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Breakfast Enchiladas
8 servings
portions15 minutes
temps actif1 hour 15 minutes
temps totalIngrédients
1 pound breakfast sausage (pork or turkey)
1/4 cup salsa
1-2 cups potatoes o'brien with onions and peppers (I like Ore-Ida)
8 (8-inch) flour tortillas
6 large eggs
1 1/4 cup half-and-half
1 Tablespoon all-purpose flour
1/2 teaspoon Kosher salt (, plus more to taste)
1 1/2 cups shredded cheddar cheese (, divided)
1/2 cup shredded Monterey or pepper jack cheese (, divided)
Instructions
Spray
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.
Cook
In a large frying pan, brown the sausage over medium-high heat. Drain fat. Transfer to a medium bowl and stir in salsa, 3/4 cup cheddar cheese, and 1/4 cup Monterey jack.
Stir
Add potatoes to frying pan and stir until heated through. Transfer to bowl with sausage and stir until combined.
Roll
In the center of 1 tortilla, spoon 1/8 of the mixture. Roll up and place the seam side down in the baking dish. Repeat with remaining ingredients.
Sprinkle
In a separate large bowl, beat the eggs, half-and-half, flour, and salt. Pour over the tortillas. Sprinkle the remaining 3/4 cup cheddar cheese and 1/4 cup Monterey jack over the top.
Bake
Cover with foil and bake for 35 minutes. Remove foil and bake 10 minutes more, or until set and cheese is melted.
Top with desired toppings. Serve immediately.
Nutrition
Taille de Portion
1 enchilada
Calories
417 kcal
Lipides Totaux
32 g
Lipides Saturés
14 g
Lipides Insaturés
15 g
Acides Gras Trans
0.1 g
Cholestérol
221 mg
Sodium
825 mg
Glucides Totaux
9 g
Fibres Diététiques
1 g
Sucres Totaux
2 g
Protéines
22 g
8 servings
portions15 minutes
temps actif1 hour 15 minutes
temps total