Southern Breakfast Enchiladas (Print Version)
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.
02 -
When it is about halfway cooked, add the onion and jalapeno.
03 -
Remove 1 cup of the sausage, onion, and jalapeno mixture with a slotted spoon and set aside.
04 -
Place the skillet back over the heat and sprinkle the flour on the remaining sausage mixture. Cook and stir for 1 minute.
05 -
Gradually whisk in the milk. Simmer until thickened. Remove from heat.
06 -
Preheat oven to 350°F and lightly grease a 9x13-inch baking dish.
07 -
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.
08 -
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.
09 -
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.
10 -
Pour sausage gravy on top. Sprinkle remaining cheese on top. Bake for 30 to 40 minutes.
Notes:
01 -
A hearty Southern breakfast dish combining scrambled eggs, sausage, tater tots, and cheese, all rolled up in tortillas and topped with sausage gravy and melted cheese.