At our house, we are big on breakfast for dinner. Breakfast for breakfast, on the other hand, is a different story. When I see others’ meal plans that include plans for breakfasts, lunches, AND dinners, my eyes kind of glaze over. We’re kind of a “fend for your self” family when it comes to breakfasts (well, except for my 2-year-old, whose breakfast of choice would be three sips of diet soda, fruit snacks, and a pacifier), and, to a lesser extent, lunches (because if I left my bigger kids in charge of lunch, they’d probably eat Ramen, hot dogs, and cheese sticks, possibly all at once.) I’ll do dinners. I can throw ‘em a bone. I’ll throw all my waffle-making, egg-scrambling, burrito-making resources into dinner.

I’ve been making variations of this recipe for a long time, and I’m not even sure where the original came from–it’s one of those hand-scrawled copied recipes from a friend of a friend of a friend. Over the years, I’ve added chorizo sausage and crispy hash browns, rearranging ingredients here and there. You know. Just the way things go when you can’t leave a perfectly good thing alone.

To get started, you’ll want to brown half a pound of chorizo in a skillet over medium heat,

stirring frequently, until cooked through. Using a slotted spoon, remove from the pan and drain on a paper towel, reserving the drippings. When drained, add to a medium mixing bowl.

In the same pan (and the same drippings), add 2 cups of shredded hash browns in a thin layer.

Sprinkle with salt and pepper and cook for about 7 minutes or until brown and crispy, then flip and cook until the other side is brown and crispy. Remove from pan and add to the cooked sausage.

Return the pan to heat and melt the tablespoon of butter. Add 8 whisked eggs and scramble (if you want some tips scrambling eggs, check out this post.) When done, add to the eggs and potatoes and stir to combine.

In a small-ish mixing bowl, whisk together a can of cream of mushroom soup (I know. If you’re feeling ambitious, you can make your own, but I figure with this recipe, I’m way over my usual  in terms of dirty dishes and time, so I’m cool with the canned stuff), sour cream, enchilada sauce (I love this green enchilada sauce from Rick Bayless. Seriously. It tastes homemade!),

chilies,

and green onions. Measure out 1 cup of the sauce and mix it with the egg mixture.

Preheat your oven to 325.

Fill each tortilla with about 1 cup of the egg mixture

and roll  securely. Place in a 9×13″ pan.

Pour the remaining sauce over the enchiladas and sprinkle with cheese (1/2 cheddar, 1/2 pepper jack).

Bake for about 30-35 minutes or until the cheese is melted and the sauce is bubbly. Remove from oven and allow to stand for about 5-10 minutes before serving. Makes 8 servings.

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Cheesy Breakfast EnchiladasRecipe by Our Best Bites

Ingredients:

8 ounces chorizo sausage2 cups frozen shredded hash brownsSalt and pepper to taste8 eggs, whisked together with a splash of water1 tablespoon butter1 bunch green onions, chopped1 cup light sour cream1 7-ounce can green chilies (mild)1 10-ounce can cream of mushroom soup8 ounces green enchilada sauce or green salsa8 12-inch tortillas1 1/4 cups shredded cheddar cheese1 1/4 cups shredded pepper jack cheese

Instructions:

Over medium heat in a large skillet, crumble the chorizo and cook, stirring frequently, until cooked through. Using a slotted spoon, remove from the pan and drain on a paper towel, reserving the drippings. When drained, add to a medium mixing bowl.

In the same pan (and the same drippings), add the hash browns in a thin layer. Sprinkle with salt and pepper and cook for about 7 minutes or until brown and crispy, then flip and cook until the other side is brown and crispy. Remove from pan and add to the cooked sausage.

Return the pan to heat and melt the tablespoon of butter. Add the whisked eggs and scramble (if you want some tips scrambling eggs, check out this post.) When done, add to the eggs and potatoes and stir to combine.

In a small-ish mixing bowl, whisk together the cream of mushroom soup, sour cream, enchilada sauce, chilies, and green onions. Measure out 1 cup of the sauce and mix it with the egg mixture.

Preheat your oven to 325.

Fill each tortilla with about 1 cup of the egg mixture and roll it securely. Place in a 9×13″ pan. Pour the remaining sauce over the enchiladas and sprinkle with cheese. Bake for about 30-35 minutes or until the cheese is melted and the sauce is bubbly. Remove from oven and allow to stand for about 5-10 minutes before serving. Makes 8 servings.