Breakfast Enchiladas

Breakfast Enchiladas

1 lb. package bulk pork sausage
2 Tbsp. butter
4 green onions, thinly sliced
2 Tbsp. chopped fresh cilantro
14 large eggs, beaten
3/4 tsp. salt
1/2 tsp. pepper
Cheese sauce
8 (8-inch) flour tortillas
1 c. shredded Monterey Jack cheese
Toppings: grape tomato halves, sliced green onions, chopped fresh cilantro

1.  Cook sausage in a large nonstick skillet over medium-high heat, stirring frequently, 6 to 8 minutes or until sausage crumbles and is no longer pink. Remove from skillet; drain well, pressing between paper towels.  Wipe skillet clean.

2.  Melt butter in skillet over medium heat. Add green onions and cilantro, and saute 1 minute.  Add eggs, salt and pepper and cook, without stirring, 2 minutes or until eggs begin to set on bottom.  Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occassionally, 4 to 5 minutes or until eggs are thickened but still moist. (do not over stir). Remove from heat, and gently fold in 1 1/2 c. Cheese Sauce and sausage.

3.  Spoon about 3/4 c. egg mixture down center of each tortilla; roll up. Place, seam side down, in a lightly greased 13 x 9 inch baking dish. Pour remaining Cheese Sauce over tortillas; sprinkle with cheese.

4.  Bake at 350 for 30 minutes or until sauce is bubbly.  Serve with desired toppings.  Serves 8.

Cheese Sauce

1/3 c. butter
1/3 c. flour
3 c. milk
2 c. shredded Cheddar cheese
1 (4 oz) can chopped green chilies
3/4 tsp. salt

1.  Melt butter in a heavy saucepan over medium-low heat; whiskk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 7 minutes or until thickened.  Remove from heat, and whisk in remaining ingredients until cheese is melted.
Makes about 4 cups.