Breakfast Enchiladas

Confession:  I hardly ever cook breakfast…especially not at breakfast time.  I do, however make breakfast for supper a lot.  Why?  Because I love breakfast food but I do not love mornings.  I am not, nor ever shall I ever be, a morning person.  I’m a night owl by nature…I come by it honestly.  I don’t think my mother has ever been in bed before midnight in her adult life.  She always said when we were kids that it was the only time she could get anything done.  I get that, for sure!  I think all moms do.  Anywho, these are the reasons that, if we have a homemade breakfast-type meal, it’s usually in the P.M. 

If, on the rare occasion, I want to make something special for breakfast, I look for things that can be prepped in advance – like after the kids go to bed the night before.  That led me to these enchiladas.  I loved the idea of Breakfast Enchiladas but I wasn’t crazy about the couple of recipes I tried.  So, I did what I often do, and made up my own version.  It’s superb, if I do say so myself.  Packed with taters, veggies, sausage, and cheese, then covered with a creamy “sauce,” these Breakfast Enchiladas will fill you up, yet leave you wanting more.  Enjoy!  ~Erin

Ingredients

  • 4 c. frozen O’Brien hash browns with onions & peppers (the cubed kind – not shredded)
  • 2 c. cooked turkey sausage (I used Jimmy Dean Fully Cooked Turkey Sausage Crumbles.)
  • 4 oz. (about 1 ½ c.) reduced-fat shredded Mexican cheese (I used Kraft 2%), divided
  • 5 green onions, chopped
  • 8 large eggs
  • 1 c. fat free half & half
  • 1 tsp. salt
  • ¼ tsp black pepper
  • 8 whole wheat tortillas (I used La Banderita Carb Counter Whole Wheat Wraps but any 1-point tortilla will do.)

Preheat the oven to 400°F.  Spray a sheet pan with non-stick cooking spray, and spread the hash browns in an even layer. 

Bake for 25 to 30 minutes or until they just start to brown.  Set aside to cool.  Turn off the oven.  This step can be done in advance and hash browns refrigerated until ready to use.

Once cool, transfer the hash browns to a medium bowl and combine with the turkey sausage, 1 cup of the shredded cheese and most of the green onions (reserve ½ c. cheese and some green onions for topping).

Spray a 9×13 casserole dish with nonstick cooking spray.  Assemble the enchiladas by filling each tortilla with a heaping half cup of the mixture, until all the filling has been evenly distributed among the 8 tortillas.

In the same, now-empty bowl, beat the eggs with the half & half, salt, and pepper.  Pour the mixture over the tortillas evenly and cover with foil. 

At this point, preheat the oven to 350°F while the enchiladas soak up the egg mixture for at least 15 minutes; OR these can be refrigerated overnight and cooked in the morning.  If refrigerated overnight, set the enchiladas out to come to room temp while the oven preheats.

Bake 30-32 minutes, until egg mixture is set; remove the foil and top with remaining cheese and green onions.  Bake 2-3 more minutes, uncovered, until the cheese is melted.

WW Freestyle Info.:  This recipe makes 8 enchiladas.  Each enchilada is 6 SmartPoints.

Breakfast Enchiladas

Breakfast Enchiladas

Ingredients

    Ingredients
  • • 4 c. frozen O'Brien hash browns with onions & peppers (the cubed kind – not shredded)
  • • 2 c. cooked turkey sausage (I used Jimmy Dean Fully Cooked Turkey Sausage Crumbles.)
  • • 4 oz. (about 1 ½ c.) reduced-fat shredded Mexican cheese (I used Kraft 2%), divided
  • • 5 green onions, chopped
  • • 8 large eggs
  • • 1 c. fat free half & half
  • • 1 tsp. salt
  • • ¼ tsp black pepper
  • • 8 whole wheat tortillas (I used La Banderita Carb Counter Whole Wheat Wraps but any 1-point tortilla will do.)

Instructions

  1. Preheat the oven to 400°F. Spray a sheet pan with non-stick cooking spray and spread the hash browns in an even layer.
  2. Bake for 25 to 30 minutes or until they just start to brown. Set aside to cool. Turn off the oven. This step can be done in advance and hash browns refrigerated until ready to use.
  3. Once cool, transfer the hash browns to a medium bowl and combine with the turkey sausage, 1 cup of the shredded cheese and most of the green onions (reserve ½ c. cheese and some green onions for topping).
  4. Spray a 9x13 casserole dish with nonstick cooking spray. Assemble the enchiladas by filling each tortilla with a heaping half cup of the mixture.
  5. In the same bowl, beat the eggs with the half & half, salt, and pepper. Pour the mixture over the tortillas evenly and cover with foil.
  6. At this point, preheat the oven to 350°F while the enchiladas soak up the egg mixture for at least 15 minutes; OR these be refrigerated overnight and cooked in the morning. If refrigerated overnight, set the enchiladas out to come to room temp while oven preheats.
  7. Bake 30-32 minutes, until egg mixture is set; remove the foil and top with remaining cheese and green onions. Bake 2-3 more minutes, uncovered, until the cheese is melted.

