Breakfast Enchiladas

🛒 Ingredients

• Flour Tortillas 70 g · 210 kcal
• Large Eggs 100 g · 155 kcal
• Breakfast Sausage, cooked 40 g · 136 kcal
• Shredded Cheddar Cheese 30 g · 120 kcal
• Green Chile Enchilada Sauce (mild) 80 g · 40 kcal
• Diced Onion 10 g · 4 kcal
• Diced Bell Pepper 10 g · 3 kcal
• Milk 10 g · 6 kcal
• Olive Oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish.
2. In a large skillet, cook the breakfast sausage over medium heat, breaking it up with a spoon until browned; drain any excess fat. Add diced onion and bell pepper, cooking until softened, about 5 minutes.
3. In a separate bowl, whisk eggs with milk, then scramble them in a lightly oiled pan until just set but still moist.
4. Combine the cooked sausage mixture with the scrambled eggs in a large bowl. Stir in half of the shredded cheddar cheese.
5. Spoon the egg and sausage mixture evenly among the tortillas. Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
6. Pour the green chile enchilada sauce over the rolled tortillas, ensuring they are well-covered. Sprinkle the remaining shredded cheddar cheese evenly over the top.
7. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown. Let stand for a few minutes before serving.