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Breakfast Enchiladas Recipe

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This recipe for Breakfast Enchiladas, by , is from A Taste of the Past, Present & Future, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Derek Gunter
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb pork sausage
1 can country-style cream gravy
12 eggs, beaten
2 cups cooked hashbrown potatoes
10 (8 inch) tortillas
2 cups cheddar cheese, divided

Directions:
Directions:
Brown sausage in a fry pan; when cooked, remove half of the sausage and set aside. To the other half of the sausage with drippings, add the country-style cream gravy and heat to a simmer (if the gravy is thick, add a little milk). In a medium-sized skillet add beaten eggs, remaining sausage and hashbrowns, and cook until eggs are done. To assemble the enchiladas, spread a tablespoon of gravy in each tortilla, and spoon approximately 1/3 cup of egg mixture in each tortillas; then top with about 1 tablespoon of grated cheese. Roll each tortilla up, and place seem side down in a greased 9x13 inch baking dish. Pour remaining gravy evenly over the top of the enchiladas and sprinkle with remaining grated cheese.

Bake uncovered in 325 oven for 20-25 minutes, until gravy is bubbly.

 

 

 

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