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Make Ahead Sausage and Egg Enchiladas

Created by KittenCal on December 22, 2011

1 pound bulk pork sausage meat
1 medium onion, chopped
10 (8-inch) flour tortillas
1 1/4 cups shredded cheddar , divided (about 2 tablespoons per enchilada, I really don’t even bother to measure the cheese amount if you like lots of cheese then you can use more)
6 large or extra large eggs
1 tablespoons flour
2 cups light cream (10% or 18%)

Step 1: Grease a 13 x 9-inch baking dish. In a skillet over medium-high heat cook/brown the sausage meat with onion crumbling the meat while cooking; drain fat, set aside and cool completely (for the the best flavor the meat should be lightly browned this may take about 10-12 minutes or more).
Step 2: Place about 1/3 cup of the cooked sausage meat down the center of each tortilla, then sprinkle 2 tablespoons or more shredded cheese over the sausage. Roll up each tortilla and place seam side down in the baking dish.
Step 3: In a bowl whisk eggs with flour, light cream, salt and black pepper, then mix in the green bell pepper; pour over the top of the rolled tortillas in the dish.Cover with plastic wrap and refrigerate for 1 hour or overnight.
Step 4: When ready to bake remove from the refrigerator 1 hour before baking. Preheat oven to 350 degrees F. Remove plastic wrap and cover with foil. Bake for 25 minutes; uncover and continue baking for another 10 minutes.
Step 5: Remove from oven then sprinkle 1-1/2 cups shredded cheddar cheese on top and return to oven for another 5 minutes or until the cheese melts. Allow to sit for at least 15 minutes before serving. Serve with sour cream and salsa on the side.