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Every family has food traditions of some sort, most especially around the holidays. Growing up my mom, my brother and I would make a sausage and egg breakfast casserole together on Christmas Eve to eat after opening gifts on Christmas morning. My husband’s family has a food tradition of breakfast enchiladas every Christmas morning. In an attempt at starting our own family Christmas morning traditions and after much trial and error I have perfected my very own breakfast enchilada recipe that is if I do say so myself…is downright divine. Now our children will grow up eating this breakfast enchilada recipe.
Makin’ in my own
This breakfast enchilada recipe is based loosely on my husband’s families Christmas breakfast enchilada recipe, it’s influenced a little on a few recipes I came across online awhile back and it’s largely based on stuff I had in my cupboard at the time. I like to stop in at Cardena’s whenever I can to pick up authentic ingredients for Mexican influenced dishes like this one. Just today I stopped in to pick up Maseca Corn Flour and they were hosting a free tamale class. Unsurprisingly it was very popular and crowded, but everyone was happy and friendly and it was very educational to a Mexican cuisine novice like me.
There is still time to catch a free Tamale making class at your local Cardena’s too:
- Friday, 11/20/2015, Ontario, 3-6 PM
- Saturday, 11/21/2015, Ontario, 1-4 PM
- Sunday, 11/22/2015, Pomona, 3-6 PM
- Monday, 11/23/2015, Pomona, 3-6 PM
- Monday, 11/30/2015, El Centro, 3-6 PM
Breakfast Enchilada Recipe
The great thing about this recipe is you can adjust the amount of heat in the dish by adding more or less La Morena pickled jalapeno’s. Since I have several little kids, I added just one jalapeno and it was the perfect amount of heat. This dish is crazy creamy cheese and it’s a complete breakfast, I cannot wait to make it again.
At least 1 chopped La Morena pickled Jalapeno’s
1 cup Shredded Monterey Jack Cheese
1/2 cup Shredded Cheddar Cheese
1 cup green enchilada sauce
1 package breakfast sausage
Cook breakfast sausage in skillet, making sure to chop up fine. Cook sausage until done (not pink). Drain and set aside. In large frying pan add butter and saute the chopped La Morena jalapeno’s, cilantro and green onion. Add eggs and scramble. Remove egg mixture from heat and add 3/4 cup Monterey cheese, 1/4 cup Cheddar cheese, 1/2 cup green enchilada sauce and cooked breakfast sausage. In large cassarole dish spray the bottom with non stick spray and add a spoonful of green enchilada sauce. Place the egg/sausage mixture in the middle of each corn tortilla and roll. Place each filled tortilla seam side down in the prepared cassarole dish, pack them in tightly. Cover with remaining cheese, green enchilada sauce. Garnish with sliced cherry tomatoes and chopped cilantro. Bake at 350 for 25 minutes or until cheese is melted and tips of corn tortillas are golden brown. Eat hot and Enjoy!
Step-By-Step in Pictures!
I had a lot of fun making this Mexican inspired dish and I had even more fun eating it. I promise you my kids gobbled it up and your will too.
What holiday food tradition do you and your family have?