Friday, March 26, 2010

Breakfast Enchiladas

These are a spin-off of my Aunt's wonderful breakfast burrito recipe. We make her breakfast burritos all the time but I wanted to try something new. I was really happy with the result - these are so delicious! I hope ya'll enjoy. Feel free to cut this recipe in half if you have a smaller family and bake in an 8x8 pan. We had these for dinner but these would make a wonderful weekend breakfast or brunch item.

1 roll Reduced Fat Sausage (I used Jimmy Dean)
1 dozen eggs
2 cups frozen or fresh shredded potatoes
1/2 onion, finely chopped
1/2 green bell pepper, chopped
1/2 cup cheese
10-12 flour shells

1 1/2 cups reduced fat sour cream
1 cup 2% milk cheddar cheese
1/4 cup enchilada sauce or this salsa
1 can diced green chiles

Preheat oven to 375. Mix sauce ingredients, set aside.

Freak out because your onion has decided to start a family. In a skillet over medium heat brown sausage, bell pepper and onion for about 5 minutes. Add shredded potatoes and cook about 10 minutes longer, stirring often.

If you don't have any frozen shredded potatoes just use fresh - get out your food processor or cheese grater and shred away!

In a bowl, wisk eggs and pour into pan. Mix through and cook about 2 minutes (until eggs are almost cooked)

Take your shells and place shredded cheese down the center (if desired) and top with about 1/3 cup of filling. Place filled shells in a liberally sprayed 9x13 pan

Top with sauce and bake for 30 minutes.

Serve with fruit salad and enjoy!

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