What’s for Brinner?
If you’ve been around me off or online for very long, you know that I am NOT a fan of winter. I’m a gardener and a homesteader and I enjoy the warmth and comfort that spring and summer bring to my heart. However, in the winter, for me it’s all about the spring planning and the comfort food. In our house, there is one comfort food that we can all get around is Brinner, or breakfast for dinner.
While I love making and eating Brinner, I don’t like the clean up. A few weeks ago I came across a new idea and of course I had to tinker with it all and put my own spin on it. Breakfast enchiladas as we know it were born and an immediately favorite in our home.
- 1 lb. bacon, cooked and chopped
- 1 lb. sausage, cooked and chopped
- 1/2 cup onion, chopped (I used red, but you can use whatever you like best)
- 4 cups cheddar cheese, shredded
- 2 Tbspn. garlic powder
- 6 eggs
- 1.5 cups milk
- salt and pepper to taste
- 8 medium tortillas (I used low carb)
- sour cream (optional)
- salsa (optional)
- hot sauce (optional)
- In a large bowl mix bacon, sausage, cheese, onion, and garlic powder.
- Reserve half of the mixture.
- Spoon a heaping amount of the mixture into a tortilla.
- Fold the ends of the tortilla and roll tight.
- Place tortillas seam down in a greased casserole dish.
- In another bowl, mix eggs, salt, pepper, and milk.
- Poor egg mixture over the tortillas.
- Sprinkle rest of meat/cheese/onion mixture over the top of eggs and tortillas.
- Cover with foil and either place in refrigerator until ready to cook (overnight if you want).
- Bake at 350 degree for 35-40 minutes or until eggs are fully cooked.
- Remove foil and bake for additional 5 minutes.
- Serve immediately with your choice of garnish (sour cream, salsa, hot sauce).
These enchiladas can be made the night before if you want them in the morning for , or they can be made in the morning and ready to cook for Brinner. Everything is in one dish so clean up is a breeze.