TGIF and it has been a busy week! Ok so what is better than breakfast for dinner and how about breakfast enchiladas? This is one of my favorite things to do and it is storming here so it makes it even better. This dish takes about 50 minutes total to make but is well worth it!

Let’s cook!

Breakfast Enchiladas

1 pound of ground pork

1 tablespoon butter

4 green onions, thinly sliced

2 tablespoons fresh chopped cilantro

10 large eggs, beaten

5 flour tortillas

1 cup shredded Monterey Jack cheese

1/2 cup salsa

Preheat oven to 350. Cook the sausage in a large skillet over high heat.

Once no longer pink, remove from the pan and drain and let rest. Melt butter back in the skillet and add green onions and cilantro.

Saute for one minute. Add beaten eggs, salt, and pepper.

Do not stir the eggs until they set on the bottom of the skillet about 3 minutes for me. Draw a spatula across the bottom of the pan to form large curds.

Continue to cook until eggs are thickened but still moist.

Remove the skillet from the heat and add sausage, 1/4 cup of salsa, and 1/2 cup of cheese.

Fold to combine.

Lightly grease a baking dish. Spoon about 1/2 cup of egg mixture down center of each flour tortilla.

Place seam side down in the baking dish.

Sprinkle salsa and cheese down the center of the enchiladas.

Bake uncovered for 20 minutes.

Time to serve and top with desired toppings.

Here is a close-up:

Happy Cooking!