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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Associate Foods Editor Mary Allen Perry likes the make-ahead ease of this breakfast casserole recipe. Prepare the recipe, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes; bake as directed. Tip: Make the Cheese Sauce before scrambling the eggs so the sauce will be ready to add at the proper time. Ingredients:
1 (1-pound) package hot ground pork sausage |
2 tablespoons butter or margarine |
4 green onions, thinly sliced |
2 tablespoons chopped fresh cilantro |
14 large eggs, beaten |
3/4 teaspoon salt |
1/2 teaspoon pepper |
cheese sauce (see page 84) |
8 (8-inch) flour tortillas |
1 cup (4 ounces) shredded monterey jack cheese with jalapeños |
toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro |
Directions:
1. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
2. Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
3. Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.
4. Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.
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