Ingredients
12 servings
corn tortillas
16.0
whole
breakfast sausage, links
48.0
ounce(s)
Mexican cheese - shredded
0.33
bag(s)
yogurt
0.333
tub(s)
eggs
24.0
whole
sour cream
0.375
pint(s)
orange juice
1.0
can(s)
melon
1.0
whole
black beans
1.25
can(s)
herdez salsa
1.0
can(s)
red enchilada sauce
0.5
can(s)
ketchup
0.25
bottle(s)
dehydrated hash browns
0.5
package(s)
yellow onion
1.0
whole
coffee
1.0
package(s)
half & half
0.33
bottle(s)
hot cocoa
1.0
can(s)
Dietary Restrictions
Eggs
Pork
Dairy
Vegetarian
Vegan
Recipe Instructions
Cut tortillas into 1/2" strips. Dice onion. Fry both in plenty of oil on the griddle, stirring often until tortillas are crisp. Remove excess oil if necessary. Whisk eggs in a bowl and pour over tortillas and onion. Cook until firm. Pour enchilada sauce over eggs and heat until warm. Cover eggs with shredded cheese and tent with foil until the cheese melts. Heat and serve beans on the side (or drain them and mix in with the eggs halfway through cooking).