Saturday, February 4, 2017

Southern Style Breakfast "Enchiladas"

***Watch the video HERE!***

Ingredients


-3 cups of shredded cheese (set one cup aside for topping)
-2 rolls of mild sausage
-O’Brian hash browns (20 oz bag)
-10 eggs
-2 cans Rotel tomatoes (drained)
-12 regular sized tortillas
-6 cups of homemade sausage gravy OR 3 cans of sausage gravy
-If making gravy you’ll need:
-2 rolls of mild sausage (in addition to the 2 rolls for the filling)
-1 1/2 cup all purpose flour
-1/2 gallon of milk
-2 tablespoons salt
-1 tablespoon pepper

Directions



  1. ***If making sausage gravy start here. If using canned, skip to set 2.*** Cook sausage on medium high heat, crumbling as you cook. DO NOT DRAIN. Gradually stir flour into sausage & cook for 2 minutes while stirring. Add milk slowly while constantly stirring. Add salt and pepper. Keep cooking for 5 minutes until thickened. I have a post on it HERE if you’d like to watch it.
  2. Brown sausage, crumbling as it cooks. Drain sausage.
  3. Scramble eggs.
  4. Combine sausage, 2 cups of cheese, hash browns, scrambled eggs, & Rotel tomatoes. Stir until combined.

5. Pour 2 cups of gravy onto the bottom of the pan.


6. Dip each tortilla into gravy, fill with filling, roll enchilada, & place seam side down into pan.






7. Pour gravy over enchiladas and sprinkle cheese over gravy.




8. Bake, uncovered, at 350º for 30 minutes.

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