Breakfast Enchiladas

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. 2

   In a large skillet over medium-high heat, cook the breakfast sausage, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Drain off excess grease, leaving about 1 tablespoon in the skillet. Add the chopped onion and bell pepper and cook until softened, about 4-5 minutes.

3. 3

   In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the skillet with the sausage and vegetables. Cook, stirring gently, until the eggs are just set but still moist (about 2-3 minutes). Remove from heat and stir in 1 cup of the shredded cheese.

4. 4

   To make the sauce, heat the vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Stir in the chili powder, cumin, and garlic powder and cook for 30 seconds more until fragrant. Gradually whisk in the chicken broth and tomato sauce until smooth. Bring to a simmer and cook for 5-7 minutes, until slightly thickened. Season with salt if needed.

5. 5

   Assemble the enchiladas. Spread 1/2 cup of the enchilada sauce on the bottom of the prepared baking dish. Warm the tortillas to make them pliable. Spoon about 1/2 cup of the egg and sausage filling down the center of each tortilla, roll it up tightly, and place it seam-side down in the dish.

6. 6

   Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle with the remaining 1 cup of cheese. Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden. Let rest for 10 minutes before garnishing with fresh cilantro and serving.