Breakfast Enchiladas

I decided to get creative this morning.  C has a 5.5 mile race in 3 hours, and since my tiba hurts too much to run, I've made it my mission to feed him.



Breakfast Enchiladas

6 organic eggs
assorted chopped organic veggies (I used jalepeno, red pepper, green pepper, and red onion)
cooked crumbled sausage (optional)
cumin
cayenne pepper
6-10 corn tortillas
1 jar of bottled enchilada sauce (I used Trader Joe's Organic Enchilada Sauce)
1 cup shredded cheese of your desire (I did a mixture of pepperjack, mozzarella, and cheddar)

Preheat over to 350 degrees.

Crack eggs into a large bowl.  Throw in chopped veggies and sausage, if you so desire.  Season with cumin and cayenne pepper to your taste.  Whisk gently to combine.

Preheat a large skillet to medium heat, and gently pour contents of egg mixture onto skillet.  Scramble eggs until done, but still slightly wet.  Transfer contents back to (rinsed) large bowl.

In a medium saucepan, heat entire contents of enchilada sauce.  Using tongs, dip a corn tortilla in the enchilada sauce, making sure entire tortilla is covered.  Hold tortilla in the palm of your hand, then spoon egg mixture into it.  Roll the tortilla up and place, seam side down, into an 8x8 glass dish.  Repeat until you've used all the scrambled eggs & tortillas. 

Pour the remaining enchilada sauce from the saucepan over the tortillas.  Sprinkle top of enchiladas with cheese, and bake for 15-20 minutes, when the cheese is melted and bubbly.