Turkey Sausage and Poblano Breakfast Enchiladas
Turkey Sausage and Poblano Breakfast Enchiladas are perfect when having company because you make the recipe the night before, or at least 4 hours before baking.
I recently saw one of those videos that pop up on Facebook for an overnight ham and egg breakfast casserole.
Why my mind instantly thought I should include poblanos and enchilada sauce, I have no clue.
There’s just something about poblano peppers that I absolutely LOVE!
They have little to no heat, but an indescribable flavor that makes any dish sing.
I think the proper way to prepare poblano peppers is to roast them and peel the skin before using them in a recipe.
Call me a rule breaker if you want to, but that’s too much trouble for me and also a little messy, so I just dice them up.
How to Make Turkey Sausage and Poblano Breakfast Enchiladas
Start this dish with a poblano pepper and an onion in a skillet over medium heat.
Cook the poblanos and onions for about 4-5 minutes and add turkey breakfast sausage, with a little kosher salt and pepper.
Once the turkey is cooked add the green enchilada sauce and corn.
Simmer for a few more minutes.
Once this mixture is cooled slightly you get to fill the taco size tortillas along with some cheese.
I just put a few spoonfuls in the center of the tortilla, roll it up (not closing the ends) and place seam side down in a greased baking dish.
Put any extra filling right on top.
Beat the eggs and milk together, a little kosher salt and pepper also.
Pour the egg mixture right on top.
It won’t cover the enchiladas completely, but when it bakes the eggs increase in size.
Refrigerate at least 4 hours or overnight.
I baked mine covered with foil at 350 for 30 minutes, then removed the foil.
Then I added more cheese on top and baked uncovered for an additional 15 minutes.
Serve Turkey Sausage and Poblano Breakfast Enchiladas with green onions and Avocado Cream Sauce.
I also added hot sauce to mine because I love spice.
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More yummy recipes like these turkey sausage and poblano breakfast enchiladas!
Try Chorizo Stuffed Poblano Peppers also!
Green Chile Chicken Enchiladas
And Maple Waffle Breakfast Casserole!
Korean Chicken and Waffles
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Turkey Sausage and Poblano Breakfast Enchiladas
The perfect breakfast or brunch for feeding a crowd
Ingredients
Breakfast Enchiladas
- 1 poblano pepper diced
- 1 onion diced
- 1 pound ground turkey breakfast sausage
- 1 cup green enchilada sauce
- 1 cup corn kernels
- 3 cups shredded cheese (divided)
- 6-8 taco size tortillas
- 6 eggs
- 1 cup milk
- green onion, Avocado Cream Sauce
- kosher salt, pepper, olive oil
Avocado Cream Sauce
- 8 oz reduced fat sour cream
- 1 avocado
- 1/2 cup cilantro
- juice of half a lime
Instructions
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Remember to prepare the casserole at least 4 hours before baking, or the night before. In a skillet over medium heat drizzle with some olive oil and add poblano peppers and onions, kosher salt and pepper. Cook about 4-5 minutes.
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Add the turkey breakfast sausage, break apart as it cooks through, about 5 minutes. Add enchilada sauce and corn. Let it simmer for a few more minutes.
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Once the sausage mixture has cooled slightly, brush a 9×13 baking dish with some olive oil. Put a few spoonfuls of the filling down the center of each tortilla with some cheese. Roll it up (leaving ends open) and place seam side down in the greased baking dish. Any extra filling just put right on top of the enchiladas.
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Beat the eggs and milk, add some kosher salt and pepper. Pour over top of the enchiladas. Cover and put in the fridge at least 4 hours or overnight.
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Bake at 350 degrees for 30 minutes, covered with foil. After 30 minutes remove the foil and top with the remaining cheese. Bake for 15 additional minutes, uncovered.
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For the Avocado Cream Sauce blend all ingredients in a food processor.
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Serve the enchiladas with green onions and Avocado Cream Sauce.
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