Incogmeato® Sausage Breakfast Flour Enchiladas
Servings: 6
Ingredients
- 4 ea. Eggs, large, scrambled
- 1 Tbs. Canola oil
- 2 Tbs. Butter
- 3 oz. (1/3 cup) Yellow onions, julienne, caramelized
- 24 oz. Peppered white gravy, conv.
- 6 ea. 6 inch flour tortillas
- 4 oz. (1 cup) divided use Cheddar cheese, shredded
- 4 oz. (1 cup) divided use Smoked Gouda cheese, shredded
- 3 oz. (1/3 cup) Roasted red peppers, julienne
- 4 - 2.25 oz. Incogmeato® Breakfast Sausage Patties, roughly crumbled
- 6 oz. Salsa
Recipe Directions
1. Preheat the oven. Conventional oven to 350º F, Convection oven to 325º F.2. For the eggs: Place a skillet over medium heat, add 1 Tbs. canola oil and the scrambled eggs and cook until they are just about set. Hold warm for assembly.
3. For caramelized onions: In a large skillet over medium heat, add 2 Tbs. butter, cook slowly, stirring frequently until onions are evenly caramelized, approximately 20-25 minutes and set aside. Can be done a day in advance.
4. For the peppered gravy: Prepare according to package instructions or recipe and set aside warm.
5. To assemble: Place the flour tortillas on a work surface and divide ¾ cup cheddar and ¾ cup gouda cheese, scrambled eggs, caramelized onions, roasted peppers, and crumbles among the tortillas, placing 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 covering completely and top with remaining cheddar and gouda cheese.
6. 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.
7. To serve: Place on a plate and top with salsa.
