Breakfast EnchiladasThis is a simple recipe too.  The only challenging part is rolling up the tortillas without spilling any precious filling. I also like that it can be baked right away or refrigerated overnight.

Yields: 8 servings


    1 lb sausage
    2 c shredded cheddar cheese
    8 (8 inch) flour tortillas
    6 eggs
    1 T all-purpose flour
    2 c half-and-half
    1/2 tsp salt
    3 oz. package of real bacon bits


    In a skillet over medium high heat, brown sausage and then drain fat.
    In a large bowl, stir together browned sausage, 1 c. cheese and 1/2 of the package of bacon bits.
    Place 1/8 of the mixture down the center of a tortilla. Roll up and place seem side down in a sprayed 9×13 baking dish. Repeat until all tortillas are filled.
    In another large bowl beat eggs, flour and salt. Mix in half-and-half. Pour over the tortillas in the pan. You can cover the dish and place in the fridge or bake immediately. (I refrigerated it overnight and it turned out great).
    When ready to bake, preheat the oven to 350 degrees. Uncover dish and sprinkle remaining 1 cup of cheese over tortillas. Sprinkle the rest of the bacon bits over cheese.
    Cover with foil and bake for 35 minutes. Uncover dish and bake 10 minutes longer or until set and cheese is melted.

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Recipe courtesy of