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| 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
- 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.
- 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.
- Repeat until all the tortillas are squeezed into the pan.
- Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.
- In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set.
- Sprinkle remaining 1/2 cup of cheese over enchiladas and bake, uncovered for 10 more minutes, or until the cheese is melted.
- Serve with salsa and sour cream.
