Magic Breakfast Enchiladas
Directions
- 1Preheat the oven to 350 degrees Fahrenheit.
- 2Add the chopped medium onion to a pan.
- 3Add garlic and red peppers to the pan with the onions.
- 4Add a pound of Jimmy Dean Country Mild Premium Pork Sausage to the pan with the vegetables.
- 5Cook and stir the sausage with the vegetables until the sausage is almost cooked.
- 6Add two cups of hash brown mix with onions and peppers to the pan.
- 7Cook and stir the mixture until the sausage is fully browned.
- 8Once cooked, remove the pan from the heat and stir in one cup of cottage cheese.
- 9In a separate bowl, crack eight eggs.
- 10Add one teaspoon of salt and one teaspoon of pepper to the eggs.
- 11Pour three-quarters of a cup of cream into the egg mixture.
- 12Add half of a 10-ounce can of green enchilada sauce to the egg mixture.
- 13Whisk the egg mixture thoroughly.
- 14Grease a baking dish.
- 15Scoop some of the sausage and vegetable mixture into a tortilla, sprinkle with cheese, and roll it up seam side down into the greased baking dish.
- 16Repeat this process to make eight enchiladas.
- 17If there is any extra meat mixture, sprinkle it on top of the rolled enchiladas.
- 18Pour the egg mixture over the enchiladas in the baking dish.
- 19Sprinkle the remaining shredded Monterey Jack cheese on top.
- 20Pour the rest of the can of enchilada sauce over the enchiladas and cheese.
- 21Bake uncovered for 45 minutes, or until the eggs are set and the top is golden.
Ingredients
- 1 medium medium onion, chopped
- garlic
- red pepper
- 1 pound Jimmy Dean Premium Pork Sausage Country Mild
- 2 cups Hash Browns with Onions & Peppers (frozen)
- 1 cup cottage cheese
- 8 eggs
- 1 teaspoon salt
- 1 teaspoon pepper
- 0.75 cup cream
- 1 can (10 oz) green enchilada sauce
- 8 tortillas
- Monterey Jack cheese, shredded
Equipment
skilletbowlwhiskbaking dishoven mittsforkspatula
Tips
- Don't use all the cheese inside the tortillas, save some to sprinkle on top.
- Monterey Jack cheese is used, but mozzarella also works excellently.