breakfast enchiladas


  1. 1 lb Greer's Ranch House Hot Sausage
  2. 1 C Bell pepper, chopped
  3. 1/4 C Green onion, chopped
  4. 2 T Cilantro, chopped
  5. 2 C Shredded Pepper Jack cheese, divided
  6. 10 Small (fajita-sized) flour tortillas
  7. 6 Eggs
  8. 2 C Whole milk
  9. 1 T Shawnee Mills All Purpose Flour
  10. 1 tsp Salt
  11. 1/4 tsp Fresh ground black pepper
  12. 14 tsp Garlic powder
  13. 1 tsp Hot sauce
  14. 1 C Salsa

If you’re feeding a crowd, double this recipe. It’s great served with rice and beans, fruit salad and mini cinnamon rolls.



  1. Brown sausage in a hot skillet, cooking until fully cooked and crumbled. Remove from heat, drain and place into mixing bowl and for cooling. Add bell pepper, onion, cilantro and 1 cup cheese, mix gently.

2. Fill each tortilla with 3 heaping tablespoons of sausage mixture. Roll tightly, and place snugly in a 9-by-13-inch pan that’s been sprayed with nonstick cooking spray.

3. In a large bowl, whisk eggs. Add milk, flour, seasonings and hot sauce, stirring to combine. Pour over enchiladas. Cover, and place in refrigerator overnight. Bake, covered, at 350 degrees for 45 minutes. 

4. Uncover, then pour taco sauce over the top. Sprinkle with remaining 1 cup cheese. Continue to bake, uncovered, for 10 to 15 minutes or until hot and bubbling.

Recipe courtesy of the MIO Coalition.