Breakfast/Brunch · Pork

Easy and Cheesy Breakfast Enchiladas

Breakfast Enchiladas

Y’all may recall how much I sing the praises of breakfast dishes. But when you’re someone who hits the snooze button several times a morning–every morning, spending a lot of time in the kitchen in the AM is the last thing I ever want to do.

So what’s a breakfast lovin’ gal to do?

Easy….

Breakfast Enchiladas

Create recipes that you can make the night before!

Yup. Dishes that can be prepped hours before cooking that are no fuss- no muss but don’t sacrifice on the flavor.

These super easy, super cheesy Breakfast Enchiladas fit the bill. They’re filled with tons of spices, eggs, sausage & cheeses and then rolled up in corn tortillas before being smothered with more enchilada sauce and shredded cheese. At this point, you can either bake the enchiladas or throw them in the fridge overnight.

Breakfast Enchiladas

I often choose the latter option so that when my first alarm goes off in the morning, I can roll out of bed to preheat the oven….and then roll back in until it reaches temp. After a quick snooze, I throw the dish of enchiladas in and bake for about 20 minutes.

Which just so happens to be enough time for another quick snooze session.

Yea–I’ve got issues. But by the time the timer goes off, the enchiladas are ooey-gooey perfect! I dress them with some diced tomatoes, fresh cilantro, avocado, salsa and sour cream–Delicioso!

Now if I could only teach my puggle how to make coffee….
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Easy and Cheesy Breakfast Enchiladas
Serves 6- 8

Ingredients:

4 large eggs, beaten
2 tablespoons milk
½ tablespoon taco seasonings
¼ teaspoon red pepper flakes
¼ cup chopped cilantro
1 tablespoons vegetable oil
½ pound breakfast sausage
½ cup diced yellow onion
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
kosher salt and pepper
15-ounce can enchilada sauce
12 corn tortillas
2 cups shredded Monterrey Jack or Cheddar cheese
1 scallion, diced
½ cup finely diced tomatoes
½ cup finely diced red bell pepper
1 small avocado, diced or thinly sliced
sour cream and salsa, optional

In a bowl, whisk together the eggs, milk, taco seasonings, red pepper flakes and 2 tablespoons cilantro.

In a skillet, heat the vegetable oil to medium and add the breakfast sausage. Use a wooden spoon to crumble the sausage and break into small pieces. Cook the sausage until browned and transfer to a plate.

Add the onions, jalapeno and garlic to the skillet and cook for 1 minute. Pour in the eggs. Continue cooking, gently stirring the eggs with a rubber spatula until the eggs have almost set. Fold in the cooked sausage and cook for an additional minute. Season with additional salt and pepper and remove the skillet from the stove to allow the mixture to slightly cool.

Preheat oven to 375 degrees F.

Coat the bottom of a 13 x 9-inch casserole dish with a few spoonfuls of the enchilada sauce. Pour the remaining sauce into a shallow dish. Wrap the tortillas in a kitchen towel and microwave for 30 seconds so that they become more pliable. Dip each tortilla into the dish of enchilada sauce to coat both sides. Place a few spoonfuls of the egg/sausage mixture in the center of each tortilla. Top with shredded cheese and roll the tortilla, securing all the fillings inside. Place the filled tortilla, seam side down into the casserole dish. Repeat with the remaining ingredients, placing each enchilada snuggly against each other.

Pour the leftover sauce over the enchiladas and top with the remaining cheese. Bake for 15-20 minutes or until the cheese has fully melted. Remove from the oven and top the enchiladas with scallions, tomatoes, bell pepper, avocado and the remaining cilantro. Serve warm with salsa and sour cream.

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Breakfast/Brunch

Breakfast Biscuit Casserole

Breakfast Biscuit Casserole

The last Friday of every month, my team does a gluttonous but delicious Breakfast Potluck.  With 15 people on the team bringing in all types of goodies, you can imagine what kind of extensive spread we have.

Sure, some may think it’s not so productive to gorge ourselves so early in the morning. And yes, I’m usually in a food coma for the better part of the day—but it’s just so darn tasty.

