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Incogmeato® Sausage Breakfast Corn Enchiladas
Incogmeato® Sausage Breakfast Corn Enchiladas 1

Incogmeato® Sausage Breakfast Corn Enchiladas

Products Used: MorningStar Farms® Veggie Original Sausage Patties
Servings: 6

Ingredients

  • 2 Tbs. divided use Canola oil
  • 12 oz. Vegan egg replacement
  • 3 oz. (1/3 cup) Yellow onions, julienne, caramelized
  • 2 oz. (½ cup) Kale, chopped and steamed
  • to taste Kosher salt
  • to taste Black pepper, ground
  • 24 oz. Vegan peppered white gravy, conv.
  • 6 ea. 6 in. corn tortillas
  • 4 - 2.25 oz. Incogmeato® Breakfast Sausage Patties, roughly crumbled
  • 6 oz. (½ cup) divided use Vegan cheddar cheese, shredded
  • 3 oz. (1/3 cup) Roasted red peppers, julienne
  • 6 oz. Salsa

Recipe Directions

1. Preheat the oven: Conventional to 350º F or Convection to 325º F.
2. For the egg replacement: Place a skillet over medium heat, add 1 Tbs. canola oil and the egg replacement, and cook until they are just about set. Hold warm for assembly.
3. For caramelized onions: In a large skillet over medium heat, add 1 Tbs. canola oil, cook slowly and stirring frequently until onions are evenly caramelized, approximately 20-25 minutes and set aside. Can be done a day in advance.
4. For the kale: Preheat a skillet over medium high heat. Add the kale and approximately ¼ cup water. Season with salt and pepper and cook for 1 minute stirring constantly until the kale is bright green and the water has steamed off.
5. For the peppered gravy: prepare according to package instructions or recipe and set aside warm.
6. Prepare breakfast patties as directed and crumble.
7. To assemble: Place the corn tortillas on a work surface and divide 1 cup of cheese, egg replacement, caramelized onions, roasted peppers, sausage, and kale among the tortillas placing the ingredients across the center to the left and right edges. Roll the tortilla around the ingredients being careful to tuck the ingredients inside the roll. Place the rolled tortillas, seam side down, into a sprayed pan, touching each other. Ladle 1 ½ cups of vegan peppered white gravy over the rolled tortillas covering completely and top with the remaining vegan cheese.
8. Place the pan into the oven and bake until heated through and the tops are just starting to lightly brown, approximately 15-20 minutes conventional oven, 12-15 minutes convection oven.
9. To serve: Place on a plate and top with salsa.