This year for New Year's Eve, we decided to do a progressive dinner with some of our friends. Driving from house to house on NYE would not be a good idea, but we live within walking distance of several of our friends, so we were able to do a walking version.
T and I hosted along with two other couples, and each house got to pick a country to represent.
We started off in America with a feast of venison sliders, boiled peanuts, and Budweiser, all served around the campfire with s'mores for dessert. So American.
Next stop was Japan where we had sushi, sake bombs, spring rolls, and fortune cookies.
And right before midnight we ventured to our house, Mexico, where we had guacamole, cheese dip, and margaritas. After midnight we demolished a breakfast burrito casserole. Every two hours we were switching locations which kept the party going. Each time we switched houses I felt re-energized and couldn't wait to see what foods were served.
I took a risk with the breakfast enchiladas that I made. It was a brand new recipe, so I had no idea whether it would be a success or a flop. My only comforting thought was that no one would really care at 2:00 in the morning anyway. But, it was a complete success! So good that I even enjoyed the last piece the next morning for breakfast. I'll be repeating this recipe soon, because it's so different than any other breakfast casserole that I've made, and I just love the simplicity of an overnight breakfast recipe.
Overnight Breakfast Enchiladas
- 1 lb. roll hot breakfast sausage, browned and drained
- 1 red bell pepper, finely diced
- 8 green onions, green parts diced
- 2 cups shredded sharp cheddar cheese, divided
- 10 (8 inch) flour tortillas
- 6 eggs
- 2 cups half-and-half
- 1 Tbsp. all-purpose flour
- ½ tsp. salt
- Lightly spray a 9x13 inch glass baking dish with nonstick cooking spray. Set aside.
- In a large bowl, combine the cooked sausage, diced peppers, green onions and 1 cup of the shredded cheese.
- Lay a tortilla flat on a cutting board. Scoop about ⅓ cup of the sausage mixture close to the edge of the tortilla. Roll up tightly and place the enchilada seam side down in the baking dish. Repeat with the rest of the tortillas until the enchiladas are all snug in the dish.
- In another bowl, whisk together the eggs, half-and-half, flour and salt. Pour the egg mixture over the tortillas. Cover the dish with foil and chill overnight.
- In the morning, preheat your oven to 350*F.
- Remove the foil from the dish and sprinkle the remaining 1 cup of cheese over the tops of the enchiladas. Cover the dish with foil again.
- Bake, covered, for 35 minutes. Uncover, and bake for 10-15 minutes more, until the cheese is melted, the eggs are set, and the enchiladas just begin to toast up a little bit on top.
- Serve with sour cream, salsa, or guacamole