Breakfast Enchiladas
So my husband woke up with this Breakfast Enchilada fantasy that combined all three of his favorite breakfast foods. We finally went about to create it and I am happy to say, it turned out fantastic… He has now made it for every person in our family and brags about his creation all the time haha. I will admit, he deserves to brag because they are seriously one of our new favorite meals.
Ingredients:
Flour tortillas
3 cups cheese
2 21 oz. bags of hash browns
1/2 stick butter
12 eggs
2 Tbl. half n’ half
Gravy:
1 lb. sausage
1/2 c. flour
1/2 stick butter
3 c. milk
1 c. half n’ half
1/2 tsp. cayenne pepper
2 tsp. red pepper flakes
2 Tbl. pepper
1 Tbl. salt-add more to taste
*If you use Hot Jimmy Dean sausage, I would cut down on the spices. Otherwise it will be really really spicy.
Directions:
Start by cooking the sausage in a skillet on medium heat. In a big pot, melt 1/2 stick butter, whisk in the flour until smooth. Add the half n’ half and milk. Stir in the cayenne pepper, red pepper flakes, pepper, and salt. Add sausage. Bring to a boil. Remove from heat.
Cook hash browns in 1/2 stick of butter until golden brown. While those are cooking, add the eggs to a pan with 2 tbl. milk and scramble.
Spray a 9×13 pan with non stick spray. Load a tortilla with hash browns, eggs, and gravy. Roll it and place it in the pan. Repeat until the hash browns and eggs are gone. Pour the remaining gravy mixture over the top of the enchiladas. Top with the 3 cups of cheese.
*I ended up filling a 9×13 pan and an 8×8. I also saved some of my gravy to have with biscuits. See my Mini Biscuits and Gravy recipe here.
Bake at 350 degrees for 30 minutes. You can make these ahead of time and put them in the fridge. If you do fridge them before baking, they will need to cook for closer to an hour.
Enjoy!
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