Sausage And Egg Tostadas Recipes

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BREAKFAST TOSTADAS

Yield 4

Number Of Ingredients 8



Breakfast Tostadas image

Steps:

  • Over medium heat, cook peppers and chicken sausage until peppers are cooked through.
  • Add eggs, spinach, salt, and pepper and scramble until eggs are fully cooked.
  • Top tostada shells with eggs and cheddar cheese.
  • Broil for 3-5 minutes or until cheese is fully melted.
  • Top with salsa if desired.

Nutrition Facts : Servingsize 1 serving, Calories 903 kcal, Fat 23 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 2170 mg, Carbohydrate 46 g, Sugar 7 g, Protein 117 mg

1 red bell pepper (chopped)
2 chicken sausage links (diced)
5 eggs
1/2 cup spinach leaves
salt and pepper, to taste
4 Tostada shells
1/2 cup shredded Mexican blend cheese
1/2 cup salsa - optional topping

MAKE-AHEAD SAUSAGE AND EGG BRUNCH ENCHILADAS

Italian sausages with casings removed or bulk Italian sausage meat may be used in place of the small pork breakfast sausages --- make two pans if you are serving more than 5 people, feel free to add in other ingredients to the sausage mixture, the cheese amount may be adjusted to taste --- these are delicious!

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 1h55m

Yield 10 tortillas

Number Of Ingredients 14



Make-Ahead Sausage and Egg Brunch Enchiladas image

Steps:

  • Grease a 13 x 9-inch baking dish.
  • In a skillet over medium-high heat cook the sausages with onion, crumbling the meat while cooking, until completely cooked; cool completely.
  • Place about 1/3 cup of the cooked sausage mixture down the center of each tortilla.
  • Sprinkle the mixture with about 2 tablespoons shredded cheese (can use more).
  • Roll up each tortilla and place seam-side down into the casserole dish.
  • In a bowl whisk together flour with half and half cream, cayenne pepper, seasoned salt and black pepper until well combined.
  • In a bowl whisk the eggs with flour, cream cayenne pepper and 1/2 teaspoon seasoned salt and black pepper.
  • Add in the green bell pepper, then pour over the top of the tortillas.
  • Cover with plastic wrap and refrigerate for 1 hour or up to 8 hours or overnight.
  • Remove from the refrigerator 45 minutes before baking.
  • When ready to bake set oven to 350 degrees F.
  • Cover with foil and bake for 25 minutes, then uncover and continue to bake for another 10 minutes.
  • Sprinkle about 1-1/2 cups of shredded cheese on top (can use more or less) return to oven for 2-3 minutes just to melt the cheese.
  • Let stand 15 minutes before serving.
  • Serve with sour cream and salsa.

1 lb small pork sausage (chopped into small pieces or crumbled)
1 onion, finely chopped
10 (8 inch) flour tortillas
1 1/4 cups grated cheddar cheese, divided (use about 2 tablespoons for each tortilla, can use more to taste)
6 large eggs
1 tablespoon flour
2 cups half-and-half cream
1 pinch cayenne pepper
1 bell pepper, seeded and chopped (use green or red)
1/2 teaspoon seasoning salt
1 teaspoon fresh ground black pepper (or to taste)
1 1/2 cups grated cheddar cheese (or to taste)
sour cream
salsa

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