Country-Style Breakfast Enchiladas
 Source Mother Thyme Recipe Added: 5/17/2012
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Preheat oven to 350F. Spray a 9×13 baking dish and set aside. In a large bowl whisk eggs, milk, salt, pepper until blended. Heat 1 Tbsp oil in a large skillet over medium heat. Add peppers and onions and cook until slightly tender, about 5-7 minutes. Pour in egg mixture and cook, stirring occasionally until eggs are cooked and scrambled. Remove eggs from skillet into a clean bowl or plate and set aside. Heat 2 Tbsp oil in same skillet over medium-high heat. Add hash browns evenly in skillet and cover. Cook about 5-6 minutes then flip hash browns and cook an additional 5-6 minutes until golden brown. Remove from skillet and set aside. While hash browns are cooking cook sausage in another large skillet over medium-heat until cooked through. Gradually stir in flour adding about 1 Tbsp at a time until absorbed. Gradually stir in milk about 1/4 cup at a time until sauce thickens. After 1 cup milk has been added, add in 1 1/2 cups milk. Stir occasionally until sauce thickens, about 10 minutes. If sauce is too thick continue to add in 1/4 cup of milk at a time, about 2.5-3 cups milk will be enough. Once sauce is done, remove from heat and assemble enchiladas. Line 8 enchiladas and divide egg mixture evenly on each tortilla. Reserve one cup cheese. Sprinkle cheese and hash browns on top of eggs. Tightly roll and place seam side down in prepared baking dish. Pour prepared gravy on top and sprinkle with remaining cheese. Bake 20-30 minutes until cheese is melted and sauce is hot and bubbly. Sprinkle green onion on top before serving. |
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| Advanced Preparation Make enchiladas as directed but don’t add sauce. Cover and refrigerate and store sauce separately.
The next day warm sauce up and then pour over enchiladas.
Bake uncovered at 350 degrees for 30-40 minutes until cheese is melted and sauce is hot and bubbly. | |||||
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