Monday, February 2, 2009

Breakfast Enchiladas

For Super Bowl Sunday, we knew there would be a lot of finger foods after the game got started. But that wasn't going to be until 4 in the afternoon. So to keep my family going, I provided a Superbowl Brunch of Breakfast Enchiladas, Mini Cinnamon Rolls and some Mango Bellinis (these were my daughter Lily's specific request).



Later in the day the table was stocked with sodas, hot wings, hamburger sliders, queso and brownies. OMG. I was very good about not eating everything. But I did enjoy a little of what my daughter and her honey prepared.



Hope everyone had a great game day. Go Steelers!!! I'll be out of town for a couple of days, Bob and I are going to see my brother in law who just happens to live in Las Vegas! Cool, huh? Talk to you again next weekend. Hugs.

Breakfast Enchiladas
(inspired by a recipe in Southern Living)

1 (1-pound) package sausage, or chorizo
2 tablespoons butter or margarine
4 green onions, thinly sliced
8 large eggs, beaten with a little cream
3/4 teaspoon salt
1/2 teaspoon pepper
12 corn tortillas
1 cup shredded Monterey Jack cheese with jalapeños
Cheese Sauce*


Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.

Melt butter in a large nonstick skillet over medium heat. Add green onions and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1/2 cup cheese and sausage.

Spoon egg mixture down the center of each tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour Cheese Sauce evenly over tortillas; sprinkle evenly with remaining Monterey Jack cheese.
Bake at 350° for 30 minutes or until sauce is bubbly.

Cheese Sauce

1 large can evaporated milk
1 small box Mexican Style Velveeta, cut in cubes

Heat milk over low heat. Add cheese and stir until melted.



Mini Cinnamon Rolls
(inspired by a recipe from Southern Living)

1 1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/4 cup finely chopped pecans
1/3 cup sifted powdered sugar
1 teaspoon milk
1 drop almond extract

Unroll crescent roll dough, and separate into 4 rectangles; pinch seams to seal.
Stir together sugar, cinnamon and pecans; sprinkle evenly over rectangles.
Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices, and place in a lightly greased 8-inch round cakepan.
Bake at 350° for 12 minutes.
Combine powdered sugar, milk, and almond flavoring, stirring until smooth; drizzle over warm cinnamon rolls.

Mango Bellinis

These are extremely simple. Take one ripe mango and process until smooth using 2 tablespoons juice (mango or orange) and 1 teaspoon sugar.

Place a tablespoon of the pocessed mango at the bottom of fluted glasses and top with Prosecco. I didn't have any Prosecco at home so I just top our off some Beringer Sparkling Wine and added a slice of fesh mango to the glass. Delicious!

18 comments:

Gloria Chadwick said...

You can never go wrong with breakfast enchiladas! Great way to start a Sunday or any other day. :) Have a GREAT time in Las Vegas, but don't lose all your money. Is this sort of a second honeymoon for you and Bob?

Reeni♥ said...

What a delicious breakfast!! Have lots of fun in Vegas!!

Reeni♥ said...

And I'll miss you, lots of hugs, safe trip!!

Mommy's Kitchen said...

Oh I love Chorizo Teresa. That casserole looks so yummy. The cini minis turned out wonderful as well. Carson loves those.

Kelly said...

Mmmm. I love the idea of breakfast enchiladas. Those sound fantastic. I'm also smitten by the idea of mini cinnamon rolls. They are adorable and anything that bite-sized is a plus in my book.

Ivy said...

Your breakfast sounds delicious. Have a great time in Vegas. I am also leaving going to Cyprus for a few days. See you next week.

ARLENE said...

Mmmmmmmmmm. Larry loves breakfast foods; I'm going to make these as soon as I get back from LBK. Enjoy your trip,Teresa.

Esi said...

I've seen a few recipes for breakfast enchiladas lately and they all sound so good. Have a great trip!

Joie de vivre said...

Mmmm...you have one spoiled family! Have a great trip!

Megan said...

How funny, I was just thinking about making some breakfast tacos. I'll have to try these enchiladas!

Netts Nook said...

Can't wait to try I love breakfast for dinner I will try tonight.

Varsha Vipins said...

Teresa...I love Mexican food n hence loved your space totally..:)Enchilada's are my fav..I loved your recipe..:)

Dibs said...

Looks like you its almost time for you to come back! Its been a hectic work week and am busy catching up with all my fav blogs! I liked the mango bellini best..so simple yet exotic!

Foodycat said...

Have a lovely break! That brunch sounds delicious.

ChefBliss.com said...

Hello there!! Hope your trip was wonderful! I love the breakfast enchilada, it looks delicious. As soon as we can eat eggs again I will try it!! (BF is being tested for food allergies and we are off eggs, cow dairy and cane sugar).... but what a feast this was!!Thanks for visiting and the hugs, right back at you!!

Katie said...

This looks really good and I could eat a plate full of those cinnamon rolls right now!

ChristianZ said...

Hi,

I just linked to http://chocolateloreandmore.blogspot.com/ (I believe it's your son's blog) at my US Mex Food site and would like to link to yours too. Can you add the label "mexican" to any Mexican-related recipe you have here? That would help. You can see with other recipe blog links that I'll only link to their Mexican recipes.

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