#BrunchWeek ~ Breakfast Enchilada Bake

Welcome to day 5 of Brunch Week. I'm glad to have you here and excited to share another fantastic brunch recipe with you. Today's tasty breakfast enchilada bake features Cabot's Seriously Sharp Cheddar Cheese (but I was really wishing I'd saved the Chipotle Cheddar for this one)! This dish is easy to assemble, easy to customize, and easy to enjoy!

See my kick-off post for the rafflecopter information - there are TONS of great prizes, so make sure to enter!

These are fantastic to prep ahead, pop in the refrigerator and pull out and bake about 30 - 45 minutes before you need them (you'll want to increase the bake time by 10 - 15 minutes or allow them to come to room temperature before baking if you've refrigerated them).

I made these up the night before, and popped them in the oven the next afternoon when I got home from work, and voila dinner was ready in no time!

My sister's comment was that these were very mild in flavor - she was looking for a little more heat, but I thought they were great as is. If you want spicier you can always ramp up the seasonings in the cheese sauce, or sprinkle on some Tabasco or salsa on top after they're baked. Easily adaptable to your personal tastes. These are filling, tasty, and reheat well. They would make for a very fun brunch buffet selection with lots of toppings to pick and choose from.

BrunchWeek Beverages:

• Breakfast Margarita by Forking Up.
• Brunch Sangria Mimosas by The Crumby Cupcake.

BrunchWeek Breads, Grains and Pastries:

• Apple Onion Fritters by Cindy's Recipes and Writings.
• Breakfast Pizza by Big Bear's Wife.
• Caramelized Apple and Onion Kolaches by The Spiffy Cookie.
• Cheddar Scones by My Catholic Kitchen.
• Cinnamon Pancetta Waffles by The Texan New Yorker.
• Citrus Rolls by Feeding Big and More.
• Orange Poppy Seed Pancakes by From Gate to Plate.
• Raspberry Lemon Sticky Buns with Lemon Glaze by Sweet Beginnings.
• White Cheddar Cheese Muffin Biscuits by Family Around the Table.

BrunchWeek Fruits, Vegetables and Sides:

• Caramelized Onion and Apple Frittata by A Day in the Life on the Farm.
• Cheesy Potato Hash by Gluten Free Crumbley.
• Kale and Apple Slaw by Palatable Pastime.
• Key Lime Parfait by The Redhead Baker.
• Lemon Blueberry Parfait by Tara's Multicultural Table.

BrunchWeek Egg Dishes:

• Baked Egg Boats by Pink Cake Plate.
• Breakfast Enchilada Bake by Making Miracles.
• Cheddar and Sausage Frittata by The Chef Next Door.
• Baked Toad in a Hole Breakfast Sandwiches by Sarcastic Cooking.
• Southern Eggs Benedict by The Barbee Housewife.
• Tomato Basil Cheddar Eggs by {i love} my disorganized life.

BrunchWeek Main Dishes:

• Cheddar Cheese Board with Onion Jam by Love and Confections.

BrunchWeek Desserts:

• Lavender-Lemon Madeleines by Culinary Adventures with Camilla.
• Apple Fritter Rings by The Healthy Fit Foodie.
• Individual Fresh Strawberries and Cream Pies by Rants From My Crazy Kitchen.
• Lemon Mascarpone Crepe Cake by The Suburban Soapbox.
• Sugar Cookie Strawberry Shortcake by Jane's Adventures in Dinner.

Breakfast Enchilada Bake adapted from Lovely Little Kitchen

Ingredients 

Filling

8 soft taco sized tortillas

12 eggs

1/2 cup milk

1 tsp salt
1/4 tsp black pepper

1 cup shredded Cabot's Seriously Sharp Cheddar, divided
8-oz Johnsonville sausage links

Cheese Sauce

2 TBS butter
2 TBS flour
2 cups milk
1/2 cup salsa
1/2 tsp garlic powder
1/4 - 1/2 teaspoon chili powder
1/4 tsp cumin
1/4 tsp salt
1 cup Cabot's Seriously Sharp Cheddar (and / or Cabot's Chipotle Cheddar cheese)

Toppings (optional)

5 strips bacon, cooked and crumbled
1/2 cup diced avocado
3 stalks green onion, sliced thinly
1/2 cup diced tomato
sour cream
salsa

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl whisk eggs with the milk, pepper, and salt. Pour the beaten eggs into a greased saucepan and cook over medium heat, stirring occasionally until they are scrambled, but still fairly moist. Set aside.
3. Meanwhile, brown the sausage links over medium high heat in a separate pan, when cooked turn off the heat and set aside. When cool enough to handle, dice into small pieces before adding to the tortillas.
4. While the eggs and sausages are cooking, melt the butter for the cheese sauce over medium high heat in a medium sized pan and then whisk in the flour to make a roux. Cook for one to two minutes whisking constantly and then gradually whisk in the milk and bring to a gentle boil, stirring occasionally. When the sauce has thickened slightly, add the salsa, seasonings, and cheese. Stir together until smooth. Taste test cheese sauce and adjust seasonings if needed. Remove from heat and set aside.
5. Spread 1/2 cup of the cheese sauce on the bottom of a greased 9 by 13 inch baking dish. Lay out the tortillas on your work surface. Divide the eggs, sausage and about 1/2 a cup of the shredded cheese evenly between the eight tortillas. Roll the tortillas up and place them seam side down in the baking dish.
6. Pour the remaining cheese sauce over the top of the tortillas, and then sprinkle with remaining shredded cheese. Bake for 20-25 minutes. The edges of the tortillas will be golden brown and the cheese will be bubbly.
7. Remove the pan from the oven, and add toppings as desired.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.