Do you ever feel like the internet is a bit overwhelming when it comes to finding, saving, and going back to find recipes? That just sounded like the start of an infomercial, didn’t it? Well, no informercial for you today, just an exciting new feature on greens & chocolate: ZipList! With so many yummy things shoved in our digital faces every day, it can be hard to sift through what we want to make, what we don’t want to make, and what we want to make but shouldn’t make because one bite is a days worth of calories. That’s where Ziplist comes in. While I’ve used and been on ZipList for quite awhile now, I’m super excited to announce that I’m now a ZipList Partner! In case you’re new to ZipList, I’m doing a fun little tutorial today. So first, look up on the screen near my header to where it says Recipe Box.
Click on that and you’ll be taken to this screen with your Recipe Box where you will find the recipes you have saved, or search other saved recipes. If you’re a new ZipList user, you will have to create an account, too.
You can also save the recipes directly from my site by pressing “Save”
And then this screen will pop up:
You recipe box will have all of your saved recipes from any blog that has ZipList that you have saved recipes from. All of your recipes in one place! Not only that, ZipList will help you make your grocery list, help you meal plan, and alert you of grocery deals. Because ZipList is nice like that. So what are you waiting for? Give it a shot!
I think you should try it out by saving this recipe first. One of my go-to breakfast recipes is my breakfast burritos, and I wanted to switch things up a bit last weekend but still stick with some Mexican flavors. This is what I came up with and this is definitely competition for my burritos. These enchiladas are filled with lots of good stuff – onions, red peppers, and sausage, all which are stuffed inside corn tortillas and smothered with an egg and enchilada sauce mixture. I originally wanted to make these with chorizo because it’s my favorite breakfast meat but the grocery store didn’t have any (dang you Trader Joe’s!) so I stuck with italian sausage. The sausage was still delicious but if you’re a fan of chorizo I’d definitely give that a try.
I also insisted on using corn tortillas because I just love the flavor and texture of corn tortillas, but you could use flour tortillas if that’s your thang. The corn tortillas were a bit difficult to roll up at room temp so I’d recommend heating them in the microwave for a good 30 seconds to a minute covered with a damp paper towel to soften them up and make them easier to roll.
Okay, so now let’s practice what we learned today. Go click ‘Save Recipe’, let ZipList create your grocery list, and make these for this weekend’s breakfast. See? Easy! The only way the process would be easier is if I came to your house and made it myself. Which, by the way, I totally wish I could.
- 1 lb Italian sausage or chorizo casings removed
- 1 onion diced
- 1 red bell pepper diced
- 6 eggs
- 2 cups milk
- 1/4 cup enchilada sauce
- 10-12 corn tortillas
- 2 cups cheddar cheese
- 1/4 cup chopped green onions for topping
- salsa hot sauce, cilantro, and sour cream, for topping, all optional but delicious
- Preheat oven to 350 degrees F. Spray 9x13" baking dish with cooking spray.
- In a large skillet, cook Italian sausage or chorizo over medium-high heat.
- Once done, remove from skillet. If there is a lot of grease, wipe a little excess off but leave some for sauteing the onions and bell peppers.
- Add onions and bell peppers to skillet and cook 5-7 minutes, until they begin to soften.
- Remove from heat.
- In large bowl, whisk together eggs, milk, and enchilada sauce.
- Place tortillas on microwave-safe plate and cover with damp paper towel.
- Microwave for 30-60 seconds, until the tortillas are soft and able to roll.
- Fill each tortilla with equal amounts of onion/bell pepper mix and the cooked sausage. This was about 2-3 tbsp total.
- Place seam down into prepared baking dish. Repeat with remaining tortillas.
- Pour egg mixture over enchiladas.
- Top with cheese and cover with aluminum foil.
- Bake in preheated oven for 30-35 minutes, until eggs are set.
- Remove aluminum foil and bake an addition 10-15 minutes.
- Serve topped with green onions, sour cream, salsa, cilantro, hot sauce, etc.