Weekend Breakfasts

Breakfast Sausage EnchiladasIngredients:
2 lb browned breakfast sausage

1/2 cup green onions chopped

1/2 cup green peppers chopped

2 1/2 cups sharp shredded cheddar cheese

(There will be left over sausage mixture. I use it the next night on baked potatoes.)

10 flour tortillas

4 eggs beaten

2 cups half and half

1 tablespoon flour

1/4 teaspoon salt

1/4 teaspoon garlic powder

4 drops Tabasco sauce

Sour Cream ~ Salsa ~Guacamole
Directions:Cook sausage. Add green onions, green peppers and cheddar cheese in a bowl. Divide into tortillas and roll then place seam sides down in greased rectangular baking dish. Combine beaten eggs, half and half, flour. salt, garlic powder and Tabasco.

Pour egg mixture over tortillas then cover with foil.

Refrigerate overnight.

Bring out of fridge 30 minutes before you start to cook.

Bake at 350 degrees for 45 minutes. (I bake mine in a roaster oven)Remove foil during the last 10 minutes of baking. Serve with sour cream, salsa and guacamole

Here is our breakfast buffet, with fruit, drinks and Peach Pancake Breakfast! It was delicious. There were no left overs this morning. We have decided to try this recipe with Mango, adding a little cinnamon and nutmeg to the batter.

Peach Pancake Breakfast

Make Bisquick batter with 2 1/2 cups pancake mix, using only 1 cup of milk. Pour into greased 9 X 13 cake pan.

Drain 1 (16 oz) can sliced/diced peaches; arrange peaches on top of pancake batter.

Cook link sausages cut into bite size pieces; arrange on top of batter with peaches.

Bake 30 – 40 minutes at 350 degrees.

SYRUP:

1 c. peach juice
½ c. sugar
2 tablespoons cornstarch
2 tablespoons butter
¾ c maple flavored syrup

Mix together peach juice, sugar, and cornstarch. Cook until clear and thickened (stirring constantly). Add 2 tablespoons butter and ¾ c maple syrup.

Serve syrup warm.