Breakfast Enchiladas

By gina62_cooks

Ingredients

• 1 lb breakfast sausage
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1 small onion, diced
• 1/2 jalapeno pepper, seeded and diced (optional)
• 6 large eggs
• 1 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded Mexican blend cheese, divided
• 8 (9 inch) flour tortillas
• 1 cup milk
• 2 tsp cornstarch
• 1 tsp cumin

Preparation

Step 1

Heat oven to 375. Spray a 9x13-inch baking dish with cooking spray; set aside.
Brown sausage in a large skillet over medium-high heat til cooked through. Add both bell peppers, onion, and jalapeno pepper and cook 6 to 8 minutes, or til onion is soft and translucent. Remove from heat and cool slightly.
In a large bowl, whisk together eggs, salt and pepper; stir in 1 cup cheese and sausage mixture.
Lay a tortilla out on a flat surface. Spoon 1/2 to 2/3 cup of the egg and sausage mixture down the center of the tortilla. Roll up tortilla tightly and place seem side down in baking dish, nestled against the short side of the dish. Repeat with remaining tortillas and filling.
To make the sauce: In a medium bowl, whisk together milk, cornstarch, and cumin. Stir in remaining 2/3 cup cheese and pour over the enchiladas. (At this point, the casserole can be baked immediately or covered and refrigerated overnight.)
Bake 35 to 40 minutes or til eggs are cooked and enchiladas are deep golden brown. Serve with salsa and sour cream, if desired.