Description
Pioneer Woman’s Breakfast Enchiladas are flour tortillas stuffed with a savory mixture of scrambled eggs, sausage, and cheese, then topped with a creamy sauce and baked to perfection. This dish combines the heartiness of breakfast staples with the satisfying textures and flavors of enchiladas, creating a delicious and versatile morning meal.
Ingredients
Scale
For the Filling:
- 1 pound breakfast sausage (or bacon, cooked and crumbled)
- 10 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 8 large flour tortillas
For the Sauce:
- 2 cups half-and-half
- 1 can (10 oz) green enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
For Topping:
- 1 cup shredded Monterey Jack cheese
- Chopped fresh cilantro (optional)
- Sliced green onions (optional)
- Sour cream and salsa, for serving (optional)
Instructions
For the Filling:
- Cook the Sausage: In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Remove from the skillet and set aside.
- Scramble the Eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently, until soft scrambled. Remove from heat and let cool slightly.
- Combine the Filling: In a large bowl, mix the scrambled eggs, cooked sausage, and 1 1/2 cups of shredded cheddar cheese.
For Assembly:
- Fill the Tortillas: Lay each tortilla flat and spoon a generous amount of the filling down the center. Roll up tightly and place seam-side down in a greased 9×13-inch baking dish.
- Make the Sauce: In a medium bowl, whisk together the half-and-half, green enchilada sauce, chili powder, and cumin. Pour the sauce evenly over the rolled tortillas.
- Top with Cheese: Sprinkle the remaining cheddar cheese and the Monterey Jack cheese over the top of the enchiladas.
For Baking:
- Bake: Preheat your oven to 350°F (175°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbling.
- Garnish and Serve: Remove the enchiladas from the oven and garnish with chopped cilantro and green onions, if desired. Serve with sour cream and salsa on the side.