Breakfast Enchiladas
Serves 8
Ingredients
- 1 pound bulk breakfast sausage
- 8 flour tortillas
- 8 ounces shredded cheddar
- 6 eggs
- 1/2 tsp salt
- 1 Tbsp flour
- 2 cups half and half
Instructions
- Preheat oven to 350
- In a skillet, cook sausage. Cool slightly, add 1/2 of the shredded cheese. Mix well
- Divide into 8 portions and spoon down the middle of each tortilla. Roll up and place seam side down in a 9×13 pan sprayed with nonstick spray.
- In a large bowl, beat eggs. Add in flour and salt. Beat in half and half.
- Pour egg mixture over enchiladas.
- If baking right away, sprinkle remaining cheese on top and cover with foil. If not baking until the next morning, cover and refrigerate and sprinkle cheese on before baking.
- Bake, covered for 30 minutes. Remove foil and bake another 15 minutes.