Gary's Breakfast Enchiladas
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
12 enchiladas
- Serves:
- 6
ingredients
- 2 tablespoons butter
- 10 large eggs, beaten
- 1⁄4 cup water
- 6 links kountry boys brand sausage with pico de gallo, diced (available at Sams or Walmart) or 6 links substitute chorizo sausage
- 2 green onions, thinly sliced
- 2 (10 ounce) cans green enchilada sauce
- 2 cups shredded monterey jack cheese
- 12 corn tortillas
- salt
- fresh ground pepper
directions
- Warm sausage in a skillet and drain off excess grease. Set aside. Melt butter over medium heat in a non-stick skillet. Beat eggs with water, scramble eggs until set, adding salt and pepper to taste. Add sausage, 1/2 cup of cheese, and 1/2 of one can of enchilada sauce. Warm tortillas in the microwave until soft. Divide egg mixture among the tortillas, rolling each one and placing seam side down in a 13"x9" pan. Pour the remaining enchilada sauce over them, topping with the green onions and remaining cheese. Cover pan with foil, bake in a 350 degree oven for 30 minutes or until bubbly. Remove from oven, turn to broiler, and remove foil from pan. Place under broiler for a few moments until cheese starts to turn slightly brown, if desired. Serve with salsa and sour cream.
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RECIPE SUBMITTED BY
Chef Gary
Mesquite, 83
My very first dish was spaghetti, taught to me by my grandmother. Though very simple, it was good, honest food that was delicious. Since my first cooking experiences I have been hooked. Cooking is a passion, a way of life. I have learned so much from people here and their fabulous recipes, and I spend a great deal of time learning from Food Network and PBS. My culinary influences include Chef Robert Irvine, Iron Chef Bobby Flay, and the Encyclopedia of Cookery himself, Alton Brown. There are so many excellent chefs that are an inspiration to us all, including the great chefs here!