Monday, September 17, 2012

Scrambled Egg and Sausage Stacked Enchiladas

Scrambled Egg and Sausage Stacked Enchiladas recipe by Barefeet In The Kitchen

Scrambled eggs, breakfast sausage, green chile, cheese and soft tortillas are some of our favorite breakfast foods. My kids have been requesting enchiladas for a couple of weeks now and last night I was craving breakfast for dinner. In the perfect compromise, this idea was born.

The best part of this meal? It made enough that dinner was served with enough leftover for breakfast as well! We all enjoyed this very much and both of my older boys requested seconds. I really liked the uniqueness of the scrambled eggs in this dish instead of our usual frittata or quiche.

Scrambled Egg and Sausage Stacked Enchiladas
Yield: 8-10 servings
(printable recipe)

1 lb breakfast sausage, spicy/hot or regular
1 medium size yellow onion, sliced into very thin strips
1 green or red bell pepper, sliced into 1" matchsticks
10 eggs
kosher salt, to taste
freshly cracked black pepper, to taste
6 small white corn or flour tortillas, each cut into 6 small triangles
6-8 ounces Monterrey jack cheese, about 2 cups shredded
3 cups enchilada sauce of your choice, red or green chile

In a large skillet, over medium high heat, cook and crumble the sausage. Remove from the skillet and set aside in a separate bowl. Drain all about a teaspoon or two of oil (if there is more than that left in the pan). Add the onions to the hot skillet and saute for at least 10 minutes, stirring frequently until then begin to turn brown. Salt and pepper them as they cook. If you have the time, an additional 10 minutes will begin to caramelize them and add a slight sweetness to the dish. Add the bell peppers to the onions and cook, stirring frequently, until they begin to soften, about 3 minutes.

While the vegetables are finishing on the stove, preheat the oven to 350 degrees. Lightly scramble the eggs and set aside. Remove the vegetables from the skillet and set aside in a small bowl. Reduce the heat to medium or medium low and add a teaspoon of two of butter to the skillet. Allow the butter to melt and then add the eggs. Gently stir the eggs only a few times as they slowly cook. This should take just a few minutes. Sprinkle with salt and pepper. When the eggs begin to hold together and they still look wet, remove from the heat.

Pour 1/2 a cup or so of the enchilada sauce into the bottom of a 9x13 dish. (I used two smaller 5x7 pans instead.) Place a single layer of tortilla wedges on top of the sauce. Layer half of the sausage on the tortillas, then half of the eggs over the sausage and top with the onions and peppers. Sprinkle with a little less than half of the cheese and top with a layer of tortillas. Pour 1 cup of enchilada sauce over the tortillas and then repeat the sausage and egg layers. Top them with the last layer of tortillas. Pour the rest of the green chile sauce over the top of the dish and sprinkle the remaining cheese over the sauce. Bake for 20-25 minutes, until the sauce and cheese are bubbling. Let rest for 5-10 minutes before serving. Enjoy!

FREEZER MEAL: Layer everything into the pan and when it has cooled completely, cover with foil or lids and freeze. 1-2 days before you plan to eat this, take it out of the freezer and place it in the fridge. Once thawed, bake as noted above.

Scrambled Egg and Sausage Stacked Enchiladas recipe by Barefeet In The Kitchen



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13 comments:

  1. One day when your boys grow up and get married, your daughter-in-laws are going to be asking you how to cook! Your boys are so lucky to be able to try new things and like them! Makes me so sad for the children eating pop-tarts everyday instead of new, fresh and delicious foods. Another great idea and a wonderful warm filling breakfast!

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  2. Oooohhhhh.. that looks soooooo good!!!!

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  3. I love breakfast for dinner and especially one that makes breakfast leftover for the next day. This looks incredible. I'm curious as to why matchsticks instead of small dice though. However it's cut, it looks like it tastes amazing.

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    1. Small dice would be fine as well. I just felt like cutting matchsticks and I thought they looked prettier. (How's that for reasoning? ha!) There was a little more of a pepper flavor than with the small dice, but I don't think it matters at all really. Have a great day, Christiane!

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  4. Oh my Mary - Looks awesome and I haven't had breakfast yet so now I'm in pain. I don't think it would serve 8-10 if I was one of them cause I'd probably just founder on this.

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  5. This is brilliant. I would LOVE this for breakfast, the gooey cheese on those eggs looks so good to me right now.

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  6. Mary, you ALWAYS really post the best family friendly simple meals that look so delicious I want to reach in a grab a bite. I love coming here! :)

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  7. I like having the two smaller pans - one for me and one for everyone else ;)

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  8. This looks great. I'm definitely bookmarking this to make for a weekend breakfast.

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  9. My husband and I brown bag our work breakfasts. I made a 13x9 pan of this and we ate it all week long. I used green chili enchilada sauce and made no adjustments to your recipe. I served it over a bed of baby spinach. It was absolutely delicious. Thanks for such a wonderful recipe.

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