Breakfast Enchiladas

By garciamoss

Ingredients

• 6 eggs
• 1/2 cup Mountain Fresh Creamery Milk
• 2 tbl olive oil
• 1/2 lb Tink’s pastured pork sausage (mild or spicy)
• 3 tbl Southern Swiss butter
• 2 tbl flour
• 1 1/4 cups milk
• 1/2 can diced mild green chiles
• 1/2 cup Flat Creek Lodge Natural Cheddar, grated
• 4 flour tortillas
• Salt and pepper to taste
• 1/2 cup diced red pepper
• 1/4 cup diced green onions

Preparation

Step 1

In a bowl, crack the eggs and whisk together with the cream until a uniform pale yellow is reached. Heat the olive oil in a skillet over medium heat. Pour the eggs into the skillet and cook, stirring constantly, until the eggs are done and no longer runny. Season the eggs with salt and pepper to taste.

Meanwhile, cook the sausage in a separate skillet over medium heat, breaking it up as it cooks. Continue stirring the crumbled sausage and cook through until no longer pink. Turn off heat and hold warm.

For the the cheese sauce, heat the butter in a small saucepan until bubbling but not brown. Whisk in the flour and cook, stirring constantly, for about 2-3 minutes until the roux is light brown. Whisk in the milk and bring to a simmer. Cook until the sauce has thickened, then add the green chiles. Cook for another minute then remove from heat and whisk in the cheddar cheese. Season the sauce with salt and pepper to taste.

To assemble, lightly char tortillas over a gas burner. Fill the tortillas with eggs and sausage, then roll and plate. Ladle the cheddar cheese sauce over the top of the enchiladas. Garnish with diced red peppers and green onions then serve immediately.