ENCHILADA BREAKFAST CASSEROLE RECIPES

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Lay out tortillas. Place 2 TBS of cooked sausage in center of tortilla in a line. Sprinkle with shredded cheese. Roll tortilla up over the sausage to the other end.
• Place rolled tortillas in a greased 9 x 13 baking dish seam side down. Roll the rest of tortillas with sausage and cheese. This recipe generally makes 8 enchiladas in one 9 x 13 baking dish. (You can certainly double this recipe and use 2 baking dishes.)
• In a medium bowl whisk together eggs, half & half, salt, pepper, and garlic powder. Pour all over the enchiladas in the baking dish.
• Sprinkle the tops of the enchiladas with shredded cheese. Sprinkle diced green & red bell peppers and the green onions. Sprinkle with just a little bit more cheese. (Try not to cover up the peppers as they give a christmasy look to the casserole.
• Cover with foil tightly. Place in 350 degree preheated oven for 40-45 minutes. Remove foil and place back in oven for an additional 10 minutes to finish cooking eggs and browning cheese. (Eggs should be set and not loose. If they are still a little loose, bake a few more minutes until set.)
• Remove from oven, and allow to rest for a few minutes. Enjoy.