Country Sausage Breakfast Enchiladas
Ingredients
-
ENCHILADAS:
-
Cooking spray -- As needed
-
Neutral oil -- 2 Tbsp
-
Eggs, beaten -- 16 ea
-
Chef-mate Country Sausage Gravy -- 1 cup
-
Scallions, fresh, chopped -- 1 bunch
-
Cheese, Monterey Jack, shredded -- ¾ cup
-
Salt -- to taste
-
Pepper -- to taste
-
Tortillas, Flour, 10 inch -- 10 ea
-
TOPPING:
-
Chef-Mate Country Sausage Gravy -- 1 ½ cups
-
Cheese, Monterey Jack, shredded -- 1 cup
-
Cherry tomatoes, halved, optional -- 1 cup
-
Scallions, fresh, chopped, optional -- 2 ea
-
Cilantro, fresh, chopped, optional -- ¼ cup
Preparation
-
1For the enchiladas: Heat oven to 350°F. Spray a 9x13 baking dish with cooking spray.
-
2In a large nonstick skillet, heat oil. Once hot, add in the beaten eggs. Cook, over medium-low heat until whites are set and no liquidous egg remains. Transfer eggs to a large bowl.
-
3Add in gravy, scallions, and cheese. Fold to combine. Season to taste.
-
4Place about ¾ cup filling in the center of each tortilla and roll up to secure. Place seam side down in prepared dish. Repeat with remaining tortillas.
-
5For the topping: Pour 2 cups gravy on surface of tortillas, spreading with a rubber spatula to even. Sprinkle 1 cup cheese on top.
-
6Bake in preheated oven for 30 minutes, until cheese is melted, and center is warmed through.
-
7Let cool 15 minutes.
-
8Prior to serving, garnish the enchiladas with the halved cherry tomatoes, chopped scallions, and chopped cilantro.
Notes:
Sour cream, pico de gallo, guacamole, shredded lettuce and pickled jalapenos and red onions also work as perfect garnishes.
Components
