Life has been incredibly crazy around here. I can’t even express it. I’ve been meaning to post this recipe for a while, but life has gotten in the way. Our church has been doing some health/cooking “shows” for public access TV. Here is an example of our water show with my soup recipe (starting around minute 28) http://vp.telvue.com/preview?id=T01500&video=178653
Our next show is all about breakfast…the recipe portion filmed in my disaster of a kitchen (hopefully you can’t see that…I fed the kids that morning then set up for VBS and came back and filmed…nothing like throwing everything in the next room).
This recipe is a great make ahead recipe inspired by the blog What Megan is Making. It is also very versatile as you can mix up the filling ingredients to your liking. I’m thinking those who like mushrooms might like to add those.
½ a bag of Morning Star Griller Crumbles (or half lb. breakfast sausage)
2 cups frozen cubed potatoes
1 medium red pepper, chopped
1 small onion, chopped
½ cups Chopped Green Onions
2 cups Shredded Cheddar Cheese, Divided
10 whole Flour Tortillas
1 cup ½ and ½
1 cup milk
1 cup egg substitute (equals 4 eggs)
1 Tablespoon Flour
Salsa, avocado and Sour Cream, To Serve
In a large pan, cook the Griller Crumbles, frozen potatoes, pepper and onion together until the onion is cooked and potatoes warmed through. Let cool slightly. Stir together crumbles-potato mixture, green onions and 1 ½ cups of cheese in a large bowl. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish sprayed with cooking spray. Repeat until all the tortillas are squeezed into the pan.
Whisk together half-and-half, milk, egg substitute, eggs and flour. Pour over tortillas. Cover and let sit overnight.
In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set. Sprinkle remaining 1/2 cup of cheese over enchiladas and bake, uncovered for 10 more minutes, or until the cheese is melted.
Serve with salsa, avocado and sour cream.