Ingredients:

  • 1 lb pork breakfast sausage
  • 4 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 small onion, finely diced
  • 4 oz diced green chiles, drained
  • 10 large flour tortillas
  • 6 large eggs
  • 2 cups half-and-half
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Brown the meat. Sizzle the 1 lb pork breakfast sausage in a skillet over medium heat until no pink remains. Note: Breaking it into very small crumbles ensures a better bite in the tortilla.
  2. Sauté the aromatics. Add the finely diced onion to the sausage fat and cook until translucent and fragrant.
  3. Incorporate the creaminess. Stir in the 4 oz softened cream cheese and 4 oz drained green chiles until the mixture is velvety. Note: This acts as your moisture barrier.
  4. Prep the tortillas. Lay out 10 large flour tortillas and divide the sausage mixture evenly down the center of each.
  5. Add the first cheese. Sprinkle half of the Monterey Jack inside the tortillas before rolling them tightly.
  6. Arrange in dish. Place the rolls seam side down in a greased 9x13 pan until they fit snugly against each other.
  7. Whisk the custard. Combine 6 large eggs, 2 cups half and half, smoked paprika, garlic powder, salt, and pepper. Note: Smelling the smoked paprika bloom in the dairy is your second aroma checkpoint.
  8. The big pour. Slowly drizzle the egg mixture over the tortillas, ensuring the ends are well coated to prevent drying.
  9. The final top. Sprinkle the 1 cup sharp cheddar and remaining Jack over the top until the surface is completely covered.
  10. The cold soak. Cover with foil and refrigerate for 8 to 12 hours.
  11. Bake to perfection. Preheat to 350°F and bake covered for 20 mins, then uncovered for 25 mins until the cheese is bubbling and edges are golden.
  12. Rest before serving. Let the dish sit for 10 minutes to allow the custard to fully set.