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Cinco de Mayo Breakfast Enchiladas

By Ole & Shaina Olmanson |

Okay, so Cinco de Mayo is coming, and why not celebrate all day, starting with a proper breakfast of Egg, Sausage, and Pepper Breakfast Enchiladas? Of course, if you can’t get your act together by Saturday, I could give you a pass until the following Sunday, as these enchiladas would be worthy of Mother’s Day, too.

To make a vegetarian version, omit the chorizo sausage and cook the peppers and onion in a drizzle of olive oil, then fold into the egg mixture a 15-ounce can of rinsed and drained black beans.

Egg, Sausage, and Pepper Breakfast Enchiladas
1 red bell pepper, cored and diced
1 yellow bell pepper, cored and diced
1 small yellow onion, diced
1 jalapeño pepper, diced (optional)
6 large eggs
1 tsp. kosher salt
¼ tsp. ground black pepper
1½ cups shredded pepper Jack cheese, divided
8 9″ flour tortillas
1 cup whole milk
2 tsp. cornstarch
1 tsp. ground cumin
Salsa, for serving
Sour cream, for serving

Preheat oven to 375°. Lightly grease a 9″ x 13″ baking dish with cooking spray; set aside. Brown chorizo in a large skillet over medium-high heat until cooked through, about 10 minutes. Add red and yellow bell peppers, onion, and jalapeño pepper (if using) and cook 6 to 8 minutes, or until onion is soft and translucent. Remove from heat and let cool briefly.

In a large bowl, whisk together eggs, salt, and pepper; stir in 1 cup cheese and chorizo mixture.

Lay a tortilla flat on a large plate. Spoon ½ to ⅔ cup of the egg and sausage mixture in a line down the center of tortilla. Roll up tortilla tightly and place seam side down in baking dish, nestled against the short side of dish. Repeat with remaining tortillas and filling.

To make sauce: In a medium bowl, whisk together milk, cornstarch, and cumin. Stir in remaining ½ cup cheese and pour over enchiladas. (At this point, the casserole can be baked immediately or covered and refrigerated overnight.)

Bake 35 to 40 minutes, or until eggs are cooked and enchiladas are deep golden brown. Serve immediately with salsa and sour cream.

Recipe and photo courtesy of O, The Oprah Magazine. They have several plan-ahead and one-dish brunch ideas for whenever the mood to brunch strikes. Plan the night before or pull a last-minute meal out from under your belt to make your weekend morning shine.

**Read more from Shaina on Food for My Family! Follow Shaina on Facebook, Twitter and Pinterest for updates!

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About Ole & Shaina Olmanson


Ole & Shaina Olmanson

Shaina Olmanson is the food writer and home cook behind Food for My Family. Shaina can usually be found in one of three places: cooking, at the computer or behind the camera. These three things occur in the kitchen simultaneously with her four children hanging from her apron strings as she teaches them to cook and the importance of eating locally, seasonally, organically and together. She is a former Babble Food blogger.

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One thought on “Cinco de Mayo Breakfast Enchiladas

  1. Sarah says:

    The sausage is not listed in the ingredients list.

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