Ingredients
The following ingredients have 4 Servings
- 1 lb spicy or mild breakfast pork sausage
- 2 cups diced frozen hash browns (thawed)
- 1/3 cup diced red bell pepper
- 1/3 cup poblano or green bell pepper
- 6 green onion (thinly sliced and divided)
- 2 tsp garic salt (divided)
- 10 large eggs (beaten)
- 1 tsp freshly ground black pepper
- 3 cups shredded pepper jack cheese (divided)
- 8 8-inch tortillas (white corn or flour) (plus additional as needed)
- 1 cup salsa verde
- 1/2 cup cream or half & half
- 1/2 tsp ground cumin
- 1/2 tsp oregano
Instruction
- Preheat the oven to 375°F. Spray a 13 x 9-inch baking dish lightly with cooking spray. Set aside.
- In a medium size saucepan over medium high heat, cook the sausage until no pink remains around 5-7 minutes. Remove with a slotted spoon reserving drippings.
- Add the potatoes, red pepper, green pepper and onion to the drippings in saucepan. Reserve 3 Tbsp onion for garnishing. Season with 1 tsp garlic salt. Continue to cook just until potatoes are fork tender around 5-7 minutes. Remove from the heat add cooked sausage. Mix well.
- Meanwhile, whisk eggs with remaining garlic salt and black pepper. Cook over medium in skillet until soft scrambled. Remove from heat.
- To assemble: Divide cheese using 2 cups for the enchilada filling. Sprinkle each tortilla down the middle with a small amount of shredded cheese. Top with potatoes and sausage then eggs and another sprinkle of cheese. Roll ending seam side down. Repeat placing side by side in baking dish.
- Whisk together the salsa verde, half & half, cumin and oregano. Pour evenly over the enchiladas. Top with remaining 1 cup shredded cheese.
- Bake for 30 minutes or until golden and bubbly. Serve with salsa, sour cream, queso fresco, garnished with green onion and cherry tomatoes, if desired.