Ingredientes para Make Ahead Sausage And Egg Brunch Enchiladas
- Pork Sausage
- 1/2 medium onion, chopped
- Flour Tortillas
- Cheddar Cheese
- 6 large eggs
- 1/2 cup all-purpose flour
- 1 1/2 cups half-and-half
- 1/4 teaspoon cayenne pepper
- Bell Pepper
- Seasoning Salt
- Fresh Ground Black Pepper
- Sour Cream
- Salsa
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Cómo preparar Make Ahead Sausage And Egg Brunch Enchiladas
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking dish.
- In a large skillet over medium-high heat, cook 1 lb Italian sausage (removed from casings or bulk sausage) with 1/2 medium onion, chopped, until browned and cooked through. Crumble the sausage as it cooks. Set aside to cool completely.
- In a medium bowl, whisk together 1/2 cup all-purpose flour, 1 1/2 cups half-and-half, 1/4 teaspoon cayenne pepper, 1 teaspoon seasoned salt, and 1/4 teaspoon black pepper until smooth.
- In a separate bowl, whisk together 6 large eggs, 1/4 cup all-purpose flour, 1/4 cup half-and-half, 1/8 teaspoon cayenne pepper, and 1/2 teaspoon seasoned salt and black pepper.
- Stir in 1/2 cup chopped green bell pepper into the egg mixture.
- Spread about 1/3 cup of the cooled sausage mixture down the center of each of 12-15 (6-inch) flour tortillas. Sprinkle each with 2 tablespoons of shredded cheddar cheese (or your preferred cheese).
- Roll up each tortilla and place seam-side down in the prepared baking dish.
- Pour the cream sauce evenly over the enchiladas.
- Pour the egg mixture evenly over the enchiladas and cream sauce.
- Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours or overnight.
- Remove from refrigerator 45 minutes before baking.
- Cover the baking dish with foil and bake for 25 minutes.
- Uncover and bake for an additional 10 minutes.
- Sprinkle 1 1/2 cups of shredded cheese over the top and bake for 2-3 minutes, or until melted.
- Let stand for 15 minutes before serving. Garnish with sour cream and salsa (optional).
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
8g
Fat
80g
Carbs
11g
