Breakfast Enchiladas

I made this for Michelle and Jason's going away brunch at Lisa and Bob's. It was a hit and the first to go!

1 lb. spicy sausage or chorizo
1 red bell pepper, diced
1 poblano pepper, diced
1 sweet onion, diced
Taco seasoning
12 large eggs
Splash of milk
Salt and pepper
Garlic powder
Shredded cheese (pepper jack or monterey jack or mixed mexican)
8-inch flour tortillas
1 cup prepared roasted salsa verde
1/2 cup cream or half and half
1/2 t ground cumin
1/2 t oregano
Green onions, sliced
Cherry Tomatoes, sliced

1. Preheat the oven to 375. Spray a 13x9 baking dish with cooking spray.

2. In a medium saucepan over medium high heat, cook the sausage until cooked through. Remove with slotted spoon reserving drippings.

3. Add onions, peppers, seasonings and cook until softened. Remove from heat and add cooked sausage. Mix well.

4. Whisk eggs with milk and garlic powder/S&P. Cook over medium in skillet until soft scrambled. Remove from heat.

5. To assemble: Sprinkle each tortilla with cheese, sausage mixture, eggs, and more cheese. Roll placing seam side down into prepared dish. Repeat placing side by side in baking dish.

6. Whisk together the salsa verde, half & half, cumin and oregano. Pour evenly over the enchiladas. Top with remaining cheese.

7. Bake for 30 minutes. Top with green onions and tomatoes.

Serve with salsa, sour cream and whatever else you want.

Egg and Andouille Sausage Casserole

I made this for breakfast today... oh so filling... oh so fattening... but oh so yummy. A Christmas Day treat...

Egg and Andouille Sausage Casserole

Three links of Andouille Sausage
1/2 of a Sweet Onion
2 Cups of 1% milk
12 eggs
1 teaspoon dry mustard
Sea Salt
Freshly Ground Pepper
1/2 teaspoon red pepper flakes
3 thick slices of fresh Italian bread
1 Cup shredded Cheddar cheese
1/2 Cup shredded Gruyere cheese
1/2 teaspoon smoked paprika

1. While whole, grill in a grill pan the Andouille sausage. Once cooked, chop into small pieces.

2. In 2 Tablespoons of Olive Oil, soften the chopped onion. Throw that into a bowl with the cooked sausage.

3. Mix milk through red pepper flakes in a large bowl stirring with a whisk.

4. Trim crusts from bread and cut into pieces. Add bread cubes, sausage, onion, and cheeses to egg mixture. Pour into a 13-9 inch baking casserol dish coated with cooking spray. Let sit for at last 30 minutes, but up to 8 hours.

5. If letting sit in refrigerator, remove and bring to room temperature. Otherwise, bake at 350 degrees for 45 minutes. Remove from oven and let stand for 10 minutes before serving.

Deviled Eggs - Done a Variety of Ways

Me love me some deviled eggs... Here are a variety of ways to make them.

My Basic Recipe
A dozen eggs, hard boiled
6 tablespoons mayonnaise
Relish
Salt and pepper
Paprika

Peel and halve the eggs lengthwise. Scoop out the yolks and put in a bowl. Add mayo, relish and salt and pepper to taste. Mix together. Spoon yolk mixture into egg white halves and dust with paprika.

Herbed Devil Eggs (inspired by Everyday with Rachael Ray, March 2009, p. 45)
Prepare deviled eggs mixture replacing the relish with 1/4 cup fresh herbs, such as chives, tarragon, and parsley. Add a teaspoon of mustard, as well.

Chorizo Deviled Eggs (inspired by Everyday with Rachael Ray, March 2009, p. 45)
Prepare devileged eggs yolk mixture, eliminating the relish and adding the following:

A pinch of cayenne pepper
5 tablespoons chopped chorizo sausage cooked over medium heat until just crisp.