Best 2 Breakfast Enchiladas From Jones Dairy Farm Recipes

Kick-start your day with a delectable breakfast filled with flavors and textures, using Jones Dairy Farm's finest breakfast sausage. This article will guide you through a culinary journey, exploring the tantalizing world of "Breakfast Enchiladas from Jones Dairy Farm." Get ready to indulge in a hearty and satisfying morning meal that will surely become a family favorite.

Let's cook with our recipes!

BREAKFAST ENCHILADAS FROM JONES DAIRY FARM

Breakfast Enchiladas from Jones Dairy Farm image

Flour tortillas are stuffed with scrambled eggs, Cheddar cheese, diced green chilies and Jones Canadian Bacon. Top with sour cream and salsa.

Provided by Jones Dairy Farm

Categories Jones Dairy Farm

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

12 eggs
1 (7 ounce) can diced green chiles, drained
2 (10 ounce) cans green enchilada sauce
⅓ cup half-and-half
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese
1 (6 ounce) package Jones Dairy Farm Canadian Bacon, diced
1 cup shredded Monterey Jack cheese
1 teaspoon sour cream
1 teaspoon salsa

Steps:

Beat eggs in large bowl; cook in skillet until scrambled. Mix in can of diced green chilies and set aside.
Preheat oven to 350 degrees F.
In large bowl mix together enchilada sauce and half-and-half until well combined. Lightly coat bottom of large casserole dish with small amount of sauce.
To assemble enchiladas fill each tortilla with eggs, a small handful of Cheddar cheese, and about 2 tablespoons of Canadian Bacon. Roll and place seam side down in casserole dish. Repeat with remaining ingredients. Pour green chili sauce over tortillas. Sprinkle with Monterey Jack cheese.
Cover with foil and bake for 20-25 minutes until sauce is bubbling and enchiladas are heated through. Let set for 5 minutes before serving. Serve with sour cream and salsa if desired.
To Make Ahead: Cover with foil and place in fridge or freezer. If frozen, let thaw in fridge before baking. Increase baking time by 5-10 minutes if starting with cold enchiladas.

Nutrition Facts : Calories 699.2 calories, Carbohydrate 42.4 g, Cholesterol 467.6 mg, Fat 41.4 g, Fiber 4 g, Protein 40.2 g, SaturatedFat 20.4 g, Sodium 1544 mg, Sugar 3.4 g

JALAPENO AND CANADIAN BACON BREAKFAST QUESADILLAS

Jalapeno and Canadian Bacon Breakfast Quesadillas image

Make these quesadillas as spicy as you'd like by adjusting the amount of jalapeño. Complete with Canadian Bacon, eggs and cheese, you can't go wrong.

Provided by Jones Dairy Farm

Categories Trusted Brands: Recipes and Tips Jones Dairy Farm

Time 30m

Yield 2

Number Of Ingredients 13

Ingredients

3 tablespoons unsalted butter, divided
2 jalapeno peppers, seeded and chopped
3 slices Jones Dairy Farm Canadian Bacon, chopped
4 large eggs
2 tablespoons whole milk
1 teaspoon extra virgin olive oil
1 pinch sea salt
1 cup shredded Mexican blend cheese, divided
2 ounces cream cheese, softened
2 flour tortillas
2 green onions, sliced
1 tablespoon Sour cream
¼ teaspoon Salsa

Steps:

In non-stick omelet pan, melt 1 tablespoon butter over medium heat.
Add peppers and cook for 2-3 minutes, tossing frequently. Add Canadian Bacon and cook for another 1-2 minutes, tossing frequently. Remove to paper-towel lined plate.
In medium mixing bowl, whisk together eggs and milk, beating until frothy.
Wipe out omelet pan, add 1 tablespoon butter and extra virgin olive oil to pan and heat over medium low heat.
Once butter is melted, pour in eggs. Sprinkle sea salt over eggs and let sit for about 3 minutes, adjusting temperature as necessary to ensure a low, slow cook without burning the bottom. Once sides are set but middle is still wet, sprinkle 1/3 cup cheese, peppers and Canadian Bacon over eggs. Cook for 1 minute, then loosen edges with silicone spatula and flip eggs. Aim for mostly one large piece of egg, any cracks will slightly repair when other side cooks. Cook until bottom is set, 2-3 minutes, then slide onto plate and set aside.
Spread cream cheese over tortillas.
Place cast iron skillet over medium heat and add 1/2 tablespoon butter. Once melted, place prepared tortilla in pan, cream cheese side up. Sprinkle 1/3 cup cheese over entire surface and place half of the eggs over one half of tortilla. Sprinkle half of green onions over eggs. Cook over medium to medium-low heat until cheese is melted, then fold in half.
Remove to cutting board and let sit for 1-2 minutes before slicing. Repeat with other tortilla and remaining eggs. Serve with sour cream and salsa.

Nutrition Facts : Calories 838.7 calories, Carbohydrate 34 g, Cholesterol 517.1 mg, Fat 62 g, Fiber 2.4 g, Protein 37.6 g, SaturatedFat 34.8 g, Sodium 1310.1 mg, Sugar 2.7 g

Tips:

Prep your ingredients in advance: Chop, dice, and measure all of your ingredients before you start cooking. This will help you save time and ensure that your enchiladas are evenly cooked.
Use a variety of cheeses: Cheddar, Monterey Jack, and Pepper Jack are all great options for breakfast enchiladas. Feel free to experiment with different combinations to find your favorite blend.
Don't overfill your tortillas: Too much filling will make your enchiladas difficult to roll and may cause them to fall apart. Aim for about 1/4 cup of filling per tortilla.
Cook your enchiladas until the cheese is melted and bubbly: This will take about 20 minutes in a 350°F oven. You can also cook them on a hot griddle or comal until they're golden brown and crispy.
Serve your enchiladas with your favorite toppings: Salsa, sour cream, guacamole, and diced tomatoes are all great options. You can also add a fried egg or a dollop of refried beans.

Conclusion:

Breakfast enchiladas are a delicious and versatile dish that can be enjoyed for any meal. They're perfect for a quick and easy breakfast, a hearty lunch, or a satisfying dinner. With so many different variations to choose from, there's sure to be a breakfast enchilada recipe that everyone will love. So next time you're looking for a new breakfast idea, give breakfast enchiladas a try!