Breakfast Enchiladas

Start by preheating the oven to 350 F.

Crack the eggs into a medium bowl and use a fork to whip them up a bit. Splash two tablespoons or so of milk into the eggs and whip again. Pour into a large skillet and cook on medium high heat stirring the whole time until they are firm and fully cooked. Remove from heat when done.

While the eggs are cooking, cook the sausage in another skillet over medium heat until it is no longer pink. Once cooked drain grease. Add the sausage to the egg pan and mix to combine.

Remove the egg and sausage mixture from the heat and set up an assembly line. Place a tortilla shell down on your working surface and spoon 1/6 of the egg and sausage mixture down the center of the tortilla. Sprinkle two tablespoons or so of the cheddar cheese over that and roll up. Place the rolled tortilla seam side down in a 9×13 baking pan that has been sprayed with non-stick cooking spray. Continue with the remainder of the tortillas.

Pour the enchilada sauce over each of the rolled tortillas and top with remaining cheese. Place in the oven and bake for 25-30 minutes or until the sauce is bubbly and the cheese is melted.

Enjoy!

* Note, this recipe is easily adaptable. Add ham instead of sausage, chop up onions and peppers and combine them with the egg and meat mixture. These breakfast enchiladas are your playground.