Breakfast Enchiladas
The best brunch casserole ever!
Servings: 6 Servings
Calories: 1061kcal
Ingredients
- 10 Flour Tortillas 12"
- 6 Eggs cooked and scrambled
- 10 slices Deli Ham
- 3 cups Marble Cheese shredded and divided
- 6 Breakfast Sausages cooked and cubed
"Enchilada" Sauce
- 4 Eggs
- 1 cup Milk of choice
- 1 tablespoon Worcestershire Sauce
- 2 teaspoons Dijon Mustard
Corn Flake Topping
- 1 ½ cups Corn Flakes crushed
- 2 tablespoons Butter melted
Instructions
- Preheat oven to 375°F, spray a 9”x13” casserole dish with non stick cooking spray or grease with melted butter and set aside.
- Assemble the enchiladas by laying the tortillas out on a large surface. Place a piece of ham in the center of each tortilla, then top with the scrambled egg, breakfast sausage and 2 cups of shredded cheese.
- Roll the tortillas up and place one by one into the prepared casserole dish.
"Enchilada" Sauce
- In a medium sized mixing bowl combine the eggs, milk, Worcestershire sauce, and dijon mustard, whisking to combine.
- Pour the prepared sauce over top of the enchiladas in the casserole dish.
- Top with remaining 1 cup of shredded cheese.
Corn Flake Topping
- In a small bowl combine the crushed corn flakes and the melted butter, toss with a fork to combine.
- Sprinkle the corn flake topping on top of the entire casserole, spreading evenly.
- Bake for 30 minutes until set and serve immediately.
Notes
Leftovers can be stored 3-4 days in an airtight container, in the refrigerator.
Nutrition
Serving: 1serving | Calories: 1061kcal | Carbohydrates: 35g | Protein: 58g | Fat: 75g | Saturated Fat: 33g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 0.4g | Cholesterol: 461mg | Sodium: 2295mg | Potassium: 760mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1448IU | Vitamin C: 3mg | Calcium: 635mg | Iron: 7mg
