Breakfast Enchiladas

Breakfast Enchiladas

Please your hungry friends with these delicious Breakfast Enchiladas brought to you by Nature's Yoke Eggs.
Cook Time 1 hr
Total Time 1 hr
Servings 10

Ingredients
  

  • 1 lb Jimmy Dean sausage, cooked and crumbled
  • 1 small onion, chopped
  • 3/4 cup green peppers, chopped
  • 3 tbsp butter
  • 3 cup shredded Monterey Jack cheese, divided
  • 1 can green chilies
  • 10 tortillas (corn or flour)
  • 6 Nature's Yoke eggs, beaten
  • 2 cup half-and-half
  • 1/2 cup milk
  • 1 tbsp flour
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/2 tsp garlic powder
  • 1/8 tsp black pepper
  • 1/4 tsp salt
  • 1/4 tsp cilantro
  • 2 dashes hot pepper sauce

Instructions
 

  • Saute onions and peppers in 3 T. butter. Combine with cooked sausage and green chilies.
  • Spoon 1/3 cup of meat mixture and 3 T. cheese onto each tortilla. Roll up.
  • Place tortillas seam side down in a greased 9x13 baking dish.
  • In a bowl, mix together eggs, cream, milk, flour, seasonings and hot pepper sauce. Pour egg mixture over tortillas. Cover and refrigerate overnight.
  • In the morning, preheat oven to 350 F. and bake, covered for 50 minutes.
  • Remove from oven, sprinkle with remaining 1 cup of cheese, and bake 10 minutes more, uncovered. Let stand 10 minutes before serving.

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