Enchilada Brunch Bake | Dairy Farmers of Manitoba | DFM

Ingredients

• 8 tortillas
• 1 Tbsp (15 mL) canola oil
• 12 large eggs
• ½ cup (125 mL) 3% homogenized milk
• ½ tsp (2.5 mL) salt
• 1 cup (250 mL) shredded Canadian Cheddar cheese
• 1 lb (500 g) ground sausage, browned and crumbled
• 2 tbsp (30 mL) butter
• 2 tbsp (30 mL) flour
• 2 cups (500 mL) 3% homogenized milk, divided
• ½ cup (125 mL) salsa
• ¼ tsp (1 mL) chili powder
• ¼ tsp (1 mL) cumin
• ½ cup (125 mL) shredded Canadian Cheddar cheese
• 1 shredded Canadian Cheddar cheese
• 3 stalks green onion, sliced thinly
• Optional additional toppings
• 5 strips bacon, cooked and crumbled
• 1 avocado, diced
• ½ cup (125 mL) grape tomatoes, halved
• To make ahead, prepare the scrambled eggs, sausage and cheese sauce and store in the refrigerator separately.
• When ready to bake the dish, assemble the enchiladas as per the directions, bake and serve immediately.
• Use the same recipe (without the cheese sauce and toppings) to prepare large batch of breakfast burritos and freeze for quick, on the go breakfasts.
• Wrap each burrito in cling wrap and then store burritos in a large re-sealable freezer bag to prevent freezer burn.
• When ready to eat, remove the plastic wrap, wrap burrito in a paper towel (to prevent tortilla from getting soggy) and microwave for 2-4 minutes.