Breakfastenchiladas Recipes

BRUNCH HAM ENCHILADAS

Steps:

• In a large bowl, combine ham and onions; place about 1/4 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. , In another large bowl, combine the flour, cream, eggs and, if desired, salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

MAKE-AHEAD BREAKFAST ENCHILADAS RECIPE BY TASTY

Steps:

• In a large bowl, combine bacon, 2 cups (200 grams) of cheese, onions, and garlic powder. Distribute half of the mixture to a small bowl.
• Spoon a heaping spoonful of bacon mixture at the bottom of each tortilla.
• Fold the ends of the tortilla over the mixture and continue to roll, tightly.
• Place tortillas seam side down into a greased casserole dish.
• In medium bowl, whisk together remaining bacon mixture, 6 eggs, milk, salt, and pepper.
• Pour egg mixture over the top of the rolled tortillas.
• Cover with foil, and store in fridge overnight, or until ready to bake.
• Preheat oven to 350°F (180˚C).
• Bake enchiladas for 35-40 minutes, or until eggs are fully cooked.
• Remove the foil and top enchiladas with 1 ½ cups (150 grams) of shredded cheese.
• Bake for an additional 5 minutes, or until cheese is melted.
• Top with cilantro and avocado, if desired.
• Serve warm with tomatoes and salsa, if desired.
• Enjoy!

BREAKFAST ENCHILADAS

Steps:

• Preheat the oven to 350 F.
• Melt butter in olive oil over medium heat.
• Once the butter & olive oil are well combined, sprinkle in the flour.
• Cook for a few minutes, then reduce heat to low.
• Slowly pour & whisk in chicken broth until smooth.
• Bring to a boil, then turn the heat to low, and simmer for a few minutes.
• Remove from heat ,and and in the salsa and sour cream.
• Stir then set to the side.
• Combine the ham, green onions, bell peppers, minced garlic, tater tots, 2 cups of the Mexican blend cheese, and 1/4 cup salsa.
• Spread 1/3 cup of the sauce on the bottom of a lightly greased 9x13 baking dish .
• Divide enchilada filling between tortillas then roll them up like a burrito, then line them in the dish
• If you're making these the day before, cover and refrigerate at this point to bake later .If you're making the breakfast enchiladas for now, top with the remaining sauce and remaining cheeses and bake.
• Bake uncovered for 30 minutes then broil until cheese is golden.
• Top with garnishes.

BREAKFAST ENCHILADAS

Steps:

• Enchiladas: Cook sausage in a large non-stick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
• Melt butter in a large non-stick skillet over medium heat. Add green onions and cilantro, and saute one minute. Add eggs, salt, and pepper; cook, WITHOUT stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened, but still moist; do NOT stir constantly. Remove from heat and gently fold in 1 1/2 cups of the cheese sauce and the cooked sausage.
• Spoon about 1/3 cup of the egg mixture down the center of each tortilla; roll up; place seam side down in a lightly greased 13"x9" baking dish. Pour remaining cheese sauce evenly over the tortillas. Sprinkle evenly with Monterey Jack cheese.
• Bake at 350 degrees Fahrenheit for 30 minutes or until sauce is bubbly. Serve with desired toppings.
• Cheese Sauce: Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, for 5 minutes or until thickened. Remove from heat and whisk in remaining cheese sauce ingredients. Makes 4 cups.

BREAKFAST ENCHILADAS

Steps:

• Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain., In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup of each cheese., Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons enchilada sauce over each tortilla; place 2 tablespoons egg mixture down the center. Roll up and place seam side down in prepared dish., Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with green onion.

BREAKFAST ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Spray a large 9×13-inch baking dish with cooking spray. Then spread ⅓ cup Green Enchilada Sauce evenly along the bottom of the dish. Set aside.
• Heat oil in a large saute pan over medium-high heat. Add sausage links (whole) and fry for 8-10 minutes, turning frequently, until golden brown. Transfer links to a separate plate, and reduce heat to medium-low. Add the eggs and cook for about 5-7 minutes until scrambled, stirring occasionally. Transfer eggs to a separate plate, and remove pan from heat. Cut the sausage links into small bite-sized pieces.
• Set aside 1 cup of the shredded cheese, 1 avocado and 1/4 cup black beans for later use.
• Lay a flour tortilla out a workspace. Spread 2 tablespoons green enchilada sauce all over the surface of the tortilla. Then in a line down the center, layer a large spoonful each of the eggs, sausage, avocado, cheese and beans. (Portion each ingredient so that you use about ⅛ of the entire portion per enchilada, since there are 8 total.) Fold the tortilla over to seal it, then transfer the enchilada to the pan. Repeat with the remaining tortillas until all 8 enchiladas are in the pan. You may need to squish them together a bit to make room.
• Spread about 1/2 cup of the remaining green enchilada sauce on top of the enchiladas. Then sprinkle the reserved 1 cup shredded cheese evenly on top. Bake for 20 minutes.
• Remove, and sprinkle the enchiladas evenly with the reserved avocado, fresh cilantro, black beans and green onions, or whatever toppings you desire.

BREAKFAST ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.
• Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.
• Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.

MAKE-AHEAD BREAKFAST ENCHILADAS

Steps:

• For complete instructions, visit the original site at https://bellyfull.net/2013/09/18/make-ahead-breakfast-enchiladas/

BREAKFAST ENCHILADAS

Steps:

• Preheat the oven to 375°F. Spray a 13 x 9-inch baking dish lightly with cooking spray. Set aside.
• In a medium size saucepan over medium high heat, cook the sausage until no pink remains around 5-7 minutes. Remove with a slotted spoon reserving drippings.
• Add the potatoes, red pepper, green pepper and onion to the drippings in saucepan. Reserve 3 Tbsp onion for garnishing. Season with 1 tsp garlic salt. Continue to cook just until potatoes are fork tender around 5-7 minutes. Remove from the heat add cooked sausage. Mix well.
• Meanwhile, whisk eggs with remaining garlic salt and black pepper. Cook over medium in skillet until soft scrambled. Remove from heat.
• To assemble: Divide cheese using 2 cups for the enchilada filling. Sprinkle each tortilla down the middle with a small amount of shredded cheese. Top with potatoes and sausage then eggs and another sprinkle of cheese. Roll ending seam side down. Repeat placing side by side in baking dish.
• Whisk together the salsa verde, half & half, cumin and oregano. Pour evenly over the enchiladas. Top with remaining 1 cup shredded cheese.
• Bake for 30 minutes or until golden and bubbly. Serve with salsa, sour cream, queso fresco, garnished with green onion and cherry tomatoes, if desired.

MAKE-AHEAD BREAKFAST ENCHILADAS

Steps:

• Spray a large (9x13) baking dish with cooking spray and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
• In a bowl, mix the cooked sausage, scrambled eggs, 1 cup of shredded cheese, and a pinch of salt and pepper. Add roughly 1/4 cup of the mixture to each tortilla, then gently roll them and place in the baking dish. The bottom edge of each roll should be on the bottom of the dish so that the tortilla won't unroll while baking. Fill the baking dish with rolled tortillas.
• Pour enchilada sauce evenly over the tortillas. Add the remaining cup of cheese. Place in the oven and bake for about 25 minutes.
• Allow the dish to cool for 5 minutes before serving.