"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Breakfast Enchiladas Recipe

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This recipe for Breakfast Enchiladas, by , is from The Tippit Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Molly Lewis
Added: Thursday, June 1, 2006


Prepare as directed, without baking and refrigate overnight. Let stand at room temperature 30 minutes and bake as directed. TIP: Prepare the Cheese Sauce before scrambling the eggs so it will be ready to add at the proper time.

1 pound Ground pork sausage
2 tbs Margarine
4 each Green onions, thinly sliced
2 tbs Chopped fresh cilantro
14 each Eggs, large, beaten
tsp Salt
tsp Pepper
8 each 8" Flour tortilles
4 oz Monterey Jack cheese with jalapenos, shredded (1 cup)
CHEESE SAUCE, (Prep: 10 min., Cook: 8 min.)
1/3 cup Margarine
1/3 cup Flour, all-purpose flour
3 cups Milk
2 cups Cheddar cheese, shredded, (8 oz.)
4 oz Chopped green chilies, undrained (1 - 4 oz. can)
tsp Salt
Halved cherry tomatoes
Sliced green onions
Chopped fresh cilentro

COOK: Sausage in a large non stick skillet over edium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels. ************************************************************************************************************* MELT: margarine in a large non-stick skillet over medium heat. Add green onions and cilantro, and saute` 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. You may leave out the sausage and substitute Saute`d onions and green Bell peppers. ******************************************************************************************************** SPOON about 1/3 cup egg mixture down the center of each tortilla; roll up. Place seam side down in a lightly greased 13" x 9" baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle with Monterey Jack cheese. ************************************************************************************************************ BAKE at 350 for 30 minutes or until sauce is bubbly. Serve with desired toppings. MAKES: 6 to 8 servings ******************************************************************************************************** CHEESE SAUCE: Melt margarine in a heavy sauce pan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in cheese and remaining ingredients. MAKES about 4 cups

Number Of Servings:
Number Of Servings:
8 Enchiladas




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