Breakfast Biscuit Casserole

At our last go around, I decided to make an easy but hearty breakfast casserole— a Breakfast Biscuit Casserole to be exact. And you want to know my shortcut? I use a can of ready-to-bake biscuits. Yup, the same type you use in monkey bread—–mmmmm, monkey bread.

Breakfast Biscuit Casserole

The end results in something fluffy, eggy, cheesy and just plain über delish! The prep time is nothing at all and by the time your morning coffee is ready, you’ll have the casserole in the oven.

Easy. Peasy.

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Breakfast Biscuit Casserole
Serves 8

Ingredients:

1 tablespoon vegetable oil
¼ pound breakfast sausage
1 cup chopped crimini mushrooms
3 eggs
½ cup milk
2 heaping tablespoons grated parmesan cheese
kosher salt
black pepper
1 can ready-to-bake biscuits (1 pound)
cooking spray
1 heaping cup shredded sharp cheddar
2 scallions, chopped

Preheat oven to 375 degrees F.

In a skillet, heat the vegetable oil to medium and add the breakfast sausage. Use a wooden spoon to crumble the sausage and break into small pieces. Cook the sausage until browned and transfer to a plate. Add the mushrooms to the skillet and cook until just tender. Transfer to the plate with the sausage.

In a bowl, whisk together the eggs, milk, and parmesan cheese. Season with salt and pepper.

Take each biscuit and cut them into quarters. Grease a 10-inch casserole dish with cooking spray. Spread the biscuit pieces evenly in a single layer on the bottom of the dish. Pour the egg mixture over the biscuits and sprinkle the sausage and mushrooms over the top. Top the casserole with the cheese and scallions. Bake for 35-40 minutes or until golden brown. Serve warm.

Beef

Shepherd’s Pie (Cottage Pie)

Shepherd's Pie

Who doesn’t love comfort food? Especially during these chilly months when all you want is some good “stick to your ribs” kind of goodness. After all, we have all of spring to eat light!

Shepherd’s Pie fits the bill perfectly. You can essentially put anything and everything in it. And, if you assemble it on a lazy Sunday, you can have a filling and yummy dinner later on in the week!

I threw this little number together by digging around in the kitchen. With a few leftovers, frozen veggies, and a couple pantry staples, this Shepherd’s Pie was ready to fill the tummies of our little munchkins in no time!
Shepherd's Pie

 

Note: Eeek! I stand corrected! After posting this, I was reminded that if made with beef, this is actually called “Cottage Pie”. Shepherd’s Pies are traditionally made with lamb. I jokingly said that if made with turkey, it’s called “Thanksgiving Pie”. 🙂

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Shepherd’s Pie
Serves Approximately 6-8

Ingredients:

1 Pound Lean Ground Beef (or substitute with Ground Turkey)
½ Cup Yellow Onions, diced
½ Cup Celery, diced
1 Tablespoon Garlic, minced
1 Teaspoon Fresh Thyme
2 Tablespoons Worcestershire Sauce
1 Tablespoon Vegetable Oil
1½ Cups Frozen Vegetables (Peas, Corn, Carrots, etc.)
1½ Cups Beef Gravy
3 Cups Mashed Potatoes
3 Tablespoons Parmesan Cheese, finely grated
Salt and Pepper to taste

Preheat oven to 375 degrees.

In a large skillet, heat oil. Add onions, celery, and garlic and cook until they are translucent but not browned—approximately 5-6 minutes. Remove to a clean dish. In the same skillet, add the ground beef and cook until browned. Using a large spoon, discard any excess fat/grease. Add the onions, celery, and garlic mixture back to skillet and stir well. Add the worcestershire sauce, thyme and cook for an additional minute. Add frozen vegetables and gravy and cook for an additional 2-3 minutes. Season with salt and pepper.

Cover a large casserole dish with cooking spray. Pour the ground beef/vegetable mixture into the dish and spread evenly. Spoon the mashed potatoes on top and carefully spread to create an even layer. Sprinkle parmesan cheese all over the top and place the dish in the preheated oven. Bake for 25-30 minutes. Turn the oven broiler on and brown the top of the Shepherd’s Pie until it turns an even golden brown color.

Remove from the oven and allow to set for 5-10 minutes before serving. Enjoy!