Scrambled eggs, breakfast sausage, green chile, cheese and soft tortillas are some of our favorite breakfast foods. My kids have been requesting enchiladas for a couple of weeks now and last night I was craving breakfast for dinner. In the perfect compromise, this idea was born.
The best part of this meal? It made enough that dinner was served with enough leftover for breakfast as well! We all enjoyed this very much and both of my older boys requested seconds. I really liked the uniqueness of the scrambled eggs in this dish instead of our usual frittata or quiche.
- 1 lb breakfast sausage spicy/hot or regular
- 1 medium size yellow onion sliced into very thin strips
- 1 green or red bell pepper sliced into 1" matchsticks
- 10 eggs
- kosher salt to taste
- freshly cracked black pepper to taste
- 6 small white corn or flour tortillas each cut into 6 small triangles
- 6-8 ounces Monterrey jack cheese about 2 cups shredded
- 3 cups enchilada sauce of your choice red or green chile
- In a large skillet, over medium high heat, cook and crumble the sausage. Remove from the skillet and set aside in a separate bowl. Drain all about a teaspoon or two of oil (if there is more than that left in the pan). Add the onions to the hot skillet and saute for at least 10 minutes, stirring frequently until then begin to turn brown. Salt and pepper them as they cook. If you have the time, an additional 10 minutes will begin to caramelize them and add a slight sweetness to the dish. Add the bell peppers to the onions and cook, stirring frequently, until they begin to soften, about 3 minutes.
- While the vegetables are finishing on the stove, preheat the oven to 350 degrees. Lightly scramble the eggs and set aside. Remove the vegetables from the skillet and set aside in a small bowl. Reduce the heat to medium or medium low and add a teaspoon of two of butter to the skillet. Allow the butter to melt and then add the eggs. Gently stir the eggs only a few times as they slowly cook. This should take just a few minutes. Sprinkle with salt and pepper. When the eggs begin to hold together and they still look wet, remove from the heat.
- Pour 1/2 a cup or so of the enchilada sauce into the bottom of a 9x13 dish. (I used two smaller 5x7 pans instead.) Place a single layer of tortilla wedges on top of the sauce. Layer half of the sausage on the tortillas, then half of the eggs over the sausage and top with the onions and peppers. Sprinkle with a little less than half of the cheese and top with a layer of tortillas. Pour 1 cup of enchilada sauce over the tortillas and then repeat the sausage and egg layers. Top them with the last layer of tortillas. Pour the rest of the green chile sauce over the top of the dish and sprinkle the remaining cheese over the sauce. Bake for 20-25 minutes, until the sauce and cheese are bubbling. Let rest for 5-10 minutes before serving. Enjoy!
- MEAL: Layer everything into the pan and when it has cooled completely, cover
- with foil or lids and freeze. 1-2 days before you plan to eat this, take it out
- of the freezer and place it in the fridge. Once thawed, bake as noted above.