Ingredients:

  • 1 pound (454g) breakfast sausage
  • 1 medium onion, finely chopped (150g)
  • 1 green bell pepper, seeded and finely chopped (120g)
  • 1 red bell pepper, seeded and finely chopped (120g)
  • 1 teaspoon chili powder (5g)
  • 1/2 teaspoon cumin (2.5g)
  • 1/4 teaspoon garlic powder (1.25g)
  • 1/4 teaspoon smoked paprika (1.25g)
  • 12 large eggs (approx 600g)
  • 1/4 cup (60 ml) milk or cream
  • Salt and freshly ground black pepper to taste
  • 2 cups (225g) shredded cheddar cheese, Monterey Jack, or a blend, divided
  • 8-10 (6-inch) corn or flour tortillas (approx 400g)
  • 2 cups (480 ml) red or green enchilada sauce
  • Optional garnishes: sour cream, salsa, chopped cilantro, avocado slices

Instructions:

  1. In a large skillet over medium heat, brown the sausage, breaking it up with a spoon. Drain off any excess grease.
  2. Add onion and bell peppers to the skillet and cook until softened, about 5-7 minutes. Stir in chili powder, cumin, garlic powder, and smoked paprika. Cook for 1 minute more.
  3. In a large mixing bowl, whisk together eggs, milk/cream, salt, and pepper. Pour the egg mixture into the skillet with the sausage and vegetables. Cook, stirring occasionally, until the eggs are set but still slightly moist. Remove from heat.
  4. Stir in 1 cup (112g) of the shredded cheese. Allow the filling to cool slightly before assembling the enchiladas (about 30 minutes).
  5. Preheat oven to 350°F (175°C). Spread a thin layer of enchilada sauce in the bottom of the baking dish. Fill each tortilla with about 1/2 cup of the egg mixture. Roll up the tortilla and place it seam-down in the prepared baking dish.
  6. Pour the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining 1 cup (112g) of shredded cheese.
  7. Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly, and the sauce is heated through. Or cover and refrigerate overnight then bake at 350°F (175°C) for 40-45 minutes.
  8. Let stand for a few minutes before serving. Garnish with sour cream, salsa, cilantro, or avocado slices, if desired.