Breakfast Enchiladas Recipe
1 (1-pound) package hot ground pork sausage
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños
1/2 teaspoon pepper
14 large eggs, beaten
2 tablespoons butter or margarine
2 tablespoons chopped fresh cilantro
3/4 teaspoon salt
4 green onions, thinly sliced
8 (8-inch) flour tortillas
Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro
How To Make Breakfast Enchiladas:
1. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
2. Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
3. Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.
4. Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.