MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Make Ahead Breakfast Enchiladas
Categories: Pork, Cheese, Breads, Eggs, Dairy
Yield: 4 servings
8 sl Bacon; cooked, drained,
- crumbled; divided
12 oz Breakfast sausage; cooked,
- crumbled, drained
1 1/2 c (6 oz) shredded extra sharp
- cheddar; divided
6 (6" to 8") flour tortillas
1 1/2 c (12 oz) half & half
4 Extra large eggs
2 ts A-P flour
1/4 ts (ea) salt & black pepper
Spray an 8x10" casserole dish with non-stick spray.
Reserve 2 tb 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.
Set oven @ 350 F/175 C.
Bake breakfast enchiladas, covered, 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.
NOTES: 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 ice box
for at least an hour prior to baking, but overnight is
best.
Leftovers if any can be reheated or frozen.
Recipe by Chula King
RECIPE FROM:
https://springfieldstatejournalregister-il.newsmemory.com
Uncle Dirty Dave's Kitchen
MMMMM
