Breakfast Enchiladas

I would like to introduce you to Penny, the peregrine falcon.  

The incredible Penny, is a resident at the Kay el Bar ranch and we were lucky enough to be able to watch her work during our stay at the ranch.  My daughter in law even took part in feeding her one of her morning snacks.  (You can see by the expression on her face that she was a little surprised when the falconer plopped a chicken head in her hand. 🤣) 

Watching Penny fly, while the sun rose on the horizon was a great way to start the day. And the sunrise over the dessert wasn't a bad view either.  Mornings were magical on the ranch.

Another part of what made our mornings on the ranch so special were the hearty breakfast buffets.  The chef prepared the most delicious morning meals for us every single day.  Eggs, pancakes, potatoes, waffles, fruit, oatmeal, yogurt, sausage, bacon - you name it - we ate it. 😂  I mean, we needed the energy to be able to participate in all of the ranch activities, after all. 🤣🐎

The truth is, I crave a big breakfast even when I'm not heading out for a 2 hour trail ride through the Arizona dessert. 🤣🐎  I go to bed at night, thinking about what I'm going to eat for breakfast - so yes, my morning meal is important to me.  These breakfast enchiladas have the lean protein and vegetables to keep me feeling full all afternoon and they're packed with all the Southwest flavors that I love. 🍅 🥑 🧀 🥔 🌶 🫑 #winwin

Breakfast Enchiladas
1 pound breakfast turkey sausage
2 cups diced frozen hash browns, thawed
⅓ cup diced red bell pepper
⅓ cup poblano pepper
6 green onion thinly sliced and divided
2 teaspoons garlic salt
10 large eggs, beaten
1/2 teaspoon black pepper
3 cups shredded pepper jack cheese divided
8-10 8-inch tortillas (white corn or flour) 
1 cup salsa verde
½ cup cream or half & half
½ tsp ground cumin
½ tsp oregano

Cook sausage in skillet until no longer pink.  Remove from pan with slotted spoon. 

Add potatoes, red pepper, poblano, 1 t. garlic salt and half of the green onions to pan.  Cook 5-7 min.  

Add to sausage.

Whisk together eggs, 1 t. garlic salt, salt and pepper.  

Cook in skillet.  

Sprinkle a small amount of cheese down the center of each tortilla. 

Add a few spoonfuls of the potato/sausage mixture. 

Add eggs to each tortilla.  

Top the filling with another sprinkling of cheese. 

Roll tightly and place seam side down in a greased 9x13" baking pan. 

​Whisk together the salsa verde, half & half, cumin and oregano.

Pour evenly over the enchiladas. Top with remaining 1 cup shredded cheese.

Bake 30 minutes at 375.  

Serve with salsa, sour cream, queso fresco, green onion and cherry tomatoes.  

If you want a few extra minutes of sleep in the morning - and lets face it - who doesn't?  You can make these enchiladas ahead of time.  Just assemble and cover enchiladas with plastic wrap topped with aluminum foil. To bake:  Remove plastic wrap, cover with foil and bake covered in a preheated  375°F  oven for 30 minutes. Remove foil then continue to bake for an additional 5-10 minutes, or until completely cooked through and the top is slightly golden.

Ciao!

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