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Make-Ahead Sausage And Egg Brunch

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Ingredients

Adjust Servings:
1 lb small pork sausage (chopped into small pieces or crumbled)
1 onion, finely chopped
10 (8 inch) flour tortillas
1 1/4 cups grated cheddar cheese, divided (use about 2 tablespoons for each tortilla, can use more to taste)
6 large eggs
1 tablespoon flour
2 cups half-and-half cream
1 pinch cayenne pepper
1 bell pepper, seeded and chopped (use green or red)
1/2 teaspoon seasoning salt

Nutritional information

554
Calories
316 g
Calories From Fat
35.1 g
Total Fat
16 g
Saturated Fat
194.8 mg
Cholesterol
901.2 mg
Sodium
33.8 g
Carbs
2.2 g
Dietary Fiber
2.2 g
Sugars
24.8 g
Protein
2348g
Serving Size

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Make-Ahead Sausage And Egg Brunch

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    This was terrific! I made it for Mother's Day and everyone was raving. As a bonus, it reheated nicely in the microwave a few days later, too. The pepper seemed like way too much after I mixed it in. Luckily, like many spices it floats, so I let it stick to the liquid measuring cup used to transfer the egg mixture from the bowl to the casserole dish and then rinsed the cup between transfers. I'm so glad I did - most of the pepper was removed that way, and I thought it still had a smidgeon too much. It was still wonderful, though, so it's worth 5 stars in spite of that one little thing.

    • 135 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Make-Ahead Sausage and Egg Brunch Enchiladas,Italian sausages with casings removed or bulk Italian sausage meat may be used in place of the small pork breakfast sausages — make two pans if you are serving more than 5 people, feel free to add in other ingredients to the sausage mixture, the cheese amount may be adjusted to taste — these are delicious!,This was terrific! I made it for Mother’s Day and everyone was raving. As a bonus, it reheated nicely in the microwave a few days later, too. The pepper seemed like way too much after I mixed it in. Luckily, like many spices it floats, so I let it stick to the liquid measuring cup used to transfer the egg mixture from the bowl to the casserole dish and then rinsed the cup between transfers. I’m so glad I did – most of the pepper was removed that way, and I thought it still had a smidgeon too much. It was still wonderful, though, so it’s worth 5 stars in spite of that one little thing.,This is great! I love the twist of pouring the egg mixture on top of the rest of the dish, and the green pepper gives it a nice presentation. Thanks for sharing!


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    Steps

    1
    Done

    Grease a 13 X 9-Inch Baking Dish.

    2
    Done

    in a Skillet Over Medium-High Heat Cook the Sausages With Onion, Crumbling the Meat While Cooking, Until Completely Cooked; Cool Completely.

    3
    Done

    Place About 1/3 Cup of the Cooked Sausage Mixture Down the Center of Each Tortilla.

    4
    Done

    Sprinkle the Mixture With About 2 Tablespoons Shredded Cheese (can Use More).

    5
    Done

    Roll Up Each Tortilla and Place Seam-Side Down Into the Casserole Dish.

    6
    Done

    in a Bowl Whisk Together Flour With Half and Half Cream, Cayenne Pepper, Seasoned Salt and Black Pepper Until Well Combined.

    7
    Done

    in a Bowl Whisk the Eggs With Flour, Cream Cayenne Pepper and 1/2 Teaspoon Seasoned Salt and Black Pepper.

    8
    Done

    Add in the Green Bell Pepper, Then Pour Over the Top of the Tortillas.

    9
    Done

    Cover With Plastic Wrap and Refrigerate For 1 Hour or Up to 8 Hours or Overnight.

    10
    Done

    Remove from the Refrigerator 45 Minutes Before Baking.

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    Nala Bonilla

    Culinary magician transforming basic ingredients into extraordinary meals.

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