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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Breakfast Enchiladas Recipe

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This recipe for Breakfast Enchiladas is from Salad, Pasta, Soup, Oh My!, 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 pound hot ground chicken sausage
2 tablespoons butter or margarine
4 thinly sliced green onions
2 tablespoons chopped fresh cilantro
14 eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper
Cheese Sauce
8 flour tortillas
1 cup shredded Monterey Jack cheese with jalapeños
Topping Options: halved grape tomatoes, sliced green onions, chopped fresh cilantro
Directions:
Directions:
1. 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.

2. Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté for 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across the bottom of the 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.

3. 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- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.

4. Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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