I can't think of a better way to start a Father's Day celebration than by preparing a delicious breakfast featuring Sausage Enchiladas. Sue York of Monroe County proved to us that this is a winning recipe at the Arkansas Farm Bureau Dairy Foods Contest by being awarded second place in the Main Dish category.
Besides tasting delicious and having the ability to be prepared ahead to fit a busy schedule, Sausage Enchiladas definitely qualifies for celebrating the use of dairy products during June Dairy Month.
1 lb. bulk sausage
1 1/2 cup of shredded Monterey Jack cheese (divided)
1 bag (2 oz.) of real bacon bits
1 bag (8 count) 8 inch flour tortillas
1 cup of heavy cream (whipped)
1 cup of whole milk
1/2 teaspoon of salt
1 Tablespoon flour
In a skillet over medium-high heat, brown sausage while breaking it up with a spoon. Drain the fat. Let meat cool slightly then stir in 1/2 cup of the shredded cheddar cheese, 1/2 cup of the Monterey Jack cheese and 1/2 of the bag of bacon bits. Spoon mixture down the center of 8 flour tortillas. Roll up and place seam side down in a 9 x 13 inch baking dish coated with nonstick cooking spray.
In a large bowl, beat together eggs,flour and salt. Mix in heavy cream and milk. Pour over the tortillas in pan. Cover the dish and place in the fridge overnight (or bake immediately). When ready to bake, sprinkle remaining cheese and bacon bits over the tortillas. Cover with foil and bake at 350 degrees for 35 minutes. Uncover dish and bake 10 minutes longer or until eggs are set and cheese is melted.
Prep time: 30 minutes
Total time: 75 minutes