Breakfast Enchilada Casserole
Description
Enjoy these enchiladas for breakfast, or anytime for that matter. It's easy to make as a casserole and just as yummy with sausage, eggs, bacon, green chili sauce and Cheddar Jack cheese.
Ingredients
9 eggs, beaten
1/2 c. milk
1/2 t. salt
1 c. salsa
15 oz. can green chile enchilada sauce
1/2 c. sour cream
12-16 corn tortillas (or flour tortillas)
24 tater tots, baked
8 oz. sausage, cooked, drained, and crumbled
6 slices bacon cooked, drained, and crumbled (1-2 T. reserved for topping)
2 1/2 c. shredded Cheddar Jack cheese
1 T. fresh chives, sliced, for garnish
Directions
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In a bowl, whisk together eggs, milk and salt.
Cook in a buttered skillet on medium heat, stirring often, until eggs are cooked through, but not browned. Stir in salsa. Set aside.
Stir together green chile enchilada sauce and sour cream. Set aside.
Pour a thin layer of the enchilada/sour cream sauce in a 9x13 or 7x11 inch baking dish. Layer with tortillas, breaking to fit to form a single layer.
Spoon a third of the egg mixture over the tortillas, then a third of the bacon, sausage, and tater tots, a third of the cheese and a third of the remaining enchilada sauce.
Repeat with 2 more layers, finishing with a layer of tortillas, then sauce, then cheese. Top with reserved crumbled bacon.
Cover baking dish with non-stick aluminum foil. If you don't have non-stick foil, place several toothpicks into the casserole to keep the foil from touching the cheese.
The casserole can be kept in the refrigerator for up to 2 days or frozen for up to 1 month before baking.
When ready to bake, preheat the oven to 350 degrees F.
Bake, covered, for about 40 minutes. Remove foil; bake 10 more minutes, or until cheese is completely melted.
Allow to cool a bit.
Serve.
8 servings.