We had these for supper the other night, but they’d make a great breakfast!
How easy is this? Mr. Big Food assembled this dish before he left for work and pulled it out of the fridge when he arrived back home. Supper’s ready! BREAKFAST ENCHILADAS Serves 8-10
¾ lb cooked hot pork sausage, drained ½ C green onions, sliced fine, white and pale green parts only 10 8 inch flour tortillas 8 oz shredded cheese (any variety for Mexican cooking) 6 large eggs 2 C half and half ½ tsp salt ¼ tsp cayenne pepper
Soften each tortilla by heating in microwave for 15-20 seconds. Sprinkle sausage and chopped green onions down center of each. Top with shredded cheese and roll up, placing in lightly greased 13×9 inch baking dish. Whisk together remaining ingredients and pour mixture evenly over rolled tortilla. Cover and chill at least 8 hours. Remove from refrigerator and let stand 30 minutes before baking. Preheat oven to 350o.Bake covered for 20 minutes. Uncover and bake 25 to 30 minutes longer or until set. Sprinkle with remaining cheese and bake 5 minutes longer or until cheese melts. Let stand 10 minutes before serving.