Name: Egg, Sausage, and Pepper Breakfast Enchiladas
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: 1 lb. fresh chorizo sausage -; 1 red bell pepper -; 1 yellow bell pepper -; 1 small yellow onion -; 1 jalapeño pepper -; 6 large eggs -; 1 tsp. kosher salt -; 1/4 tsp. ground black pepper -; 1 1/4 c. shredded pepper Jack cheese -; 8 c. flour tortillas -; 1 c. whole milk -; 2 tsp. cornstarch -; 1 tsp. ground cumin -; Salsa -; Sour cream -

Egg, Sausage, and Pepper Breakfast Enchiladas

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Egg, Sausage, and Pepper Breakfast Enchiladas

1. 1 lb. fresh chorizo sausage -

2. 1 red bell pepper -

3. 1 yellow bell pepper -

4. 1 small yellow onion -

5. 1 jalapeño pepper -

6. 6 large eggs -

7. 1 tsp. kosher salt -

8. 1/4 tsp. ground black pepper -

9. 1 1/4 c. shredded pepper Jack cheese -

10. 8 c. flour tortillas -

11. 1 c. whole milk -

12. 2 tsp. cornstarch -

13. 1 tsp. ground cumin -

14. Salsa -

15. Sour cream -

How to cook deliciously - Egg, Sausage, and Pepper Breakfast Enchiladas

1. Stage

Preheat oven to 375 degrees F. Lightly grease a 9- by 13-inch baking dish with cooking spray; set aside. Brown chorizo in a large skillet over medium-high heat until cooked through, about 10 minutes. Add red and yellow bell peppers, onion, and jalapeño pepper (if using), and cook 6 to 8 minutes, or until onion is soft and translucent. Remove from heat and let cool briefly.

2. Stage

In a large bowl, whisk together eggs, salt, and pepper; stir in 1 cup cheese and chorizo mixture.

3. Stage

Lay a tortilla flat on a large plate. Spoon 1/2 to 2/3 cup of the egg and sausage mixture in a line down the center of tortilla. Roll up tortilla tightly and place seam-side-down in baking dish, nestled against the short side of dish. Repeat with remaining tortillas and filling.

4. Stage

To make sauce: In a medium bowl, whisk together milk, cornstarch, and cumin. Stir in remaining 1/2 cup cheese and pour over enchiladas. (At this point, the casserole can be baked immediately or covered and refrigerated overnight.)

5. Stage

Bake 35 to 40 minutes, or until eggs are cooked and enchiladas are deep golden brown. Serve immediately with salsa and sour cream. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.