Breakfast for a crowd that absolutely everyone will LOVE! Crispy sausage, sautéed veg and cheesy eggs rolled up in tortillas and smothered in a homemade enchilada sauce. So delicious and filling!

INGREDIENTS – serves 4-6

Enchilada Sauce (OR buy a can):
2T olive oil
1/4c chili powder
1 15oz can tomato sauce
1 bay leaf
1/2c water
Salt

2T olive oil
6-8oz breakfast sausage

1/2 onion, diced
3/4 bell pepper, diced (whatever color or mix you’d like)
sub: zucchini, mushrooms, kale/chard

8 eggs, whisked throughly
1c white cheddar cheese, shredded and split into 1/2 cups

6-10″ tortillas

INSTRUCTIONS (freeze ahead at the end)

Preheat oven to 375°F. 

Heat a pot to medium-med-high.  Add olive oil and chili powder.  Cook until fragrant then pour in the can of tomato sauce, water and bay leaf.  Salt to taste.  Stir and let simmer for 15-20 minutes, stir occasionally. 

In a large skillet, cook sausage in 2T olive oil until crispy and cooked through. Scoop it out into a paper towel-lined bowl and set aside. Dump onion and bell pepper into the skillet with a sprinkle of salt and pepper. Stir occasionally for about 5 minutes until the veg is soft and starting to get some browning on it. Reduce the heat to med-low. Add the sausage back in. Take the skillet off the heat and pour in the eggs. Give it a stir then put it back on the heat continuing to stir and scramble the eggs. When they’re mostly done but still pretty wet, remove from the heat and stir in 1/2c cheese until its fully melted in.

Pour about 1/4c of enchilada sauce in the bottom of your baking dish.  Divide the egg mixture into 6 tortillas, roll them up and put them in the dish.  Top with the remaining sauce and cheese.  Top with foil then bake for 25 minutes.  Remove the foil and bake for another 5 minutes.

ENJOY!

FREEZER: Make a double batch. Line one (or both if freezing two) baking dishes with foil before adding enchilada sauce. Assemble as directed above then top with a second piece of foil and tightly roll up the sides, pressing all the air out and sealing well. Put in the freezer for 8 hours then pop it out of the dish and transfer the packet to a freezer bag.
When you’re ready to eat, preheat oven to 375°F, plop the packet back into your baking dish remove the top foil piece and replace it with loose fitting foil over the top so the cheese doesn’t stick to the foil. Bake for 30 minutes, remove the top foil then back in for another 15 minutes.