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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Breakfast Enchilada Recipe

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This recipe for Breakfast Enchilada is from South Pointe Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. sausage, cooked and broken
2 cups potato, cooked and diced
1 lb. bacon, fried and broken
1 large onion, diced and sautéed
2 tablespoons garlic, minced
2 dozen eggs, scrambled
1 lb. Monterrey Jack cheese
24 oz. can of green enchilada sauce
16 oz. sour cream
16 flour tortillas (heated)
Directions:
Directions:
Combine all the sausage, bacon & onions. Scramble eggs (with pepper, to taste). Set aside. Combine the enchilada sauce and the sour cream, set aside. Fill the flour tortillas with the egg mixture. Place in a greased 10x13 baking pan. Smother with the sauce and cover with cheese. Bake for 30 minutes or until the cheese is melted at 350º. Serves 16.

 

 

 

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