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Statistically speaking, the Monday after Superbowl Sunday has the highest number of employees calling out sick. Haha, don’t blame them! If you’ve got sick days to use, I definitely would encourage today to be one of those days.
My birthday was on Saturday and it was a weekend full of family, friends, and food! When I was younger I used to hate that my birthday was at the end of the month and thought 1/31 looked dumb. I don’t know why I thought that, angsty teenager? Anyway, now that I’m older, I appreciate having my birthday at the end of the month and that it’s so close to Superbowls. It’s basically an entire weekend of hanging out with friends and eating. I do feel like I need a weekend from my weekend, though!
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We hosted a Superbowl party this year and as one of my goals of 2015 to host more parties at our house, this was a great start. I wasn’t as anxious as I usually am when having company over and I wasn’t crazy OCD about crumbs. Hooray! Progress.
Alright, confession time. This recipe was actually developed for the cookbook but it didn’t make the cut! It was a little too messy to be a cookbook recipe and it also yielded way more than two. The flavors are amazing and even my recipe tester said her family loved it, but this version was just too messy. I made another version for the cookbook but you’ll just have to wait to see what I came up with :)
I like the idea of stacking enchiladas rather than rolling them up. This is a great breakfast to make when you have overnight guests or when you guys have been partying a tad too hard the night before ;) perfect meal for a college apartment. It’s got everything you need for that ‘hangover cure!’ And even if you haven’t been partying hard the night before, this is a fun breakfast to make with your family and children. They’ll love helping you make the layers!
Stacked Breakfast Enchiladas
- ½ pound (227 g) of spicy pork sausage
- ½ onion, diced
- 1 small green bell pepper, diced
- 4.5 ounce (127 g) can of diced green chiles, drained
- ½ teaspoon Kosher salt
- 4 eggs
- 10 ounce (284 g) can red enchilada sauce
- 4 small flour tortillas
- 2 cups (224 g) shredded Mexican cheese blend
- Preheat oven to 375 °F (191 °C)
- Heat a medium skillet over medium-high heat and add the spicy pork sausage. Brown sausage and break it up with a wooden spoon. When the sausage is fully cooked through, about 5 minutes, add the onion and green bell peppers. Cook until soften, about 5 minutes then add the green chiles and salt. Toss to incorporate everything. Put ingredients into a bowl and set aside.
- Using the same skillet, over medium heat, add the 4 eggs and scramble them. Remove from heat.
- Pour 1/4 cup of the enchilada sauce in the bottom of an oven-safe 10-inch round skillet or 10-inch round cast iron skillet. Place 2 flour tortillas on top of the enchilada sauce (they will overlap, it’s okay). Add half of the sausage mixture and half the eggs on top of the tortillas, sprinkle half the cheese on top, then drizzle with enchilada sauce.
- Place the remaining 2 flour tortillas on top of the cheese layer then add the remaining half of the sausage mixture and the remaining half of the eggs on top of the tortillas. Sprinkle the remaining cheese on top, drizzle with the remaining enchilada sauce.
- Pop in the oven for 20 minutes or until cheese is melted and bubbly.
- Cut into square wedges and serve.
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