BREAKFAST ENCHILADAS

BREAKFAST ENCHILADAS
1 pound sausage
1/2 pound bacon, cooked and crumbled
2 cups shredded cheddar jack cheese mixture
6 inch white corn tortillas
6 Large eggs
1 tablespoon Wondra
1 cup heavy whipping cream
1 cup 1/2 and 1/2

  • Preheat oven 350 degrees.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • Brown sausage and drain off oil.
  • Combine 1 cup of cheese, sausage and 1/2 of bacon.
  • Fill each tortilla, roll and place seam side down in the baking dish.
  • Continue until your baking dish is full.
  • In a large mixing bowl whisk together the eggs and flour.
  • Add the whipping cream and half and half whisking until well blended.
  • Pour the egg mixture over the tortillas. ** If you are baking the next day save the next 2 steps until just before putting in the oven.
  • Top with remaining cheese and bacon bits.
  • Cover with foil and bake 30 minutes.
  • Remove foil and bake an additional 15 minutes until cheese is melted and golden.

**NOTE:  This will keep overnight for baking the next morning.

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