So far, this school year (all 4 weeks of it to date) has been an exercise in organization for me. I have to get my high schooler up at 5am and the 3 other school aged kids up at 5:30. Said high schooler is out the door at 5:45. In the past, I have made french toast, waffles and pancakes for the majority of our breakfasts. This year, I have seen that those carb filled meals just don’t stay with them long enough and they are extremely hungry by lunch time. I have had to make a lot more savory dishes for breakfast.
I have no desire to get up at 4am to make food, so my solution has been make-ahead meals. I have found that almost everything can be made the night before and reheated in the microwave. Some things can even be made way ahead and put in the freezer until the night before.
Some of the things we have had are: breakfast enchiladas, breakfast burritos, “egg mcmuffin” sandwiches, biscuits and gravy, pigs in a blanket, baked oatmeal, quiche and biscuit casseroles. All of these have been made ahead. It has not made a bit of difference in the taste/texture.
- 24 corn tortillas
- 14 eggs
- 1 lb breakfast sausage
- ¼ cup chopped green onions
- 1 cup shredded pepper jack cheese
- Cheese Sauce:
- ⅓ cup butter
- ⅓ cup flour
- 2 cups milk
- 1 tsp salt
- 1 can chopped green chilies
- 2 cups shredded cheddar cheese
- Make cheese sauce by melting butter and whisking in flour.
- Slowly add milk, stirring constantly to keep smooth.
- Turn off heat and stir in salt, chilies and cheese.
- Stir until cheese is melted and incorporated.
- Set aside. Cook sausage and set aside.
- Beat eggs and scramble with onions (salt and pepper to taste, too) until eggs are firm, but still wet.
- Fold in sausage and 1 cup cheese sauce.
- Place ¼ cup of egg mixture in the middle of each tortilla.
- Fold both sides over and place in 9 X 13 pan fold side down.
- Continue until all the filling is used.
- Pour remaining cheese sauce over enchiladas and top with pepper jack cheese.
- Bake 350 degrees for 30 minutes.