I'm always looking for new ideas for breakfast. On weekdays I eat the most boring breakfast ever: one Luna Bar and a skim latte. While tasty and quick, on the weekends I long to eat something different, something that actually has a bit of substance to it. I was thinking the other Saturday about what I had on hand and was all ready to rock out these Grilled Breakfast Burritos except with sausage. But, when I went to look for tortilla shells, this little can of enchilada sauce caught my eye. Boom, breakfast enchiladas were born.
These little buggers come together very quickly and reheat like a dream. I actually froze two of them and reheated them for lunch today. They tasted just as good as the day I made them. Give these a try, I have a feeling you will have a new breakfast favorite.
Whip them up with a little milk
Pour over a small can of enchilada sauce. I used red but my dad, who demanded that I text him the recipe when I sent him a picture of the finished product, used green.
Splash of milk
1 pound of sausage (I used the reduced fat kind)
6 large tortilla shells
2 cups shredded cheddar cheese, separated
1 10 oz can of enchilada sauce (red or green)
Start by preheating the oven to 350 degrees.
Crack the eggs into a medium bowl and use a fork to whip them up a bit. Splash two tablespoons or so of milk and whip again. Pour into a large skillet and cook on medium high heat stirring the whole time until they are fully cooked.
While the eggs are cooking, cook the sausage until it is no longer pink. Add the sausage to the egg pan.
Remove the egg and sausage mixture from the heat and set up an assembly line. Place a tortilla shell down on your working surface and spoon in 1/6 of the egg and sausage mixture. Sprinkle on the cheddar cheese and roll up. Place in a 9x13 baking pan that has been sprayed with non-stick cooking spray, seam down. Continue with the remainder of the tortillas.
Pour the enchilada sauce over each of the rolled tortillas. Place in the oven and bake for 25-30 minutes or until the sauce is bubbly and the cheese is melted.
Recipe by: Mrs. Schwartz