Ingredients:

  • 1 pound (450g) breakfast sausage, such as Jimmy Dean, removed from casings
  • 1 medium yellow onion, chopped (approximately 1 cup)
  • 1 green bell pepper, chopped (approximately 1 cup)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 8 large eggs
  • 1/4 cup (60ml) milk or half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (115g) shredded cheddar cheese
  • 1 cup (115g) shredded Monterey Jack cheese
  • 10 (6-inch) corn tortillas
  • 2 cups (480ml) salsa verde (store-bought or homemade)
  • 1/2 cup (57g) shredded cheddar cheese (for topping)
  • Fresh cilantro, chopped, for garnish (optional)
  • Sour cream or Greek yogurt, for serving (optional)

Instructions:

  1. Brown sausage in a large skillet over medium heat, breaking it up with a spoon. Drain any excess grease.
  2. Add onion and bell pepper to the skillet with the sausage. Cook until softened, about 5 minutes. Stir in cumin, chili powder, and cayenne pepper (if using).
  3. In a mixing bowl, whisk together eggs, milk/half-and-half, salt, and pepper. Pour into the skillet with the sausage and veggies. Cook, stirring occasionally, until the eggs are set but still slightly moist.
  4. Stir in 1 cup cheddar cheese and 1 cup Monterey Jack cheese into the scrambled egg mixture until melted and combined.
  5. Spread a thin layer of salsa verde on the bottom of the baking dish. Fill each tortilla with about 1/2 cup of the sausage and egg mixture. Roll up tightly and place seam-down in the baking dish.
  6. Pour the remaining salsa verde evenly over the enchiladas. Sprinkle with the remaining 1/2 cup cheddar cheese.
  7. Cover the baking dish tightly with plastic wrap and refrigerate overnight (or for at least 4 hours).
  8. Preheat oven to 350°F (175°C). Bake, uncovered, for 30 minutes, or until heated through and the cheese is melted and bubbly. The internal temperature of the enchiladas should reach 165°F (74°C).
  9. Garnish with fresh cilantro and serve with sour cream or Greek yogurt, if desired.