Breakfast Enchilada Casserole
Description
This is a wonderful, savory dish whether you serve it for breakfast or breakfast for dinner. It's made with layers of scrambled eggs, breakfast sausage, bell peppers, onion and cheese in a yummy enchilada sauce. It's the perfect company breakfast.
Ingredients
1 lb. breakfast sausage
1 medium size yellow onion, or about 1 c. chopped, small
1 green or red bell pepper, or about 1 c. chopped, small
10 eggs
1 t. kosher salt
1/2 t. freshly ground black pepper
6 small white corn or flour tortillas, cut into wedges
6-8 oz. Monterrey Jack cheese, or about 4 c., shredded
3 c. enchilada sauce, red or green chile
Directions
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In a large skillet over medium-high heat, cook and crumble sausage; remove from skillet; set aside in a bowl. Discard all but 1-2 t. of grease.
Add onions to the hot skillet; saute for at least 10 minutes, stirring frequently until beginning to turn brown, seasoning with salt and pepper while cooking. Add bell peppers; cook, stirring frequently, until beginning to soften, about 3 minutes.
While vegetables are finishing in the skillet, preheat oven to 350 degrees.
Lightly scramble eggs; set aside. Remove vegetables from skillet; set aside in a small bowl.
Reduce heat to medium or medium-low; add 1-2 t. butter to the skillet; allow butter to melt; add eggs, gently stirring eggs only a few times as they slowly cook. This will take just a few minutes. Season with salt and pepper. When eggs begin to hold together and they still look wet, remove skillet from the heat.
Pour about 1/2 c. of the enchilada sauce into the bottom of a 9 x 13 casserole dish; place a single layer of tortilla wedges on top of the sauce; layer half of the sausage on the tortillas; place half of the eggs over the sausage; top with onions and peppers; sprinkle on a little less than 1/2 of the cheese; top with a layer of tortillas.
Pour 1 c. enchilada sauce over tortillas; repeat with the sausage and egg layers; top with the last layer of tortillas; pour the remaining green chile sauce over the top; sprinkle the rest of the cheese over the sauce.
Bake for 20-25 minutes, until the sauce and cheese are bubbling. Let rest for 5-10 minutes.
Serve.
8-10 servings.
Freezer Directions:
Before baking the assembled casserole, cover dish tightly and freeze. Let the enchiladas thaw in the refrigerator for 1-2 days before needed, then bake the dish per directions.