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    You are in: Home / Recipes / Breakfast Enchiladas Recipe
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    Breakfast Enchiladas

    Breakfast Enchiladas. Photo by Bonnie G #2

    1/4 Photos of Breakfast Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Alan in SW Florida's Note:

    Perfect for those Sunday brunches! Prepare this recipe ahead, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes, and bake as directed. Also, make the cheese sauce before scrambling the eggs, so that the sauce will be ready to add at the proper time. Enjoy!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Enchiladas

    Cheese Sauce

    Toppings

    Directions:

    1. 1
      Enchiladas: Cook sausage in a large non-stick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
    2. 2
      Melt butter in a large non-stick skillet over medium heat. Add green onions and cilantro, and saute one minute. Add eggs, salt, and pepper; 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 of the cheese sauce and the cooked sausage.
    3. 3
      Spoon about 1/3 cup of the egg mixture down the center of each tortilla; roll up; place seam side down in a lightly greased 13"x9" baking dish. Pour remaining cheese sauce evenly over the tortillas. Sprinkle evenly with Monterey Jack cheese.
    4. 4
      Bake at 350 degrees Fahrenheit for 30 minutes or until sauce is bubbly. Serve with desired toppings.
    5. 5
      Cheese Sauce: Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, for 5 minutes or until thickened. Remove from heat and whisk in remaining cheese sauce ingredients. Makes 4 cups.

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    Ratings & Reviews:

    • on March 11, 2013

      55

      A friend made these for a potluck ... incredible! Can't wait to make them myself!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2011

      55

      These were a huge hit on Christmas morning! I made them the day before, so getting breakfast on the table in the morning was so easy. I did substitute salsa for the green chilies, which turned out well. This also made more than 8 - I made about 11 or 12 enchiladas. I even had a couple leftover, and they reheated nicely the next day. Thanks so much for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2009

      55

      Made these when we had company for breakfast and everyone (except the kids who don't count) loved them. I did find them a little time consuming as I didn't make the night before (which I will do next time)but oh so worth it. Had to make a few changes just because of what I had availale - used chorizio sausage (wow that was good) and taco blend shredded cheese as did not have jack. For the sauce - used chopped jalapenos instead of green chilies. Topped with Cilantro and have to tell you this is to die for. Creamy sauce with just the right amount of spice to make us happy. Thanks so much for an impressive and deliscious breakfast that was enjoyed by all.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Breakfast Enchiladas

    Serving Size: 1 (569 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1849.0
     
    Calories from Fat 1158
    62%
    Total Fat 128.7 g
    197%
    Saturated Fat 60.9 g
    304%
    Cholesterol 930.6 mg
    310%
    Sodium 4227.6 mg
    176%
    Total Carbohydrate 87.5 g
    29%
    Dietary Fiber 5.1 g
    20%
    Sugars 5.6 g
    22%
    Protein 82.9 g
    165%

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