Associate Food Editor Mary Allen Perry likes the make-ahead ease of this breakfast casserole recipe. Prepare the recipe, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes; bake as directed. Tip: Make the Cheese Sauce before scrambling the eggs so the sauce will be ready to add at the proper time.
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños
Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro
How to Make It
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 1/2 cups Cheese Sauce and sausage.
Spoon about 1/3 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° for 30 minutes or until sauce is bubbly. Serve with desired toppings.
Prepare half the cheese sauce recipe if you prefer a lighter breakfast.
I make this a couple of times a year at the holidays or for work. This is the best tasting breakfast casserole I have ever eaten. It is time consuming in some respects but it is well worth the time for the product. This is one of the only recipes I have not and will not modified in some way. It is perfect as is. You won't regret making it.
I prepared this recipe for my first-time in-laws for Christmas breakfast the only change being the addition of fresh hot peppers and pre-cooked ham to save time; as far as I'm concerned, it's a no-fail hit! Calories don't count on Christmas after all ;) The sauce is divine!
I made this for New Years Day breakfast and it was a huge hit. It fed 6 adults and 1 delighted kid with one enchilada leftover -- I ate that one the next day and it might have been even better. I replaced the sausage with 1 lb of canned black beans (drained & rinsed) and it was awesome. I made it the night before (including pouring the sauce over & sprinkling the cheese) so I didn't have to do anything in the morning but throw it in the oven, which worked perfectly. The flour tortillas did not go soggy or fall apart. I agree with other reviews that 1/2 an enchilada is a reasonable serving for a moderate eater. I served it with salsa, avocado slices, sour cream and hot sauce -- all on the side so folks could top their own. I'm making it again tonight to take on a girls' weekend so I can serve a hot breakfast without cooking. Highly recommend!
This is definitely a once-in-a-while-when-calories-do-not-count meals. It is amazing and very fattening! I followed the recipe almost exaclty, but my DH used some of the eggs prior to me cooking this, so I had to sub 6 eggs with egg beaters. It still turned out great. I also stuffed in 3 or 4 more enchiladas in the pan because I think I understuffed some of them. They are akin to McDonald's breakfast burritos-- but 50x's better and fresher. I love the chiles added to the cheese sauce. I would make again for a holiday breakfast since it is decadent and does feed a crowd. I served it with the recommended halved grape tomatoes, cilantro, and sliced green onions. Next time I would maybe opt for lower fat everything-- cheese, sausage, use egg beaters, etc.-- so I can make it more often!
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