Notes

WW Freestyle Info.: This recipe makes 8 enchiladas. Each enchilada is 6 SmartPoints.

https://foursistersdish.com/2019/04/25/breakfast-enchiladas/

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Chile Rellenos Breakfast Bake

I love a dish that is versatile.  My favorite foods are those that you can eat any time of day …. breakfast, lunch, dinner. This twist on a Mexican classic is perfect for any time of day, whether you just want something easy and yummy to eat, or you’re looking for something to have for your next brunch or baby shower!  Anytime of day you make it, it’s guaranteed to be a hit. Generally breaded and fried, the chili relleno is loaded with flavor, but who has time (or the allotted calories) for fried foods? In this dish the green chilies add the perfect amount of flavor, but they are not spicy. This recipe mixes up quickly and bakes while you accomplish other things on your to-do list. Served alongside fruit salad or a green salad it is totally delicious!  ~ Kathy

Ingredients: 
  • 8 eggs
  • ½ c. Greek yogurt*
  • 1 c. Colby jack cheese, shredded
  • 1 T 2% milk
  • 1/3 c. Bisquick baking mix
  • 7 oz. can mild, diced green chilies
  • ¼ tsp salt
  • 1/8 tsp pepper
  • Dash garlic powder
  • Dash onion powder

Instructions:  

  1. Preheat oven to 350˚
  2. Grease a 9×13 casserole dish.
  3. In a large bowl crack 6 eggs, add Greek yogurt and mix well.
  4. In a small bowl, combine the baking mix, milk and remaining two eggs. Combine well and ensure there are no lumps. Add to egg mixture in the large bowl.
  5. Stir in cheese, green chilies and seasonings.
  6. Pour into greased baking dish. Cover with foil and bake 15 minutes. Uncover and bake for approximately 30 more minutes, or until completely set in the center.
  7. *If you do not have Greek yogurt, you can substitute sour cream, but this will change the WW Points.

WW Freestyle Info.:  This recipe makes 6 generous servings that are 4 points each. With reduced fat cheese, you can reduce that to 3 points!

    Chili Rellenos Breakfast Bake

    Chili Rellenos Breakfast Bake

    Ingredients

      Ingredients
    • ~8 eggs
    • ~½ c. Greek yogurt*
    • ~1 c. Colby jack cheese, shredded
    • ~1 T 2% milk
    • ~1/3 c. Bisquick baking mix
    • ~7 oz. can mild, diced green chilies
    • ~¼ tsp salt
    • ~1/8 tsp pepper
    • ~Dash garlic powder
    • ~Dash onion powder

    Instructions

    1. Preheat oven to 350˚
    2. Grease a 9x13 casserole dish.
    3. In a large bowl crack 6 eggs, add Greek yogurt and mix well.
    4. In a small bowl, combine the baking mix, milk and remaining two eggs. Combine well and ensure there are no lumps. Add to egg mixture in the large bowl.
    5. Stir in cheese, green chilies and seasonings.
    6. Pour into greased baking dish. Cover with foil and bake 15 minutes. Uncover and bake for approximately 30 more minutes, or until completely set in the center.
    7. *If you do not have Greek yogurt, you can substitute sour cream, but this will change the WW Points.

    Notes

    This recipe makes 6 generous servings that are 4 WW Freestyle Points each. With reduced fat cheese, you can reduce that to 3 WW Freestyle Points!

    https://foursistersdish.com/2019/03/12/chili-rellenos-breakfast-bake/

    Cream Cheese Quiche with Sausage, Cheese, & Spinach

    20170403_121639

    This quiche is one of Erin’s kids’ favorite meals.  It’s often requested for breakfast, brunch, and even supper.  Who doesn’t love breakfast food for supper?!  It’s so quick and easy to throw together and tastes like something you’d get at a fancy brunch.  There are two sets of ingredients noted below (standard & WW friendly).  Enjoy!

    Standard Ingredients (See Below for WW Ingredient List):

    • 7 eggs, room temperature
    • 8 oz. cream cheese, room temperature
    • 1 c. finely shredded cheddar or Colby-jack cheese
    • 1 deep dish frozen pie crust
    • 8 oz. breakfast sausage
    • 2 c. baby spinach, loosely packed
    • 2 T. half & half or milk
    • 1 tsp. salt
    • ½ tsp. black pepper

    WW Ingredients:

    • 7 eggs, room temperature
    • 8 oz. reduced-fat cream cheese, room temperature
    • 1 c. Kraft 2% Mexican shredded cheese blend
    • 1 deep dish frozen pie crust (such as Pillsbury All Vegetable)
    • 8 oz. turkey breakfast sausage, browned (Jennie-O used here)
    • 2 c. baby spinach, loosely packaged
    • 2 T. fat-free half & half
    • 1 tsp. salt
    • ½ tsp. black pepper

    Instructions:

    Preheat oven to 375°F.

    Make sure your eggs and cream cheese are room temperature.  If not, you can microwave the cream cheese until it’s softened but not warm.  You can place your eggs in lukewarm water to bring them to room temperature faster.

