Here's another idea for some weekend breakfast prep. This one combines my love of enchiladas with my basic breakfast casserole recipe. Instead of layering bread with beaten eggs and other filling ingredients, I use flour tortillas to wrap my filling of choice, pour an egg mixture over top, and let it rest in the refrigerator overnight. In the morning, it's just a matter of popping it into a preheated oven to cook! Then about 15 minutes before it's done, it gets topped with enchilada sauce and a sprinkle of cheese, and it gets put back into the oven to finish cooking. It also reheats well, so a batch of this lasts my family all weekend!
Makes 10 enchiladas
Prep time: About 30 minutes, depending on variations + resting overnight in the refrigerator
Cook time: 45 minutes
Ingredients
9 oz. pork chorizo*
10-oz. can of Rotel diced tomatoes with green chiles
2 3/4 cups of shredded Colby Jack cheese, divided
1/2 cup green onions, sliced
10 8-inch flour tortillas
5 eggs
1 cup half & half
1/2 tsp salt
1 Tbsp all purpose flour
Non-Stick spray
1 cup of your favorite enchilada sauce, red or green
Cilantro, avocado, sour cream, salsa, etc., for serving
* For a vegetarian option, substitute canned black beans (rinsed and drained) for the chorizo.
** I've also made this with pre-cooked turkey sausage breakfast links that I seasoned with cumin and chili powder, for a leaner option.
Directions
Cook the chorizo in a skillet over medium heat, about 10 minutes. Add the canned tomatoes and cook until the liquid has evaporated. Let cool before proceeding. If substituting black beans or using a different meat that is already cooked, you can skip this part - just drain the tomatoes and mix together with the beans or cooked meat.
When the meat mixture has cooled, mix it together with the green onions and 2 cups of the cheese.
Spray a 9x13-inch baking dish with non-stick spray. Fill each tortilla with 1/4 cup of the filling, roll up, and place them in the baking dish, seam side down.
Lightly beat the eggs with a whisk. Add the half & half and salt, and whisk until well blended. While continuously whisking, sprinkle in the flour. Pour the mixture over the tortillas. Tilt the dish back and forth to help guide the egg towards the center of the tortillas. Cover with foil and refrigerate overnight.
In the morning, preheat the oven to 350°F. Remove the casserole from the refrigerator, leave it covered, and allow to sit at room temperature while the oven is preheating.
Bake, covered, for 35 minutes. Uncover, then pour the enchilada sauce over the top, followed with the remaining 1/2 cup of cheese. Continue baking, uncovered, for 15 more minutes.
Serve with your choice of toppings.
Visuals
This is the pork chorizo I usually use.
The canned tomatoes - you can use a different brand if you like.
The enchiladas, all lined up with the egg mixture poured over the top. While this sits in the refrigerator overnight, the eggs will work their way into the tortillas.
After 35 minutes in the oven, getting ready to go back in with the sauce and cheese on top. You can see the eggs have almost set.
Breakfast time.
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