This is a terrific breakfast casserole idea - if I could just get the cheese sauce right! I think I made it too thick and it wasn't a very good recipe to begin with, thanks to the Southern Living website. On a re-heat, I zapped some jarred salsa con queso (the Tostitos brand, to be exact) and sauced-up the leftovers. The dish was enhanced significantly! I'll post the recipe as I made it with the exception of the cheese sauce.
The hash brown casserole recipe was originally posted in A Sunday Brunch collection of recipes, found here, but I have re-posted it here for the sake of convenience.
Ingredients
For the Breakfast Enchiladas
1 lb pork sausage (like, Jimmy Dean "Hot")
4 green onion, thinly sliced, plus 2 more for garnish
3-4 tbsp fresh cilantro, roughly chopped, plus more for garnish
14 large or 12 extra large eggs
2-3 tbsp heavy cream
2 cups shredded Monterrey Jack Cheese
8 8" whole wheat flour tortillas
1 lb Velveeta, cubed
1 10-oz can diced tomatoes & green chilies (like, Ro-Tel)
8-10 grape or cherry tomatoes, halved
3 oz crumbled Cotija Cheese
non-stock cooking spray (like, Pam)
salt & pepper to taste
Ingredients
For the Hash Browns
1 30-oz package frozen hash brown potatoes, thawed (like, Ore-Ida Shredded)
1/2 cup butter, melted
2 10.75-oz cans condensed cream of chicken soup (like, Campbell's)
1/2 can milk
1/2 cup yellow onion, finely diced
2 cups shredded sharp cheddar cheese (like, Sargento)
non-stick cooking spray (like, Pam)
salt & pepper to taste
The Recipes
For the Breakfast Enchiladas
In a large skillet over medium high heat, crumble and cook the sausage until no longer pink. Remove from the skillet and allow to drain on paper towels.
Add the green onion to the skillet and sauté for a couple of minutes, then add the cilantro and sauté for another minute.
Ensure your eggs are blended well with the 2-3 tablespoons of heavy cream using a wire whisk. Add the eggs to the skillet and gently scramble. Cook until the eggs are set, but moist, to what generally would be considered "soft scrambled". Remove from the heat and put the eggs into a large mixing bowl, Fold in one cup of the Monterrey Jack cheese, and then add the cooked sausage. Season with salt and pepper. Stir gently to combine all ingredients.
Pre-heat the oven to 350F degrees (365F in high altitudes above 5,000 feet).
Treat a 13" x 9" baking dish with the non-stick spray.
Divide the contents of the mixing bowl into roughly eight equal portions, just by using a fork to separate the portions in the mixing bowl. You don't have to be precise, but this will help you distribute the egg and sausage filling more or less equally among the tortillas.
Spoon in equal portions of the filling onto each tortilla; roll the tortilla up and place seam-side down in the baking dish. Top with the remaining cup of Monterrey Jack Cheese.
Place the baking dish in the middle part of the oven for about thirty minutes.
In the meantime, zap the cubed Velveeta in a covered dish for 2-3 minutes until thoroughly melted. Stir once halfway through the process. Add the can of diced tomatoes and chilies to the melted Velveeta and stir to combine, then zap for another 30 seconds.
Pull the enchiladas out of the oven for a minute and pour the Velveeta sauce over the top. Continue to bake the enchiladas for another 30-45 minutes until everything is bubbly.
Top the casserole with the additional chopped green onion, cilantro, crumbled Cotija cheese and the halved cherry or grape tomatoes. Serve immediately.
For the Hash Brown Casserole
Pre-heat the oven to 350F degrees (365 in high altitudes above 5,000 feet).
In a large bowl combine all the ingredients well. Spread evenly into a 13" x 9" baking dish treated with non-stick cooking spray. Bake 60 to 75 minutes until the casserole is browned and bubbly.
No comments
Post a Comment