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Breakfast Enchiladas

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Prep time 20 mins
Cook time 10 mins
Bake time 30 mins
Yield

Makes 6 to 8 servings

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.

Ingredients

  • 1 (1-pound) package hot ground pork sausage
  • 2 tablespoons butter or margarine
  • 4 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 14 large eggs, beaten
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Cheese Sauce (see page 84)
  • 8 (8-inch) flour tortillas
  • 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños
  • Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.

Cook's Notes

Prepare half the cheese sauce recipe if you prefer a lighter breakfast.