Enchiladas with bacon add punch to brunch
Make ahead breakfast enchiladas is the perfect dish for your Mother’s Day breakfast or brunch. These breakfast enchiladas are teeming with cheesy sausage and bacon goodness surrounded by a soft and creamy egg-based custard.
I like to put the breakfast enchiladas together the night before and pop them in the oven the next morning. However, you can also bake the breakfast enchiladas the same day as you put them together. It’s best to let them sit for at least an hour for the custard to become fully incorporated.
You might think that with the word enchilada in the title, this tasty breakfast enchilada recipe is Mexican inspired. However, the only Mexican inspiration is the tortilla.
I used 6 to 7-inch store-bought flour tortillas for this simple to make dish and filled the tortillas with a mixture of sausage, cheddar cheese and bacon.
To bind the enchiladas together, I used a custard made from half and half, eggs, all-purpose flour, salt and pepper.
You can never have too much cheese or bacon in a recipe, so I finished off the enchiladas with some additional cheddar cheese and crumbled bacon.
Talk about good! I served the Make Ahead Breakfast Enchiladas with some fresh fruit for a spectacular breakfast/ brunch. As an added bonus, any leftovers reheat perfectly in the microwave and can even be frozen for later use.
Chula King is the blogger behind Pudgefactor.com.
Make ahead breakfast enchiladas Serves 4 to 6
8 slices bacon, cooked, drained and crumbled, divided 12-ounces sausage, cooked, crumbled
and drained
1 1⁄2 cups (6-ounces) shredded extra sharp cheddar cheese, divided
6 6 to 7-inch flour tortillas
1 1⁄2 cups (12-ounces) half and half
4 extra large eggs
2 teaspoons all-purpose flour
1⁄4 teaspoon Kosher salt
1⁄4 teaspoon black pepper
Spray an 8-by-10-inch casserole dish
with non-stick spray.
Reserve 2 tablespoons of crumbled bacon for sprinkling on top of enchiladas.
Combine sausage, 3⁄4 cup of shredded cheese and crumbled bacon minus the 2 tablespoons reserved for sprinkling on the top of the enchiladas.
Place about 1⁄2 cup of the sausage mixture down the center of a flour tortilla. Tightly roll up and place seam side down in prepared casserole dish. Repeat with remaining sausage mixture
and tortillas.
Whisk together the half and half, eggs, flour, salt and pepper. Pour over enchiladas in the casserole dish. Cover with aluminum foil and refrigerate overnight.
Preheat oven to 350°F. Bake breakfast enchiladas, covered, in preheated oven for 40 minutes. Remove aluminum foil; sprinkle on remaining 3⁄4 cup of shredded cheese and reserved bacon bits. Bake uncovered for 10 additional minutes or until cheese is melted. Remove from oven. Allow to cool for 5 to 10 minutes and serve.
Chula’s tips
● I used Jimmy Dean hot sausage in this recipe, but any good quality sausage
can be used.
● I really like the taste of real cooked bacon. However, you could certainly use store-bought bacon bits in this recipe.
● Feel free to substitute sharp or regular cheddar cheese, Monterey Jack or Pepper Jack cheese for the extra sharp cheddar cheese. You can also mix things up by using several types of cheese.
● You can also substitute whole milk for the half and half.
● This dish is best if it’s allowed to sit in the refrigerator for at least an hour prior to baking, but overnight is best.
● Leftovers if any can be reheated or frozen.