Can you ever have too much cheese? (Hint: The answer is NO!)
As if the Cheesy Chili Meatball Skillet post from the other day was not enough, I decided to get even CHEESIER with my new Cheesy Breakfast Enchiladas! This is another winner that I would make again in a heartbeat. Bacon, egg and cheese stuffed enchiladas on a bed of sawmill gravy and covered in more cheese? Ummm, yes please!
I started by making the gravy while the bacon was cooking and getting crispy in the oven. The first step was to brown one pound of breakfast sausage in a cast iron skillet. Once cooked through, I removed it to a bowl and poured off most of the remaining fat.
I melted four tablespoons of butter in the same skillet and added four tablespoons of flour to make a roux, which I cooked while whisking for several minutes.
I then added two cups of milk, a teaspoon of chili powder, a teaspoon of ground cumin, salt, pepper, and whisked until thick. The last step was to add back in the sausage and one can of diced tomatoes and chiles. I tasted for seasoning and set it aside.
The scrambled eggs were cooked over low heat until cooked but creamy. I added one small can of diced chiles and a two tablespoons of butter. This also helped to ensure that the eggs would not dry out while baking in the enchiladas.
I spooned one half cup of the gravy into the bottom of a 9x13 baking dish.
Each enchilada started with a scoop of eggs, a strip of crispy bacon, and a generous sprinkling of Mexican cheddar cheese.
I rolled it up tight and placed it into the baking dish. I made the others the same way.
I covered the entire dish with the rest of the sawmill gravy plus lots more cheese and popped it into a 350 degree oven for approximately thirty minutes, or under golden and bubbly.
When it came out of the oven, I sprinkled fresh cilantro over the enchiladas and I served each portion on a bed of crispy hash brown potatoes.
Now THIS is how you start a day.
If you thought the word "cheesy" meant something bad, you clearly have not been in my kitchen!
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