Breakfast Enchiladas Recipe

Breakfast Enchiladas Recipe photo by Taste of Home

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Draped in gooey cheese and a savory sauce, these enchiladas are a popular option at any holiday brunch. Chorizo gives the hearty filling a Southwestern kick. —Tahnia Fox, Trenton, Michigan

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Breakfast Enchiladas Recipe

Prep: 25 min. Bake: 25 min.

Yield: 8 Servings

25 25 50

Ingredients

1/2 pound uncooked chorizo or spicy pork sausage
1 small onion, finely chopped
1/2 medium green pepper, finely chopped
2 teaspoons butter
6 eggs, beaten
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded pepper Jack cheese, divided
2 cans (10 ounces each) enchilada sauce, divided
8 flour tortillas (8 inches), room temperature
1 green onion, finely chopped

Directions

Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain.
In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup of each cheese.
Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons enchilada sauce over each tortilla; place 2 tablespoons egg mixture down the center. Roll up and place seam side down in prepared dish.
Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses.
Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with green onion. Yield: 8 servings.

Nutritional Facts 1 enchilada equals 409 calories, 23 g fat (9 g saturated fat), 209 mg cholesterol, 1,177 mg sodium, 32 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Breakfast Enchiladas in Country Woman Christmas Annual 2011, p28

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio