Bacon, Sausage and Egg Enchiladas
Description
Who says that Mexican is only for lunch and dinner? These enchiladas filled with egg, sausage and bacon make a great breakfast/brunch that is good enough for company.
Ingredients
1 lb. sausage
2 c. shredded Mexican cheese blend , divided
1 pkg. real bacon bits
8 eight-inch flour tortillas
10 oz. green or red enchilada sauce
6 eggs
1 T all-purpose flour
1/2 t. onion powder
1/2 t. ground cumin
1/2 t. salt
2 c. half and half (or milk)
sour cream, if desired
taco sauce, if desired
avocado slices, if desired
Directions
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In a skillet over medium high heat, brown sausage; drain fat.
In a large bowl, stir together sausage, 1 c. Mexican cheese and 1/2 of the bacon bits.
Pour 1/2 of the enchilada sauce over bottom of a 9x13 inch baking dish that has been sprayed with non-stick cooking spray.
Place about 1/8 of the mixture in the center of a tortilla. Roll up and place seem side down in a sprayed 9x13 baking dish. Repeat until all tortillas are filled.
In another large bowl beat eggs, flour, seasonings and salt. Mix in half-and-half. Pour over the tortillas in the pan. Cover the dish with aluminum foil; place in refrigerator or bake immediately.
When ready to bake, preheat oven to 350 degrees. Set aside the foil and sprinkle remaining 1 cup cheese over tortillas. Pour remaining enchilada sauce over the top and then sprinkle on the remaining bacon bits.
Cover with the foil; bake 35 minutes. Uncover; bake 10 minutes longer or until set and cheese has melted.
Serve with sour cream, taco sauce, or avocado slices, if desired.
Makes 8.