BREAKFAST Breakfast Enchiladas

Bahan-bahan

• 16 oz. Mild Sausage

• 1 med Onion

• 1 tsp Garlic

• 1/2 tsp Red Pepper Flakes

• 2 cups Southern Style Hash Browns (with onions and peppers)

• 1 cup Cottage Cheese

• 8 large Eggs

• 3/4 cup Heavy Cream

• 10 oz Green Enchilada Sauce

• 1 tsp Salt

• 1 tsp Pepper

• 6-8 Flour Tortillas

• 2 cups Shredded Monterey Jack Cheese

• 1/2 cup Crumbled Bacon

Petunjuk

1. In a pan over medium to high heat add your sausage, diced onion, minced garlic, and red pepper flakes. Allow sausage to cook a little, when about halfway done southern-style hash browns to the pan.

2. Cook the sausage until fully browned. Remove the pan from the heat and gently fold in the cottage cheese to your hash brown and sausage mixture.

3. In a separate bowl, whisk together the eggs, heavy cream, salt, pepper, and half of the can of enchilada sauce. Set aside the remaining enchilada sauce.

4. Fill tortillas with the sausage mixture and a small amount of shredded cheese. Roll and place each filled tortilla seam-side down in a greased 9x13-inch baking dish.

5. Pour the egg mixture evenly over the enchiladas. Spoon any remaining meat mixture on top of the dish.

6. When ready to bake, pre-heat the oven to 350 F. Top the baking dish with any remaining enchilada sauce. Sprinkle with remaining shredded cheese and bacon bits

7. Place dish in the oven and allow to bake uncovered for 45-50 minutes or until the eggs are set and edges of enchiladas are golden.

8. Remove pan from the oven and serve enchiladas warm with toppings like sour cream, avocado and salsa. Enjoy!