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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Breakfast Enchiladas 1 lb. Package hot ground park sausage 2 T. Butter 4 green onions thinly sliced 2 T. Chopped fresh cilantro-we use more 14 large eggs, beaten 3/4 t. Salt 1/2 t. Pepper 8 8” flour tortillas 1 cup (4oz.) shredded Mont.jack cheese w/jalapenos COOK sausage in a large skillet until no longer pink drain well and press the oil into a paper towel MELT butter in large skillet, add green onions and cilantro and sauté 1 min. add eggs, salt and pepper and cook without stirring until eggs begin to set on bottom draw a spatula across bottom of pan to form large curds. Continue until eggs are thickened but still moist DO NOT STIR constantly. Remove from heat and gently fold in 1 1/2 cups cheese sauce and sausage. SPOON about 1/3 cup egg mixture down the center of each flour tortilla; roll up and place seam side down in a lightly greased 9x13 dish. Pour remaining cheese sauce evenly over tortillas and sprinkle evenly with Monterey jack cheese COVER and refrigerate overnight. BAKE @350 for 30 minutes or until sauce is bubbly. DO NOT use the convection oven because it browns the top too much. Cut into 8-10 servings, these are generous sizes. SERVE with sour cream and salsa on the side, sprinkle with finely chopped cilantro and green onions then add a few halved grape tomatoes for color. Instructions: COOK sausage in a large skillet until no longer pink drain well and press the oil into a paper towel MELT butter in large skillet, add green onions and cilantro and sauté 1 min. add eggs, salt and pepper and cook without stirring until eggs begin to set on bottom draw a spatula across bottom of pan to form large curds. Continue until eggs are thickened but still moist DO NOT STIR constantly. Remove from heat and gently fold in 1 1/2 cups cheese sauce and sausage. SPOON about 1/3 cup egg mixture down the center of each flour tortilla; roll up and place seam side down in a lightly greased 9x13 dish. Pour remaining cheese sauce evenly over tortillas and sprinkle evenly with Monterey jack cheese COVER and refrigerate overnight. BAKE @350 for 30 minutes or until sauce is bubbly. DO NOT use the convection oven because it browns the top too much. Cut into 8-10 servings, these are generous sizes. SERVE with sour cream and salsa on the side, sprinkle with finely chopped cilantro and green onions then add a few halved grape tomatoes for color. Notes: REMEMBER: everything in this casserole is cooked, be gentle and heat throughly, don't overbake it, otherwise it will dry out. COMPLETE this recipie please also see Cheese Sauce for Enchilada Eggs |
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