Thomasville Times

Breakfast Enchiladas

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1 lb bulk breakfast sausage

1 medium red pepper, chopped

1 small onion, chopped

½ cups Chopped Green Onions

2-½ cups Shredded Cheddar Cheese, Divided

10 whole Flour Tortillas

2 cups Half-and-half

6 whole Eggs

1 Tablespoon Flour

Salsa and Sour Cream, To Serve


In a large pan, cook the sausage, peppers and onions together until the sausage is done. Let cool slightly. Stir together sausage mixture, green onions and 2 cups of cheese in a large bowl. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish. Repeat until all the tortillas are squeezed into the pan.

Whisk together half and half, eggs and flour. Pour over tortillas. Cover and let sit overnight.

In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set. Sprinkle remaining 1/2 cup of cheese over enchiladas and bake, uncovered for 10 more minutes, or until the cheese is melted.

Serve with salsa and sour cream.

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