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. 1Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the turkey breakfast sausage, breaking it into small pieces with a spoon, and cook for 5–7 minutes until browned and no longer pink. Transfer to a paper-towel-lined plate with a slotted spoon.
2. 2Reduce heat to medium. Add the bell pepper, onion, chili powder, oregano, and ground cumin to the same skillet (add a drizzle more oil if dry). Cook for 5 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3In a medium bowl, beat the large eggs together. Return the cooked sausage to the skillet, pour in the eggs, and cook over medium-low heat for 1–2 minutes, stirring gently, until the eggs are nearly set but still appear slightly wet. Remove from heat.
4. 4Spread a thin layer of the red enchilada sauce (about 1/4 cup) along the bottom of a 9×13-inch baking dish.
5. 5Lay each flour tortilla flat and fill with approximately 1/8 of the egg-sausage mixture. Roll tightly and place seam-side down in the baking dish, arranged side by side.
6. 6Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the Mexican blend cheese uniformly across the top.
7. 7Cover with foil and bake at 375°F for 12–15 minutes until the sauce is hot and bubbly and the cheese is melted and lightly golden.
8. 8Divide the breakfast enchiladas evenly into 8 airtight containers while hot, allowing to cool slightly before sealing. Refrigerate for up to 4 days; reheat in a 350°F oven for 8–10 minutes until warmed through.