Growing up…eating
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, however it’s mostly influenced by recipes I came across online awhile back. And of course as always when I get to creating new dishes in my kitchen, the end result is entirely based on the ingredients I had in my kitchen at the time. For example, this particular breakfast enchilada recipe calls for pickled jalapeno’s from a can. However, sometimes all I have on hand are fresh jalapenos, or nothing at all. If I were to make this recipe again today (and I have no jalapeno’s on hand at all) I would probably use a few dashes of red pepper chili flakes to give my enchiladas the zzzzing they deserve.
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 pickled jalapeno’s. Since I have several little kids, I added just one jalapeno and it was the perfect amount of heat for this heat-sensitive Funny Fam. This dish is crazy creamy cheesy and it is a complete breakfast, I cannot wait to make it again.
Ingredients:
At least 1 chopped jalapeno
1 cup Shredded Monterey Jack Cheese
1/2 cup Shredded Cheddar Cheese
1 cup green enchilada sauce
6 eggs
1 package breakfast sausage
Green Onions
Cilantro
Cherry Tomatoes
Corn Tortillas
Salt & pepper to taste
Directions:
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 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 casserole 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 casserole 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 yours will too.
What holiday food tradition do you and your family have?
Wow
This looks amazing! I can’t wait to try it!!! #Client
I tried it this morning and they were a big hit. Thank you very much. I’m accustomed to “feeling my way” through a recipe but it may be helpful for some to have more specific amounts, e.g., pounds of pork, cilantro, etc. and how many enchiladas it makes (to have the right number of tortillas). I’d suggest adding green chiles to the mix for a bit more heat. BUT overall – YUM and I’ll definitely be making this again.