Another plus with these lip-smacking enchiladas is you can prepare them the night before, place them in the fridge, then pop them in the oven the following morning. No muss or fuss!
Here are the ingredients:
- 1 lb sausage
- 2 c shredded cheddar cheese
- 8 (8 inch) flour tortillas
- 6 eggs
- 1 T all-purpose flour
- 2 c half-and-half
- 1/2 tsp salt
- 3 oz. package of real bacon bits
Directions
1. In skillet: Medium-high heat, brown sausage, drain fat.
2. Large bowl: stir together browned sausage, 1 c. cheese, 1/2 of the package bacon bits.
3. Place 1/8 of the mixture down the center of a tortilla. Roll up, place seem side down in a sprayed 9×13 baking dish. Repeat until all tortillas filled.
4. Large bowl: Beat eggs, flour, salt. Mix in half-and-half. Pour over tortillas in pan. You can cover dish, place in the fridge or bake immediately.
5. When ready to bake, preheat oven to 350 degrees. Uncover dish and sprinkle remaining cup of cheese over tortillas. Sprinkle rest of bacon bits over cheese.
6. Cover with foil, bake for 35 minutes. Uncover dish, bake 10 minutes longer, until set and cheese is melted.
Your breakfast enchiladas serve eight (8).
Yes, these are for breakfast but let’s be honest: These babies would be great for brunch, lunch or supper! They are filled with ooey-gooey deliciousness. And they are delightfully filling, a perfect away to start your day or end your night!
Article & Photo Source: Normal Cooking
