Breakfast Enchiladas
Servings: 6
Ingredients
- 1 package Teton Waters Ranch breakfast sausage diced into small pieces
- 8 slices bacon
- 6 eggs
- 2 teaspoons + 1 pinch sea salt
- 2 teaspoons + 1 pinch cracked black pepper
- 2 cups Cheddar cheese grated
- 1 cup white onion diced
- 1 teaspoon olive oil
- 2 cups heavy cream
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 12 corn tortillas
Instructions
- Preheat oven to 375 degrees F.
- In a frying pan, cook the bacon to your desired crispiness, remove from pan, dice and set aside. Warm the breakfast sausage through, set aside.
- Meanwhile, crack the eggs into a bowl and whisk in sea salt and cracked black pepper. In a sauté pan, scramble eggs on medium heat for 7 minutes, remove from pan and set aside.
- In the same sauté pan, prepare the gravy. Cook the onions in olive oil for 3 minutes over medium heat. Add the cream, remaining sea salt, cracked black pepper, paprika and garlic powder. Cook on medium heat for another 10 minutes, stirring often (be sure not to scald or scorch the milk or pan) until it reaches the thickness of gravy. Note: You don’t want it to become too thick as it will thicken when it cools. If it becomes thicker than gravy, add more cream. Set aside.
- In the previously used frying pan, sauté the tortillas for 1 minute on each side so they are warm and pliable.
- Assemble the enchiladas. Place a tortilla on a cutting board and spoon some eggs in the middle. Add a small amount of sausage and bacon. and then roll the tortilla up and place in a baking dish. Repeat with remaining tortillas and filling. Top with cheese.
- Pour the gravy evenly over each tortilla and sprinkle with the last cup of cheese.
- Bake for 10 minutes, until the cheese melts and everything is heated through. Serve immediately.
