Breakfast Enchiladas

Name: Breakfast Enchiladas
Ingredients: nonstick cooking spray; 12 cup chopped onion; 12 cup chopped bell pepper; 4 vegetarian sausage patties, chopped; 2 12 cups egg substitute; 12 cup nonfat milk; 1 teaspoon cumin; 2 (10 ounce) cans red enchilada sauce or 2 (10 ounce) cans green enchilada sauce; 12 (6 inch) flour tortillas (~6 1/2 inches in diameter); 2 cups shredded low-fat Mexican cheese

10 ingredients

13 steps

Ingredients

nonstick cooking spray
12 cup chopped onion
12 cup chopped bell pepper
4 vegetarian sausage patties, chopped
2 12 cups egg substitute
12 cup nonfat milk
1 teaspoon cumin
2 (10 ounce) cans red enchilada sauce or 2 (10 ounce) cans green enchilada sauce
12 (6 inch) flour tortillas (~6 1/2 inches in diameter)
2 cups shredded low-fat Mexican cheese

Directions

1

Preheat oven to 350.
2

Spray a 9-x 13- inch baking dish with nonstick cooking spray and set aside.
3

Spray a medium skillet with nonstick cooking spray.
4

Add onion and peppers saute 1-2 minutes.
5

Add sausage and continue to cook.
6

Meanwhile in a mixing bowl combine egg substitute, milk and cumin, whisk together and add to skillet.
7

Cook until egg mixture is thickened but not over done.
8

Stir as needed to ensure mixture does not stick to the pan.
9

Remove from heat.
10

Pour 1/2 can of enchilada sauce over the bottom of the baking dish.
11

Fill each tortilla with approximately 1/3 cup egg mixture and 1-2 tablespoons cheese; roll up and place seam side down on enchilada sauce in baking dish.
12

Sprinkle with remaining cheese and pour on enchilada sauce.
13

Bake uncovered approximately 20 minutes or until heated throughout.