Today’s inspiration comes from when I was flipping through a magazine at the nail place last week and came across a recipe for breakfast enchiladas. I thought it was pretty clever. Once again – why I can’t come up with these ideas is beyond me! I thought this would be perfect to make so I wouldn’t have to whip anything up for breakfast this week so I made a platter of them. I cut the recipe in 1/2 and substituted a couple of things.

Breakfast Enchiladas
Makes 6 to 8 servings
1 (1-pound) package hot ground pork sausage
2 tablespoons butter or margarine
4 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
14 large eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper
Cheese Sauce (see below)
8 (8-inch) flour tortillas
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños
Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro
Cheese Sauce Ingredients
1/3 cup butter
1/3 cup flour
3 cups milk
2 cups (8 ounces) shredded Cheddar cheese
1 (4.5-ounce) can chopped green chiles, undrained
3/4 teaspoon salt

Cheese Sauce Preparation
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.

Cook sausage in a large nonstick 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 nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and 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 Cheese Sauce and sausage.
Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish.
Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.
Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.
Reason I didn’t want to have to cook breakfast and opted for the platter is because the rodeo started Tuesday. Rascal Flatts was the performer. I had hoped to post this yesterday, but I’ve been worn out. Last night we watched Alan Jackson and I had to work a volunteer shift so I had to get down there early.

The rodeo got a new face lift on the stage. They have a screen that drops down and wraps the bottom of the stage and also added some addition screens. Overall it’s really nice except when they kept playing the wrap look (like the screen savers on the computer) it’s almost too much but overall very good looking. The other cool thing is the new backdrop to the band. If you look straight on you can see screens behind them, but when the stage rotates and you see the back of the band you can see straight through. The pictures were taken with my little camera so when I go again I’ll bring my larger one.

I promise to have some more recipes, but will have to cut back to 1 or 2 post for the next 2 weeks since I won’t be home much. Bare with me and I’ll promise to have some good stuff coming up.

I have to work the Jonas Brothers on Sunday so say a prayer for me!!

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