Breakfast Enchiladas with Turkey Sausage

As featured in The Applegatarian.

A colorful change-up from the usual bacon and eggs, these easy enchiladas can be doubled or tripled for a larger crowd.

Serves 4 | Total Time: Less Than 60 Mins

Ingredients

Chop the sausages into ½-inch pieces. In a heavy skillet over moderate heat, heat 1 tablespoon olive oil, then add the sausages and cook, stirring occasionally, until browned, 6-8 minutes.
Meanwhile, beat together the eggs with a pinch of salt and pepper until well combined. Preheat the oven to 350°F.
Keeping the sausages in the skillet, add the remaining tablespoon oil to the skillet, then add the eggs and cook, stirring constantly, until softly set. Remove from the heat.
Set a tortilla on your work surface. Add a spoonful of the sausage and egg mixture along the bottom third of the tortilla. Sprinkle some of the chopped cheddar or Monterey Jack cheese over the top.
Snugly roll the tortilla around the filling. Arrange, seam side down, in a large gratin dish. Repeat with the remaining tortillas, eggs, and chopped cheese (you may not use all of the cheese).
Pour the sauce evenly over the enchiladas and top with any remaining cheddar or Monterey Jack. Bake the enchiladas until bubbling, about 20 minutes. Remove from the oven.
Top the enchiladas with the cotija, avocado, scallions, radishes, and jalapeno. Serve at once.