Joy of Breakfast Enchiladas
Sep 13, 2020 by Diane D. Greene
Breakfast Enchiladas
1 lb. sausage (about 4 sausages)
1 small onion, chopped
2 c. shredded hash browns
2 c. cheddar cheese, shredded
2 T. taco seasoning
8 flour tortillas, 8 inch
6 eggs
1½ c. milk
1 T. flour
¼ c. sour cream
½. c. enchilada sauce
Toppings: green onions, cilantro, sour cream
Instructions
Grease a 13 x 9 inch pan with butter. In a frying pan brown sausage, then drain sausage and set aside keeping 1 T. fat in the pan. Add the onions to the pan and saute for 5. Stir in hash browns, taco seasoning and sausage. Remove from heat and mix in 1 cup of shredded cheese.
Fill each tortilla along the middle with 1/8 of the mixture. Roll and lay them seam sidedown in the prepared pan. In a medium bowl beat eggs, milk and flour. Pour over the tortillas in the pan and pat down. Cover and refrigerate overnight or baked immediately.
In the morning preheat oven to 350º. Whisk together the enchilada sauce and sour cream and pour down the centre length of the pan. Top with the remaining 1 cup of shredded cheese. Cover with foil and bake for 30 minutes. Remove the foil from the pan, and return to the oven for another 15 minutes. Add the Toppings of your choice.
1 lb. sausage (about 4 sausages)
1 small onion, chopped
2 c. shredded hash browns
2 c. cheddar cheese, shredded
2 T. taco seasoning
8 flour tortillas, 8 inch
6 eggs
1½ c. milk
1 T. flour
¼ c. sour cream
½. c. enchilada sauce
Toppings: green onions, cilantro, sour cream
Instructions
Grease a 13 x 9 inch pan with butter. In a frying pan brown sausage, then drain sausage and set aside keeping 1 T. fat in the pan. Add the onions to the pan and saute for 5. Stir in hash browns, taco seasoning and sausage. Remove from heat and mix in 1 cup of shredded cheese.
Fill each tortilla along the middle with 1/8 of the mixture. Roll and lay them seam sidedown in the prepared pan. In a medium bowl beat eggs, milk and flour. Pour over the tortillas in the pan and pat down. Cover and refrigerate overnight or baked immediately.
In the morning preheat oven to 350º. Whisk together the enchilada sauce and sour cream and pour down the centre length of the pan. Top with the remaining 1 cup of shredded cheese. Cover with foil and bake for 30 minutes. Remove the foil from the pan, and return to the oven for another 15 minutes. Add the Toppings of your choice.
