Breakfast Enchiladas Recipe

• 1 (1-pound) package hot ground pork sausage $
• 2 tablespoons butter or margarine $
• 4 green onions, thinly sliced $
• 2 tablespoons chopped fresh cilantro
• 14 large eggs, beaten $
• 3/4 teaspoon salt $
• 1/2 teaspoon pepper

1. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
2. Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and saute 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
3. Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.
4. Bake at 350u0b0 for 30 minutes or until sauce is bubbly. Serve with desired toppings.
5. Note: Prepare half the cheese sauce recipe if you prefer a lighter breakfast.

butter, green onions, fresh cilantro, eggs, salt , pepper

Taken from www.epicurious.com/recipes/member/views/breakfast-enchiladas-recipe-52982151 (may not work)