Let everyone pick their own toppings for breakfast enchiladas, like salsa, avocado, cilantro, and more.
Avoid the pain of an unplanned breakfast with our breakfast enchiladas.
Better than an everyday omelet or a bland breakfast granola, this easybreakfast casseroleis a guaranteed crowd-pleaser.
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Just roll the ingredients into tortillas, place in your baking dish, and refrigerate the night before.
Learn how to make breakfast enchiladas.
Prepare the enchiladas, without baking, and refrigerate overnight.
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Let stand at room temperature for 30 minutes, then bake as directed.
For longer storage, bake and cool completely.
Wrap tightly and freeze for up to three months.
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Thaw overnight in the refrigerator, then reheat in a preheated 350oF oven until hot throughout.
Reheat in a preheated 350oF oven until hot throughout before serving.
Remove from pan; drain well, pressing between paper towels.
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Cook eggs:
Melt butter in a large nonstick skillet over medium heat.
Add green onions and cilantro, and saute 1 minute.
Draw a spatula across bottom of pan to form large curds.
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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.
Place, seam side down, in a lightly greased 13- x- 9-inch baking dish.
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Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.
Bake enchiladas:
Bake at 350F for 30 minutes or until sauce is bubbly.
Serve with desired toppings.
Credit:Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
For a browned, cheesy finish, these enchiladas are baked uncovered.
If preferred, it’s possible for you to substitute the flour tortillas with corn tortillas.
Credit:Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Credit:Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Credit:Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
