Tuesday, June 23, 2015

Breakfast Enchiladas

Fluffy eggs are baked around tortillas stuffed with sausage, bacon, and cheese, then topped with more bacon and cheese! This super easy dish is perfect for breakfast or dinner!

Can you tell from the radio silence on the blog that it's summer? Every year, I struggle to maintain regular postings thanks to my crazy workload. I've contemplated taking a blog sabbatical every summer but then I'd miss out on so many delicious summer recipes! So, I've resolved to try harder :)

This twist on a classic breakfast taco was a huge hit in our house. Unlike tacos, which are served somewhat assembly line style, these enchiladas bake up in one dish so they're easy to serve to a crowd. They could also be assembled ahead of time, refrigerated, and baked later!

Breakfast Enchiladas
1/2 lb bacon
1 lb breakfast sausage
2 cups shredded cheddar cheese
8 (8 inch) flour tortillas
6 eggs
1 1/2 teaspoons all-purpose flour
2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon pepper

Line a baking sheet with foil. Lay bacon in an even layer on the pan and place in cold oven. Set oven temp to 400 and timer to 20 minutes. Once the timer goes off, remove from the oven and let cool slightly. Crumble bacon and set aside. Lower oven temp to 350.

Meanwhile, brown sausage in a large skillet until cooked through, then drain off grease. Gently stir in half the crumbled bacon and 1 cup cheese until it's well combined.

Lightly spray a 9x13 baking dish. Divide the sausage mixture between the tortillas, spooning it down the center of each and rolling tightly. Place each seam side down in the prepared baking dish. 

In a bowl, whisk together the eggs, flour, half-and-half, salt, and pepper. Pour the egg mixture around the tortillas (it will cook up around the tortillas).

Sprinkle remaining 1 cup cheese and bacon over top. Bake for 30-35 minutes. 

Source: adapted from A Chick Who Can Cook

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