Breakfast Enchiladas

• porcje: 8 servings
• czas aktywny: 15 minutes
• całkowity czas: 1 hour 15 minutes

Składniki

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)

Wskazówki

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.

Wartości Odżywcze

• Wielkość Porcji: 1 enchilada
• Kalorie: 417 kcal
• Tłuszcz Całkowity: 32 g
• Tłuszcz Nasycony: 14 g
• Tłuszcz Nienasycony: 15 g
• Tłuszcz Trans: 0.1 g
• Cholesterol: 221 mg
• Sód: 825 mg
• Węglowodany Całkowite: 9 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 2 g
• Białko: 22 g