To Try: Egg, Sausage and Pepper Breakfast Enchiladas

Recipe created by Faith Durand

From the May 2012 issue of O, The Oprah Magazine

Serves 8

To make a vegetarian version, omit the chorizo sausage and cook the peppers and onion in a drizzle of olive oil, then fold into the egg mixture a 15-ounce can of rinsed and drained black beans.

1 lb fresh chorizo  sausage, casings removed, meat crumbled
1 red bell pepper, cored and diced
1 yellow bell pepper, cored and diced
1 small yellow onion, diced
1 jalapeño pepper, diced (optional)
6 large eggs
1 tsp. kosher salt
¼ tsp. ground black pepper
1½ cups shredded pepper Jack cheese, divided
8 (9″) flour tortillas
1 cup whole milk
2 tsp. cornstarch
1 tsp. ground cumin
Salsa, for serving
Sour cream, for serving

 

 

Active time: 35 minutes

Total time: 1 hour

 

Preheat oven to 375°. Lightly grease a 9″ x 13″ baking dish with cooking spray; set aside. Brown chorizo in a large skillet over medium-high heat until cooked through, about 10 minutes. Add red and yellow bell peppers, onion, and jalapeño pepper (if using) and cook 6 to 8 minutes, or until onion is soft and translucent. Remove from heat and let cool briefly.

 

In a large bowl, whisk together eggs, salt, and pepper; stir in 1 cup cheese and chorizo mixture.

 

Lay a tortilla flat on a large plate. Spoon ½ to ⅔ cup of the egg and sausage mixture in a line down the center of tortilla. Roll up tortilla tightly and place seam side down in baking dish, nestled against the short side of dish. Repeat with remaining tortillas and filling.

 

To make sauce: In a medium bowl, whisk together milk, cornstarch, and cumin. Stir in remaining ½ cup cheese and pour over enchiladas. (At this point, the casserole can be baked immediately or covered and refrigerated overnight.)

 

Bake 35 to 40 minutes, or until eggs are cooked and enchiladas are deep golden brown. Serve immediately with salsa and sour cream.

Faith Durand is the author of Not Your Mother’s Casseroles (Harvard Common).

Read more: http://www.oprah.com/food/Egg-Sausage-and-Pepper-Breakfast-Enchiladas-Recipe#ixzz1t6i8E7H3

 

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Published in: on April 25, 2012 at 5:54 pm  Leave a Comment  

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