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gluten free breakfast enchiladas yummy


ingredients

8 large eggs beaten
½  gf breakfast sausage
7 oz  buttermilk
2 cup shredded cheddar cheese divided
3 tbsp unsalted butter room temperature
¼ tsp garlic powder
¼ tsp onion powder
½ tbsp crushed red pepper flakes -optional-
2 tbsp brown or white rice flour
2-4 pieces of bacon cooked and crumbled
¼ cup grape tomatoes halved
3 tbsp chopped green onion pieces
½ avocado cut into chunks -optional-
GF hot sauce for garnish- optional-


method

preheat your oven to 380*f
scramble your beaten eggs in a large greased skillet set aside in a large bowl brown and cook your breakfast sausage over medium in the same large skillet until entirely cooked add the sausage to the eggs and mix
while your eggs and sausage are doing their thing you can make your cheese drizzle in a medium saucepan combine the butter buttermilk and flour over medium heat and allow to simmer once simmering add in the garlic and onion powders and the red pepper flakes stirring occasionally until the sauce starts to thicken once it starts to thicken add in ¾ cup of the shredded cheese and continue to stir until smooth remove from heat
wrap the egg and sausage filling into corn tortillas and place them in a large baking dish until the baking dish is full of goodness smother the entire dish with the cheese drizzle and sprinkle the last ¼ cup of shredded cheese on top
bake for 25-30 minutes or until the tortillas are starting to turn a golden brown around the edges. It's 25 minutes on the dot for my oven
remove from the oven and top with the gf hot sauce tomatoes bacon green onion and avocado slices
serve and devour while still warm from the oven 
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