    Chop the spinach, removing any tough stems as needed.

    In a blender, combine room temp. cream cheese, eggs, half & half, and salt & pepper until smooth.

    Layer half the browned sausage, half the chopped spinach, and half the cheese in the bottom of the frozen pie crust.

    Pour half the egg mixture over top.

    Repeat with the remaining ingredients.

    Place quiche on foil-lined cookie sheet (in case it overflows!) and bake for approximately 45 minutes, or until center is set.  If it starts to brown too much, place a piece of foil loosely over the top.

    WW Freestyle Info:  This makes 8 servings at 9 points each.   (Old SmartPoints:  10 SmartPoints).

    *Don’t have sausage?  No problem.  You can substitute crisp bacon or ham for the sausage.  (Be sure to adjust WW SmartPoints accordingly, if applicable.)

    Cream Cheese Quiche with Sausage, Cheese, & Spinach

    Cream Cheese Quiche with Sausage, Cheese, & Spinach

    Ingredients

      Standard Ingredients (see below for WW ingredient list):
    • • 7 eggs, room temperature
    • • 8 oz. cream cheese, room temperature
    • • 1 c. finely shredded cheddar or Colby-jack cheese
    • • 1 deep dish frozen pie crust
    • • 8 oz. breakfast sausage
    • • 2 c. baby spinach, loosely packed
    • • 2 T. half & half or milk
    • • 1 tsp. salt
    • • ½ tsp. black pepper
      WW Ingredients:
    • • 7 eggs, room temperature
    • • 8 oz. reduced-fat cream cheese, room temperature
    • • 1 c. Kraft 2% Mexican shredded cheese blend
    • • 1 deep dish frozen pie crust (such as Pillsbury All Vegetable)
    • • 8 oz. turkey breakfast sausage, browned (Jennie-O used here)
    • • 2 c. baby spinach, loosely packaged
    • • 2 T. fat-free half & half
    • • 1 tsp. salt
    • • ½ tsp. black pepper

    Instructions

    1. Preheat oven to 375°F.
    2. Make sure your eggs and cream cheese are room temperature. If not, you can microwave the cream cheese until it’s softened but not warm. You can place your eggs in lukewarm water to bring them to room temperature faster.
    3. Chop the spinach, removing any tough stems as needed.
    4. In a blender, combine room temp. cream cheese, eggs, half & half, and salt & pepper until smooth.
    5. Layer half the browned sausage, half the chopped spinach, and half the cheese in the bottom of the frozen pie crust.
    6. Pour half the egg mixture over top.
    7. Repeat with the remaining ingredients.
    8. Place quiche on foil-lined cookie sheet (in case it overflows!) and bake for approximately 45 minutes, or until center is set. If it starts to brown too much, place a piece of foil loosely over the top.

    Notes

    WW Freestyle Info: This makes 8 servings at 9 points each. (Old SmartPoints: 10 points).

    *Don’t have sausage? No problem. You can substitute crisp bacon or ham for the sausage. (Be sure to adjust WW SmartPoints accordingly, if applicable.)

    https://foursistersdish.com/2017/04/12/cream-cheese-quiche-with-sausage-cheese-spinach/

    Baked Omelet

    This is a no-fuss prep, no-hovering-over-the-stove-to-cook omelet for the family.  It mixes up quickly and you can customize it to your liking.  I love doing this one on a Sunday morning before church!  It’s nice and filling, so the sermon isn’t interrupted by a growling tummy. ~Kathy

    OvenOmelet1

    Ingredients: 

    • 8 large eggs
    • 1/2 cup half-and-half
    • 1 cup shredded cheddar cheese
    • 1 cup finely chopped fully cooked ham or pork breakfast sausage
    • 1/4 cup finely chopped kale
    • 1/4 cup finely chopped green pepper
    • 3 Tbsp. finely chopped onion
    • ¼ tsp salt
    • black pepper to taste

    Instructions: 

    Preheat oven to 400°F.

    In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper, kale, and onion.  Pour into a greased 9-in. square baking dish.   Loosely cover with foil.  Bake for 25 minutes or until set and golden brown.

    Baked Omelet

    Baked Omelet

    Ingredients

    • Ingredients:
    • • 8 large eggs
    • • 1/2 cup half-and-half
    • • 1 cup shredded cheddar cheese
    • • 1 cup finely chopped fully cooked ham or pork breakfast sausage
    • • 1/4 cup finely chopped kale
    • • 1/4 cup finely chopped green pepper
    • • 3 Tbsp. finely chopped onion
    • • ¼ tsp salt
    • • Black pepper to taste

    Instructions

    1. Preheat oven to 400°F.
    2. In a large bowl, whisk eggs and cream. Then stir in the cheese, ham, green pepper, kale, and onion.
    3. Pour into a greased 9-in. square baking dish. Loosely cover with foil.
    4. Bake for 25 minutes or until set and golden brown.
    https://foursistersdish.com/2017/03/16/baked-omelet/