And today I will be sharing a recipe for gooey, cheesy breakfast enchiladas.
SAUSAGE AND EGG BREAKFAST ENCHILADAS
1 lb. breakfast sausage (I just removed the casing)
6 flour tortillas (soft taco size)
1 can red enchilada sauce
Mexican shredded cheese
Preheat oven to 350 degrees. In a skillet, cook the sausage until it is crumbled and browned. Remove from pan and drain on paper towels. Pour off some of the sausage grease, reserving some to scramble the eggs. Pour 1/3 of the red enchilada sauce into the bottom of a small baking dish. Load each tortilla with sausage, scrambled egg and some shredded cheese. Lay the enchiladas in the baking dish seam side down. Top with the other 2/3 of the enchilada sauce and sprinkle with more cheese. Bake at 350 degrees until cheese is golden and melted, about 10-12 minutes.
Worth the gym trip.