Easy Breakfast Enchiladas

🥄 Ingredients

• 1 tablespoon olive oil
• 1 green bell pepper, (diced)
• 1/2 medium yellow onion, (diced)
• 1 pound breakfast sausage
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 6 large Pete and Gerry's Organic Eggs, (beaten)
• 1 1/2 cups enchilada sauce
• 8 8-inch flour tortillas
• 1 cup shredded monterey jack cheese
• optional garnishes: crumbled cotija cheese or queso fresco, chopped cilantro, diced red onions

👨‍🍳 Instructions

1. 1

   Heat a large nonstick skillet over medium-high heat. Add olive oil, peppers and onions. Saute for 5 minutes, until veggies soften and onions start to become translucent.

2. 2

   Add breakfast sausage, chili powder and ground cumin. Saute for 6-8 minutes or until fully cooked, making sure to break and crumble the sausage into small pieces with a spatula. Drain and discard any excess fat or liquid.

3. 3

   Pour in eggs and cook for 1-2 minutes, until the eggs are just set and lightly scrambled. The mixture should still be a little wet. Remove from heat.

4. 4

   Preheat oven to 375°F. Spread 1/4 cup enchilada sauce into a 13x9-inch baking dish.

5. 5

   Assemble the enchiladas: fill each tortilla with the sausage + egg mixture, roll them up and place them in the baking dish seam side down.

6. 6

   Pour the remaining enchilada sauce on top of the tortillas and sprinkle them with shredded cheese.

7. 7

   Bake for 15 minutes, uncovered, until cheese has melted. Garnish with cotija cheese or queso fresco, chopped cilantro and diced red onions. Serve immediately.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.