Southern Sausage Breakfast Enchiladas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound ground breakfast sausage
02 -
1/2 cup diced onion
03 -
1 jalapeno, minced
04 -
1/3 cup all-purpose flour
05 -
2 3/4 cups milk
06 -
1/4 teaspoon salt
07 -
1/4 teaspoon pepper
08 -
10 large eggs
09 -
2 tablespoons butter
10 -
2 cups cooked tater tots
11 -
1 cup shredded Pepper Jack cheese
12 -
1 cup shredded cheddar cheese
13 -
10 fajita-size flour tortillas
# Instructions:
01 -
Place sausage in a large nonstick pan over medium-high heat. Crumble it as it cooks. When it is about halfway cooked, add the onion and jalapeno.
02 -
Remove 1 cup of the sausage, onion, and jalapeno mixture with a slotted spoon and set aside.
03 -
Place the skillet back over the heat and sprinkle the flour on the remaining sausage mixture. Cook and stir for 1 minute. Gradually whisk in the milk. Simmer until thickened. Remove from heat.
04 -
Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
05 -
Whisk eggs and season them with salt. Melt butter in a nonstick pan and scramble the eggs. Remove them from the heat when they are still slightly undercooked. They will cook more in the oven.
06 -
In a medium bowl, combine the 1 cup of sausage mixture with the tater tots, the scrambled eggs, and half the Pepper Jack and cheddar cheese.
07 -
Place about 1/2 cup of filling down the center of each tortilla. Roll up and place seam side down in the prepared baking dish.
08 -
Pour sausage gravy on top of the tortillas. Sprinkle remaining cheese on top.
09 -
Bake for 30 to 40 minutes or until heated through and cheese is melted.