Scrambled Egg and Sausage Stacked Enchiladas
Description
Hungry for enchiladas but it is time for breakfast? Make these scrambled eggs and sausage enchiladas to satisfy those cravings.
Ingredients
1 lb. breakfast sausage, spicy, hot or regular
1 medium sized yellow onion, sliced into very thin strips
1 green or red bell pepper, sliced into 1 inch matchsticks
10 eggs
kosher salt, to taste
freshly ground black pepper, to taste
6 small white corn or flour tortillas, each cut into 6 small triangles
6-8 oz. Monterrey Jack cheese, about 2 c. shredded
3 c. enchilada sauce, your choice
red or green chile
Directions
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In a large skillet, over medium-high heat, cook and crumble sausage; remove from the skillet; set aside in a separate bowl.
Drain all about 1-2 teaspoons of oil. Add onions to the hot skillet; saute about 10 minutes, stirring frequently until they begin to turn brown. Season with salt and pepper. If you have the time, cook an additional 10 minutes so they will begin to caramelize and have a slight sweetness. Add the bell peppers to the onions and cook, stirring frequently, until they begin to soften, about 3 minutes.
While the vegetables are finishing, preheat the oven to 350 degrees.
Lightly scramble the eggs; set aside. Remove the vegetables from the skillet; set aside in a small bowl. Reduce heat to medium or medium-low; add 1-2 teaspoons of butter to the skillet. Allow butter to melt; add the eggs. Gently stir the eggs only a few times as they slowly cook just a few minutes. Season with salt and pepper. When eggs begin to hold together and still look wet, remove from the heat.
Pour about 1/2 cup enchilada sauce into the bottom of a 9x13 baking dish. Place a layer of tortilla triangles on top of the sauce. Layer half of the sausage on the tortillas, then half of the eggs over the sausage and top with the onions and peppers.
Sprinkle with a little less than half of the cheese and top with a layer of tortillas. Pour 1 cup enchilada sauce over tortillas and then repeat the sausage and egg layers.
Top with the last layer of tortillas. Pour the remaining green chile sauce over the top and sprinkle the remaining cheese over the sauce.
Bake 20-25 minutes, until sauce and cheese are bubbling. Let rest 5-10 minutes before serving.
Serves 8-10