Breakfast Enchiladas

I can’t remember when my love of eggs began. Sometime over the last few years. Probably when I was nursing my sick pregnant self and then literally nursing a newborn and had so little time- or desire- to prepare elaborate meals. If we were tired of take out and needed something nutritious quick!, I’d reach for eggs. And I eventually got much more creative in how I prepared them: beyond scrambled there were breakfast tacos and burritos, huevos rancheros, bacon and egg sandwiches, eggs baked in tomato sauce (I’ll share this recipe eventually) and even eggs on pizza (though this recipe I don’t consider fast or simple). I love all forms of so-called breakfast foods and I don’t hesitate to serve them for dinner (today’s dish became dinner several nights in a row- no complaints here).

This is just another fusion of two of my favorite things: eggs and Mexican/Southwestern food. Eggs in enchilada form. These can be filled with spicy chorizo or ham (I actually preferred the ham) or made vegetarian with beans (you could stuff some spinach in there too). They can be prepped ahead and baked just before breakfast/lunch/dinner. I could eat them anytime.

Breakfast Enchiladas

INGREDIENTS

1 lb. fresh chorizo sausage, casings removed and crumbled (I made some with diced ham; you could also use turkey or chicken sausage or a can of black or pinto beans for a vegetarian version)
2 bell peppers, cored and diced (I used a red and yellow)
1 small yellow onion, diced
2 cloves garlic, minced
1 jalapeno pepper, diced (optional)
8 eggs
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 cups shredded cheese (Monterey Jack, Colby Jack, Pepper Jack, etc.), divided
8 9-inch whole wheat flour tortillas (or more if you want to use small corn tortillas)
1 cup whole milk (low-fat would probably work)
2 tsp. cornstarch
1 tsp. ground cumin

for serving:
salsa or pico de gallo
sour cream
sliced avocado or guacamole
chopped cilantro

DIRECTIONS

1. Preheat oven to 375 F. Lightly grease a 9×13 baking dish.

2. Brown chorizo in a large skillet over medium-high heat for 8-10 minutes or until just cooked through. Add the onion, peppers, garlic, and jalapeno (if using) and cook for 6-8 minutes or until the onion is soft. Remove from the heat and let cool briefly.

3. In a large bowl, whisk together the eggs, and salt and pepper. Stir in 1 cup of the cheese and the sausage mixture.

4. Spoon about 1/2-1/3 cup of the filling into the center of a tortilla. Roll up tightly and place seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

5. To make the sauce, in a medium bowl whisk together the milk cornstarch, and cumin. Pour over the enchiladas. Sprinkle the remaining cheese over top.

6. Bake in preheated oven for about 35 minutes, until the eggs are cooked through the cheese is bubbling and browned on top. Serve warm with salsa, sour cream, avocado, and/or cilantro.

NOTE: These enchiladas could be prepared ahead of time and refrigerated until ready to bake, just remember you will need to increase the cooking time if they go into the oven cold.

Makes a 9×13 pan.

(Adapted from Oprah Magazine)

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