MAKE-AHEAD SAUSAGE AND EGG BRUNCH ENCHILADAS
Italian sausages with casings removed or bulk Italian sausage meat may be used in place of the small pork breakfast sausages --- make two pans if you are serving more than 5 people, feel free to add in other ingredients to the sausage mixture, the cheese amount may be adjusted to taste --- these are delicious!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 1h55m
Yield 10 tortillas
Number Of Ingredients 14
Steps:
- Grease a 13 x 9-inch baking dish.
- In a skillet over medium-high heat cook the sausages with onion, crumbling the meat while cooking, until completely cooked; cool completely.
- Place about 1/3 cup of the cooked sausage mixture down the center of each tortilla.
- Sprinkle the mixture with about 2 tablespoons shredded cheese (can use more).
- Roll up each tortilla and place seam-side down into the casserole dish.
- In a bowl whisk together flour with half and half cream, cayenne pepper, seasoned salt and black pepper until well combined.
- In a bowl whisk the eggs with flour, cream cayenne pepper and 1/2 teaspoon seasoned salt and black pepper.
- Add in the green bell pepper, then pour over the top of the tortillas.
- Cover with plastic wrap and refrigerate for 1 hour or up to 8 hours or overnight.
- Remove from the refrigerator 45 minutes before baking.
- When ready to bake set oven to 350 degrees F.
- Cover with foil and bake for 25 minutes, then uncover and continue to bake for another 10 minutes.
- Sprinkle about 1-1/2 cups of shredded cheese on top (can use more or less) return to oven for 2-3 minutes just to melt the cheese.
- Let stand 15 minutes before serving.
- Serve with sour cream and salsa.
CHEDDAR, BACON, AND EGG CASSEROLE
Combine Cheddar cheese, bacon, and eggs together in this overnight egg casserole that everyone will love for breakfast or brunch.
Provided by CRITE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h5m
Yield 6
Number Of Ingredients 7
Steps:
- Mix croutons, Cheddar cheese, and bacon together in a bowl; transfer to an 11x7-inch baking dish.
- Beat eggs, mustard, onion powder, and black pepper together in a bowl; pour over croutons mixture. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish.
- Bake in the preheated oven until a knife inserted near the center comes out clean, about 45 minutes. Let casserole stand for 5 minutes before serving.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 8.2 g, Cholesterol 132.5 mg, Fat 15.7 g, Fiber 0.6 g, Protein 13.8 g, SaturatedFat 8.9 g, Sodium 343.7 mg, Sugar 0.4 g
WEEKEND BACON AND EGG ENCHILADAS
Here's bacon and eggs in a tasty dish perfect for a weekend morning. They're rolled up in enchiladas with spinach and cheese and baked until delicious.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Combine tomatoes, spinach, bacon and 3/4 cup cheese; spoon down centers of tortillas. Roll up. Place, seam sides down, in 10x6-inch baking dish sprayed with cooking spray.
- Whisk eggs, milk and flour until blended; pour over enchiladas. Cover.
- Bake 30 min. Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted.
Nutrition Facts : Calories 460, Fat 25 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 235 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
BACON AND EGG TACOS
Some bacon and eggs on a flour tortilla for breakfast. Serve with salsa if desired.
Provided by lilkobes08
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 8m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk eggs together in a bowl; stir in bacon.
- Melt butter in a skillet over medium heat. Add egg mixture; cook and stir until eggs are completely set, 2 to 3 minutes. Stir in American cheese, salt, and pepper.
- Wrap tortillas in damp paper towels; microwave until warmed through, 30 seconds to 1 minute.
- Spoon 1/4 cup egg mixture into the center of each tortilla; fold sides to cover. Serve with salsa.
Nutrition Facts : Calories 435.7 calories, Carbohydrate 40.5 g, Cholesterol 217.8 mg, Fat 22 g, Fiber 2.9 g, Protein 18.9 g, SaturatedFat 9.2 g, Sodium 1295.4 mg, Sugar 3.2 g
BACON BREAKFAST ENCHILADAS RECIPE - (4.2/5)
Provided by mzander
Number Of Ingredients 8
Steps:
- In a skillet over medium high heat, brown sausage and then drain fat. In a large bowl, stir together browned sausage, 1 cup cheese and 1/2 of the bacon. Place 1/8 of the mixture down the center of a tortilla. Roll up and place seam-side down in a sprayed 9x13 baking dish. Repeat until all tortillas are filled. In another large bowl beat eggs, flour and salt. Mix in half and half. Pour over the tortillas in the pan. You can cover the dish and place in the fridge or bake immediately. When ready to bake, preheat the oven to 350 degrees fahrenheit. Uncover dish and sprinkle remaining 1 cup of cheese over tortillas. Sprinkle the rest of the bacon bits over cheese. Cover with foil and bake for 35 minutes. Uncover dish and bake 10 minutes longer or until set and cheese is melted.
BACON AND EGGS CASSEROLE
Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. -Deanna Durward-Orr, Windsor, Ontario
Provided by Taste of Home
Time 1h
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.
Nutrition Facts : Calories 289 calories, Fat 22g fat (10g saturated fat), Cholesterol 420mg cholesterol, Sodium 508mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.
CHICKEN-BACON-RANCH ENCHILADAS
This bacon and ranch twist on chicken enchiladas is a guaranteed weeknight meal winner.
Provided by Cindy Rahe
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 375°F.
- In deep 10-inch skillet, cook chopped bacon over medium heat until crisp. Remove to paper towel-lined plate; discard drippings.
- In large bowl, stir together half of the bacon, the chicken, enchilada sauce, 1 cup of the cheese, and 1 tablespoon ranch dressing & seasoning mix.
- In same skillet, heat vegetable oil until hot. Cook onion and a pinch of salt in oil until soft and translucent, about 5 minutes. Add chiles; cook until any liquid is mostly evaporated. Quickly stir in flour, making sure of no dry lumps. Cook 1 minute; add 2 tablespoons ranch dressing & seasoning mix.
- Slowly beat in chicken broth with whisk. Simmer about 8 minutes or until slightly thickened. Beat in sour cream; simmer 1 to 2 minutes. Spread some of the sauce in ungreased 13x9-inch (3-quart) glass baking dish, just to coat bottom.
- Fill tortillas with chicken mixture, rolling up to make enchiladas. Arrange enchiladas in baking dish in two rows of six; top with rest of sauce, remaining cheese and bacon.
- Bake about 30 minutes or until edges of enchiladas begin to brown and sauce is bubbling. Let stand 10 minutes before serving with whatever toppings you like.
Nutrition Facts : ServingSize 1 Serving
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