Sausage and Egg Breakfast Enchiladas

• Meat

  • 1/2 lb Sausage, ground

• Produce

  • 1 Avocado
  • 1 Cilantro
  • 1 clove Garlic
  • 1 (4 oz. can Green chili peppers
  • 1 Green onion
  • 1/2 cup Onion
  • 1 Tomato

• Refrigerated

  • 10 Eggs, large

• Condiments

  • 1 Salsa

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 8 (8 inch flour tortillas

• Dairy

  • 1 cup Cheddar cheese
  • 1/2 cup Cream
  • 1/4 cup Milk
  • 1 cup Monterrey jack or pepper jack cheese
  • 1 Sour cream

• Prepared

  • 1 (10 oz. can Enchilada sauce, green

Found on letsdishrecipes.com

Ingredients

• 1/2 pound ground sausage
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 10 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (4 oz.) can diced green chili peppers
• 1 cup shredded cheddar cheese
• 1 (10 oz.) can green enchilada sauce
• 1/2 cup cream
• 1/4 teaspoon chili powder
• 8-10 (8 inch) flour tortillas
• 1 cup Monterrey Jack or pepper jack cheese
• Optional toppings:
• Salsa
• Sour cream
• Diced avocado
• Diced tomato
• Chopped cilantro
• Chopped green onion

Directions

• Preheat oven to 350 degrees.
• In a medium skillet, cook the sausage until browned. Drain.
• Heat olive oil in a large non-stick skillet over medium heat. Add the onions and garlic and cook until soft, 3-5 minutes.
• In a large bowl, whisk together the eggs, milk, salt and pepper.
• Pour the eggs into the skillet with the onions and cook, stirring frequently, until eggs are thickened but still slightly moist.
• Remove from heat and stir in cooked sausage, green chilies and cheddar cheese. Season egg mixture with additional salt and pepper, if needed.
• In a medium bowl, whisk together the green enchilada sauce, cream and chili powder.
• Lightly grease a 9×13 inch baking pan. Spread about 1/2 cup of the green enchilada/cream sauce on the bottom of the pan.
• Spoon about 1/3 cup of the egg mixture into the center of a tortilla and roll. Place in pan, seam side down. Repeat until all of the filling has been used.
• Pour the remaining sauce over the enchiladas and sprinkle the Monterrey Jack cheese evenly over the top.
• Cover with foil. (If desired, enchiladas can be made to this point and refrigerated overnight before baking).
• Bake for 15-20 minutes. Uncover and bake about 10 minutes more, or until sauce is bubbly and cheese is golden.
• Top with optional toppings of choice.

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