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BREAKFAST ENCHILADA CASSEROLE Recipe

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This recipe for BREAKFAST ENCHILADA CASSEROLE is from The MSSDAR Brunch to Punch Bunch, 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:  
ENCHILADA INGREDIENTS:
1-lb pkg hot or mild ground pork sausage (I use mild)
2 T butter or margarine
4 green onions, thinly sliced
2 T chopped yellow onion
2 T chopped fresh cilantro
14 large eggs, beaten
3/4 tsp salt
1/2 tsp pepper
Cheese Sauce (see below)
8 to 14 (8-inch) flour tortillas
1 c (4 oz) shredded Monterey Jack cheese with jalapeños
Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro

CHEESE SAUCE INGREDIENTS:
1/3 c butter
1/3 c all-purpose flour
3 c milk
2 c (8 oz) shredded cheddar cheese
4.5-oz can chopped green chiles

Directions:
Directions:
NOTE: Make the cheese sauce first so it will be ready before cooking the eggs. Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly for 5 minutes or until thickened. Remove from heat; whisk in remaining ingredients. Yields about 4 cups.

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.

Melt butter in a large nonstick skillet over medium heat. Add onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1-1/2 cups Cheese Sauce and sausage.

Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13-by-9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese. Bake at 350°F for 30 minutes or until sauce is bubbly. After removing from oven, top with halved grape tomatoes and chopped green onions. Serve with desired toppings. I like salsa, sour cream and jalapeños available for toppings.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
About 30 minutes plus 30 minutes baking time.

 

 

 

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