Here’s a breakfast option that’s an easy crowd pleaser. It’s a fun and flavorful way to start the day, or (*cough!) finish it. That’s right, we aren’t too proud around here to limit this to mornings only. We’ve been known to grab it for lunch and dinner, too! It’s that good.
Once you prepare and cook the basic layers, you assemble all in a 9 X 13 pan and from there you’re talking 30 minutes.
You can also make this ahead and freeze it and just take it out a day before to thaw before cooking. Talk about an easy, amazing, stress-free breakfast! I’d suggest going all-in during the holidays with this one. I’m pretty confident your overnight guests will thank you for it.
1 medium size yellow onion, about 1 cup chopped small
1 green or red bell pepper, about 1 cup chopped small
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
6 small white corn or flour tortillas, cut into wedges
6-8 ounces Monterrey jack cheese, about 4 cups shredded
3 cups enchilada sauce of your choice, red or green chile
chopped fresh tomato
In a large skillet, over medium high heat, cook and crumble the sausage. Remove from the skillet and set aside in a separate bowl. Drain off about a teaspoon or two of oil (if there is more than that left in the pan).
Add the onions to the hot skillet and sauté for at least 10 minutes, stirring frequently until they begin to turn brown. Salt and pepper them as they cook. Add the bell peppers to the onions and cook, stirring frequently, until they begin to soften, about 3 minutes.
While the vegetables are finishing on the stove, preheat the oven to 350 degrees. Lightly whisk the eggs and set aside. Remove the vegetables from the skillet and set aside in a small bowl. Reduce the heat to medium or medium low and add a teaspoon or two of butter to the skillet. Allow the butter to melt and then add the eggs. Gently stir the eggs only a few times as they slowly cook. This should take just a few minutes. Sprinkle with salt and pepper. When the eggs begin to hold together and they still look wet, remove from the heat.
Pour 1/2 a cup or so of the enchilada sauce into the bottom of a 9×13 dish. Place a single layer of tortilla wedges on top of the sauce. Layer half of the sausage on the tortillas, then half of the eggs over the sausage and top with the onions and peppers. Sprinkle with a little less than half of the cheese and top with a layer of tortillas.
Pour 1 cup of enchilada sauce over the tortillas and then repeat the sausage and egg layers. Top them with the last layer of tortillas. Pour the rest of the green chile sauce over the top of the dish and sprinkle the remaining cheese over the sauce.
Bake for 20-25 minutes, until the sauce and cheese are bubbling. Let rest for 5-10 minutes before serving.
FREEZER DIRECTIONS: Before baking the assembled casserole, cover it tightly and freeze the whole thing. Let the enchiladas thaw in the fridge for a day or two before you want to heat them, then bake the dish like usual.