Easy Breakfast Enchiladas Recipe

Recipe excerpted from EVERYDAY DINNERS by Jessica Merchant. Photo and Text Copyright @ 2021 by Jessica Merchant. Published by Rodale Books, an imprint of Random House Publishing Group, a division of Penguin Random House LLC.

Directions

1. Preheat the oven to 350F.
2. In a pan, heat the olive oil and add the sausage, cook until hot.
3. Add the beaten eggs and gently fold through with the sausages until the egg starts to become firm. Season with salt and black pepper.
4. Lay one tortilla on your cutting board and spoon about 1/2 cup of the egg mixture onto the center of the tortilla.
5. Add about 1/2 cup of the hash browns and some grated cheddar.
6. Start at the end of the tortilla closest to you and begin to tightly roll into a long tube.
7. Transfer the enchilada to a lightly buttered or greased 13√ó9 inch baking pan.
8. Repeat the process until all of the fillings have been used, making sure to save some cheese to sprinkle over the top of the enchiladas.
9. Once the pan is full, pour the sauce over the tortillas and sprinkle with the remaining cheese.
10. Bake in the oven for 25-30 minutes, until the sauce is bubbling around the edges of the enchiladas.
11. Garnish with some green onion (optional)