Breakfast Enchiladas

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  Egg, Whole, Large
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  ¼ teaspoon kosher salt
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Turkey Breakfast Sausage(454g)
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  Bell Pepper
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  Yellow Onion
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  Chili powder(5g)
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  Oregano, Dried(3g)
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  Cumin, Ground(3g)
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  Enchilada Sauce, Red, Canned
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  Flour Tortillas
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  Mexican Blend Cheese(360g)

  Pre-shredded Mexican blend cheese. Any store brand works.

Instructions

1. 1Preheat the oven to 375°F. Coat a 9x13-inch baking dish with nonstick spray.
2. 2In a medium bowl, beat the eggs together with the salt. Set aside.
3. 3In a large skillet, heat the oil over medium-high (if using pork sausage, you can omit the oil). Once it is hot, add the sausage. Cook, breaking it into small pieces, until the sausage is browned and cooked through. With a slotted spoon, remove to a paper-towel lined plate.
4. 4Reduce the skillet heat to medium. If the skillet is dry, drizzle in additional oil as needed. Add the bell pepper, onion, chili powder, oregano, and cumin. Cook until the onion is softened, about 5 minutes. Reduce the heat to medium-low.
5. 5Return the sausage to the skillet, then pour in the eggs. Cook and stir for 1 to 2 minutes, until the eggs are nearly set but still appear wet. Set aside.
6. 6Spread a thin layer of enchilada sauce along the bottom of the dish (about 1/4 cup).
7. 7Fill each of the tortillas with 1/8 of the filling and roll. Place each side by side in the baking dish, seam-side down.
8. 8Pour the remaining enchilada sauce over the top, then sprinkle the enchiladas with the cheese.
9. 9Bake the breakfast enchiladas until the sauce is hot and bubbly and the cheese has melted, about 15 minutes. Add your toppings of choice and serve hot.