Description

Hungry for enchiladas but it is time for breakfast? Make these scrambled eggs and sausage enchiladas to satisfy those cravings.

Ingredients

• 1 lb. breakfast sausage, spicy, hot or regular
• 1 medium sized yellow onion, sliced into very thin strips
• 1 green or red bell pepper, sliced into 1 inch matchsticks
• 10 eggs
• kosher salt, to taste
• freshly ground black pepper, to taste
• 6 small white corn or flour tortillas, each cut into 6 small triangles
• 6-8 oz. Monterrey Jack cheese, about 2 c. shredded
• 3 c. enchilada sauce, your choice
• red or green chile

Steps

1. In a large skillet, over medium-high heat, cook and crumble sausage; remove from the skillet; set aside in a separate bowl.
2. Drain all about 1-2 teaspoons of oil. Add onions to the hot skillet; saute about 10 minutes, stirring frequently until they begin to turn brown. Season with salt and pepper. If you have the time, cook an additional 10 minutes so they will begin to caramelize and have a slight sweetness. Add the bell peppers to the onions and cook, stirring frequently, until they begin to soften, about 3 minutes.
3. While the vegetables are finishing, preheat the oven to 350 degrees.