Cheesy Sausage and Egg Enchiladas
Recipe: #9353
April 30, 2013
Categories: Breakfast, Casseroles, Pork Sausage, Eggs Brunch, Oven Bake, more
"Another one of my "experiments" which I think turned out pretty good.And since I don't consider this a true Mexican dish,I didn't know what to put this under.Now this makes 10 enchiladas,but I entered it served 5 persons at 2 each. (UPDATE: On June 18th.2014,Lori Mama,the wonderful lady that took the photo gave me her permission to use it)." Keep Smiling :)"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (293.9 g)
- Calories 540.4
- Total Fat - 40.9 g
- Saturated Fat - 16.2 g
- Cholesterol - 328 mg
- Sodium - 1889.9 mg
- Total Carbohydrate - 9.7 g
- Dietary Fiber - 1.6 g
- Sugars - 4.1 g
- Protein - 33 g
- Calcium - 484.8 mg
- Iron - 2.3 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
In skillet over medium heat crumble and brown sausage,drain and save2 tablespoons drippings.
Step 3
Return sausage along with drippings to skillet and add beaten eggs; scramble until desired doneness.
Step 4
Add 1/2 cup salsa with 1 cup of cheese, stir until well blended.
Step 5
Spread 1 cup of salsa in a 13 x 9-inch pan, which has been prepared with cooking spray.
Step 6
Put 1/4 cup of meat mixture down the center of each tortilla; roll up.
Step 7
Place tortilla seam side down on salsa.
Step 8
Top evenly with remaining salsa and cheese.
Step 9
Bake at 350 degrees for 25 minutes or until thoroughly heated and lightly browned.
Tips
No special items needed.
0 Reviews
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