Hubs and I hosted Christmas brunch for my side of the family a couple weeks ago and I decided to try this new breakfast enchilada recipe out. What drew me to this recipe was the fact that I could pre-make it the night before and just pop it in the oven in the morning. Trust me, I felt pretty nervous about serving my family a new recipe without trying it out first! But I went with it and it turned out well! It’s not a recipe that I’d make very often but it’s a nice recipe to have if you’re hosting a breakfast/brunch party for 6-8 people.
Breakfast Enchiladas Recipe
Serving size: 6-8
Prep time: 1-1.5 hours
Cook time: 30 minutes
- 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 (recipe below)
- 8 (8-inch) flour tortillas
- 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños (I could only find Mexican cheese)
- Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro, avocados
- Side: salsa for those who wanted 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. **I made the cheese sauce right after cooking the sausage. Recipe below**
- 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. This is where I taste tested the filling and I found it quite salty! But don’t worry, once it’s all made, it wasn’t salty at all! Whew! I worried all night for nothing, haha.
- 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.
- Leave it covered in the refrigerator overnight.
- In the morning bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.
Cheese Sauce Recipe
I made this right after cooking the sausage. It’s best to make this before cooking the eggs.
- 1/3 cup butter
- 1/3 cup flour
- 3 cups milk
- 2 cups (8 ounces) shredded Cheddar cheese
- 1 (4.5-ounce) can chopped green chiles, undrained
- 3/4 teaspoon salt
- Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.
So here’s our Christmas menu! We had breakfast enchiladas, herb potatoes, fruit and mimosas. I made the herb potatoes in the morning while the enchiladas were in the over so the timing worked out well! Here’s the original recipe that I found for the breakfast enchiladas.
Do you still remember what you had for Christmas? Does your family have a traditional meal that you have every year? Let me know in the comments below!
Wishing you a fantastic Thursday!
Here are some other posts I think you may like:
Dont use Facebook? Its okay, share your ideas here!