Scrambled eggs, sausage, and cheese combine in this breakfast casserole!
Servings: 8-10 servings
1poundbreakfast sausage, hot or regular
1medium size yellow onion, about 1 cup chopped small
1green or red bell pepper, about 1 cup chopped small
1/2teaspoonfreshly ground black pepper
6small white corn or flour tortillas, cut into wedges
6-8ouncesMonterrey jack cheese, about 4 cups shredded
3cupsred or green chile enchilada sauce
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. 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. 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.
FREEZER DIRECTIONS: Before baking the assembled casserole, cover it tightly and freeze the whole thing. Let the enchiladas thaw in the fridge for a day or two before you want to heat them, then bake the dish like usual.