Reviewed: May 16, 2012

My version of this recipe is a real hit around the house. I replace the ham with 1/2# each of cooked sage and chorizo sausage. Instead of just green bell's I also use red bell for the sweetness. Instead of Cheddar, I use a Mexican blend. I add an extra egg (6 eggs total). For seasoning, I add 1/2 tsp of kosher salt, freshly ground black pepper (to taste), and a "special" ingredient...1/2 tsp smoked paprika. The paprika goes very well with the chorizo. Thanks for this recipe DBLUNCK!

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Reviewer:

HERBERT0

Reviewed: Apr. 7, 2012

I forgot to add the last round of cheese before baking, but they seemed to go over well at the brunch where I made them.

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Reviewer:

MrsFisher0729

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Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Jan. 26, 2012

I would have rated a 5 but the egg mixture did not cover the enchiladas. My solution was to remove after cooking for 20-30 minutes or just before the enchalidas brown on top. I took the back of a spoon and pushed down till egg mixture moistened the enchalidas. They were fine but the next time I will make one and half the egg portion. The taste was really excellent and and different than the usual sausage fare everyone makes. Good for Christmas breakfast that can be put together ahead.

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Reviewer:

Lake lady

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Montgomery, Texas, USA

Reviewed: Jan. 9, 2012

YUM!!!! no need to change a thing!!!! I make this several times throughtout the year & it's always a big hit!

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Reviewer:

campingqueen

Cooking Level: Expert

Home Town: Fredericktown, Ohio, USA

Reviewed: Dec. 31, 2011

these were good, although a little milder than I anticipated. I added some fresh mushrooms to the green onion and bell pepper mix, which we really enjoyed. I think some green chili's would have been really good as well. Do let these sit overnight as that is what appears to thicken the sauce up. I didn't, and they had to bake longer than the recipe states.

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Reviewer:

Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Houston, Texas, USA

Reviewed: Dec. 27, 2011

I make this recipe quite often and everyone loves it. Since I'm not a bacon fan I use breakfast sausage instead. I also end up having to double the egg mixture. I put toothpicks in each Enchilada so that they do not unwrap and stay at the bottom of the pan whilerefrigerated.

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Reviewer:

PRINZESSINTF

Reviewed: Aug. 22, 2011

Amazing! The best breakfast enchiladas I've ever tried. I used 1 lb. sausage instead of the ham, and added some salsa to each tortilla. Wish I could give better than 5 stars!!

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