel Eats

Prep Time 00:10:00

Cook Time 00:30:00

Yield 4 servings (8 enchiladas)

Number Of Ingredients 11

1 tablespoon olive oil
1 green bell pepper, diced
1/2 medium yellow onion, diced
1 pound breakfast sausage
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
8 flour tortillas
6 large Pete and Gerry’s Organic Eggs, beaten
1 1/2 cups red enchilada sauce, homemade or store-bought
1 cup Monterey Jack cheese, shredded
Optional garnishes: crumbled cotija cheese or queso fresco, chopped cilantro, diced red onions

Steps:

  • Preheat oven to 375F. Meanwhile, heat a large nonstick skillet over medium-high heat. Add olive oil, peppers, and onions. Saute for 5 minutes, until peppers soften and onions start to become translucent.
  • Add breakfast sausage, chili powder, and ground cumin to skillet. Sauté, crumbling sausage into small pieces with a spatula, for about 6-8 minutes, or until sausage is browned and cooked through.
  • Pour beaten eggs into skillet and cook for 1-2 minutes, until just set and lightly scrambled. The mixture should still be slightly wet. Remove skillet from heat and set aside.
  • Spread 1/4 cup enchilada sauce into the bottom of a 9" x 13" baking dish. Assemble enchiladas by filling each tortilla with the sausage and egg mixture. Roll and place enchiladas seam side down in prepared baking dish.
  • Pour remaining enchilada sauce over enchiladas, the top with shredded cheese. Bake 15 minutes, uncovered, until cheese has melted. Garnish with any combination of cotija cheese, queso fresco, cilantro, and red onion if desired. Serve immediately.
  • If making ahead and freezing for a future meal, let enchiladas cool completely in the fridge. Once cooled, transfer to a freezer safe container or bag and place in freezer. Alternatively, wrap individual enchiladas in aluminum foil and freeze.

BREAKFAST ENCHILADAS WITH RED SAUCE RECIPE | SUNNY ...



Breakfast Enchiladas with Red Sauce Recipe | Sunny ... image

Provided by Sunny Anderson : Cooking Channel

Categories     main-dish

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 37

2 tablespoons vegetable oil
1/2 cup diced onion
Salt
2 cloves garlic, crushed
1 teaspoon ground cumin
2 tablespoons tomato paste
10 Roma tomatoes, seeded and chopped (about 3 cups)
1 cup chicken broth
1 pound ground turkey
1 clove garlic, minced
1 jalapeno, seeded and minced
3 tablespoons light brown sugar
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons vegetable oil
3 Roma tomatoes, seeded and chopped
1/4 cup freshly chopped cilantro leaves
8 eggs
2 tablespoons milk
2 tablespoons butter
8 (8-inch) flour tortillas, warmed
3/4 cup shredded Cheddar
3/4 cup shredded Monterey jack
1 cup sour cream
Sunny's Refried Beans, recipe follows
1 tablespoon vegetable oil
1 garlic clove, minced
1 jalapeno, minced
1/4 cup diced onions
1 packet Sazon seasoning (about 1 1/4 teaspoons)
2 (15.5-ounce) cans pinto beans
1 lime, juiced
Salt and freshly ground black pepper

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.

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