Breakfast Enchiladas

Breakfast Enchiladas

You are going to love these breakfast enchiladas! This is the best breakfast casserole I’ve ever made and I am so excited to share it with you.

Ingredients

• 1 lb bulk breakfast sausage
• 1 medium red pepper, chopped
• 1 small onion, chopped
• ½ cups Chopped Green Onions
• 2-½ cups Shredded Cheddar Cheese, Divided
• 10 whole Flour Tortillas
• 2 cups Half-and-half
• 6 whole Eggs
• 1 Tablespoon Flour
• Salsa and Sour Cream, To Serve

Instructions

1. In a large pan, cook the sausage, peppers and onions together until the sausage is done. Let cool slightly. Stir together sausage mixture, green onions and 2 cups of cheese in a large bowl.
2. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish.
3. Repeat until all the tortillas are squeezed into the pan.
4. Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.
5. In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set.
6. Sprinkle remaining 1/2 cup of cheese over enchiladas and bake, uncovered for 10 more minutes, or until the cheese is melted.
7. Serve with salsa and sour cream.

Watermelon Salad with Feta and Mint Recipe

Watermelon Salad with Feta and Mint Recipe

Serves: 6-8

The amounts given here are truly just guidelines. Feel free to stretch or diminish depending on your taste and the ingredients you are working with.

To experiment further, try adding a handful of pitted kalamata olives to the salad!

Ingredients

• 1/2 cup chopped red onion
• 1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
• A quarter of a medium sized watermelon, rind removed, black seeds removed (if there are any), chopped into 1-inch cube-ish pieces, about 8 cups
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, thinly sliced
• 1/2 cup fresh parsley leaves, chopped

Instructions

1. Soak the chopped red onion in the lime juice while you are prepping the other ingredients, about 10-15 minutes.
2. Gently combine all ingredients into a large serving bowl.
3. Serve immediately. Salad will get soggy if kept overnight.