Breakfast Enchiladas

Directions

1. 1
   Preheat oven to 350.
2. 2
   Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles are cooked through.
3. 3
   Remove from pan; drain well.
4. 4
   Set aside.
5. 5
   PREPARECHEESE SAUCE
6. 6
   Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth.
7. 7
   Cook, whisking constantly, 1 minute.
8. 8
   Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened.
9. 9
   Remove from heat, and whisk in remaining ingredients.
10. 10
    Set aside.
11. 11
    ENCHILADA FILLING
12. 12
    Melt butter in a large nonstick skillet over medium heat.
13. 13
    Add green onions and cilantro, and saute 1 minute.
14. 14
    Add eggs, salt, pepper, and cook, without stirring, until eggs begin to set on bottom.
15. 15
    Draw a spatula across bottom of pan to form large curds.
16. 16
    Continue to cook until eggs are thickened but still moist; do not stir constantly.
17. 17
    Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
18. 18
    Spoon about 1/2 cup egg mixture along the bottom of each tortilla; roll up tightly.
19. 19
    Place, seam side down, in a lightly greased 13-x 9-inch baking dish.
20. 20
    Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with pepper Jack cheese.
21. 21
    Bake at 350 for 25-30 minutes or until sauce is bubbly.
22. 22
    When enchiladas are done; sprinkle down the center in this order; 1/2 pd crumbled sausage, halved grape tomatoes, green onions and fresh cilantro.