SOUTHWESTERN QUICHILADAS - BREAKFAST ENCHILADAS

SOUTHWESTERN QUICHILADAS - BREAKFAST ENCHILADAS

Southwestern Quichiladas Recipe - overnight breakfast enchiladas - tortillas stuffed with sausage, Rotel and cheese with an egg and half and half mixture poured over top - assemble the night before and pop in the oven for an easy breakfast! Top with salsa to kick it up a notch. Great for overnight guest or school morning breakfast.

Recipe adapted from @ https://www.plainchicken.com

Yіeld : 10 servings
Prep Tіme : 10 mіns
Cook Tіme : 45 mіns
Totаl Tіme : 55 mіns

INGREDIENTS:
  • 1 lb sausage, cooked and crumbled
  • 1 (10-oz) can Rotel tomatoes, drained
  • 2-1/2 cups shredded cheddar cheese, divided
  • 6 eggs
  • 2 cups half and half
  • 10 flour tortillas

INSTRUCTIONS:
  • Assemble this casserole the night before and bake it in the morning.
  • Spray a 9x13-inch pan with cooking spray. Set aside. Mix together sausage, Rotel tomatoes and 2 cups of cheddar cheese. Divide meat and cheese mixture between tortillas. Roll up each tortilla and place seam side down in baking dish.
  • Whisk together half and half and eggs. Pour over tortillas. Cover and let sit overnight.
  • When ready to bake, preheat oven to 350ºF. Bake covered for 30-40 minutes. 
  • Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 5-10 more minutes, until cheese is melted. Top with salsa if desired.

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