Today I made the most flavorful breakfast ever or call me very hungry but either way it was to die for and easy. Although I did heat up the white sauce to melt the cheese I don't think that is necessary so next time I'll just whisk it together and pour it over the enchiladas. I had leftover Salsa Verde from a recipe I got from a friend leftover from fish taco night. You can see that post on my FoodieAGoGo Facebook page which I am testing out. It was the perfect accompaniment along with Greek yogurt which you can substitute with sour cream. Since I always have Greek yogurt on hand I never buy sour cream anymore. To me I think it substitutes perfectly, it is better for you and one less condiment I have to buy. If you don't make the salsa verde recipe you can use any jarred or homemade salsa. I haven't tried the vegetarian version but it is an option.
BREAKFAST ENCHILADAS
1 lb. Jimmy Dean hot sausage, cooked and crumbled
1 onion, chopped
½ C. red bell pepper, chopped
1 jalapeno, seeded, deveined, chopped
6 eggs, whisked
¼ t. Kosher salt
¼ t. coarse black pepper
2 ½ C. jack cheese, shredded
6 Mission medium soft taco flour tortillas (8")
Sauce:
1 C. milk
2 t. cornstarch
1 t. cumin
Toppings: Greek yogurt and salsa verde
In a large skillet, cook and crumble sausage till browned and no longer pink. Remove to a paper towel lined bowl and set aside. Meanwhile chop onion, bell pepper and seed, devein and chop jalapeno. In same skillet add chopped veggies. Cook over medium heat till onions are translucent about 6-8 minutes.
In a large bowl, whisk eggs with salt and pepper. Add 1 C. cheese, veggies and sausage, mix. Spray a 9x13" pan with oil. Fill each tortilla with ½ -⅔ C. of the egg mixture. and place seam side down, four across length of pan and two at the top of pan, opposite direction to fit.
Sauce: Whisk together milk, cornstarch, cumin and 1 C. cheese. Heat to melt cheese. Pour over enchiladas.
Preheat oven to 350°F. Cover pan with foil, bake 30 minutes. Remove foil, top with ½ C. cheese, bake another 5 minutes. Serve with sour cream and salsa.
Variation: Vegetarian: Use a can of black beans, rinsed and drained in place of the sausage.
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