A fun twist on a tex mex fav, these Breakfast Enchiladas are a cheesy egg wrapped AM option stuffed full of hearty sausage, caramelized onions, and sharp cheddar.
- 1 lb sausage browned or 2 cups ham, diced
- 6 green onions finely sliced
- 2 cups shredded cheddar cheese
- 8-10 8- inch flour tortillas
- 6 eggs
- 2 cups half-and-half or milk
- 1 tbsp all purpose flour
- 1/2 tsp salt
- 6 slices of bacon cooked crisp and crumbled
In a large bowl stir together the meat, green onions, and 1 c. cheese.
Place 1/3 cup of the mixture down the center of each tortilla.
Roll up and place seam-side down into a greased 9x13 baking dish. Repeat until all tortillas are filled.
In another large bowl beat eggs, half and half, flour and salt. Pour over the tortillas in the dish. You can cover the dish and place it in the fridge or bake immediately.
When ready to bake sprinkle the remaining cup of cheese over the tortillas, followed by the bacon.
Cover the baking dish with foil and bake at 350 degrees for 35 minutes. Remove foil and bake 10 more minutes, or until the eggs are set and the cheese is melted.
Calories: 418kcal | Carbohydrates: 5g | Protein: 22g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 216mg | Sodium: 755mg | Potassium: 317mg | Fiber: 1g | Sugar: 1g | Vitamin A: 810IU | Vitamin C: 2.6mg | Calcium: 297mg | Iron: 1.6mg