Meal: Breakfast 
Dietary Type: Omnivore     
Prep Time: 10 minutes
Cook Time: 20 minutes 
Serves: 4-6

The Dish 
These Breakfast Enchiladas are quick and super delicious! Snuggly wrapped inside whole wheat tortillas is a combination of turkey sausage, bell peppers, onion, and scrambled eggs. Topped in a tangy enchilada sauce, along with some shredded cheese, and baked bubbly. Start to finish, you’ll have enchiladas in under 30 minutes!! 

Pantry Hacks: Short on supplies? Here are some handy hacks to help you recreate this recipe with common ingredients found right in your pantry, fridge, or freezer.

• Store-bought enchilada sauce will save you some time, instead of making your own, just be sure to check out those ingredients. 
• If you do not have a yellow onion, a red, white, or even shallots will work as a sub.
• No breakfast sausage? No problem! Feel free to substitute bacon (in moderation), chorizo sausage, ham, or your favorite vegetarian/vegan alternative.  
• Chicken or vegetable broth can be made with bouillon, just be mindful of the sodium content and adjust the added salt to taste.

Ingredients

Enchilada Sauce 
1 teaspoon (4g) ground cumin 
1/2 teaspoon (2g) chili powder 
1/2 teaspoon (2g) garlic powder 
1/4 teaspoon (dash) dried oregano 
2 tablespoons (32g) tomato paste 
1 cup (250g) vegetable or chicken broth 
1 tablespoon (15ml) apple cider vinegar 
1 teaspoon (2g) cornstarch 

Enchilada Filling
1 tablespoon (15ml) olive oil 
1/2 cup (80g) yellow onions, peeled and chopped 
1 cup (115g) red and green bell peppers, seeded and diced 
8oz (240g) ground turkey sausage 
4 (100-150g) eggs, cracked and beaten 
4 each medium whole wheat tortillas 
pan release spray or 2 teaspoon (10ml) olive oil 
1/2 cup (40g) shredded cheddar or Mexican blend cheese 

serve with: 
chopped cilantro or scallions 
low fat sour cream 
sliced jalapeños (optional)

Preparation 

• Preheat oven to 400°F or 200°C.
• In a medium sauce pan over medium heat, whisk together cumin, chili powder, garlic powder, oregano, tomato paste, and broth. Bring to a simmer. 
• In a small bowl, whisk together the vinegar and cornstarch, creating a slurry (thickener). Add the slurry to the pan and whisk. Continue to simmer and whisk until sauce has thickened. Remove from heat and set aside. 
• In a large skillet, heat oil over medium high heat. Add onion and peppers and cook for 2-3 minutes or until soft. 
• Add sausage and crumble in the pan using a spoon. Cook for 3-4 minutes or until sausage is thoroughly cooked. 
• Add eggs and stir, cooking until the eggs are thoroughly cooked and fluffy, about 2-3 minutes. Remove the pan from the heat. 
• Fill tortillas with egg mixture and roll into cylinders. Place each roll into a lightly greased casserole dish. 
• Top with the enchilada sauce and cheese. Bake for 15-20 minutes or until the sauce is bubbly and the cheese has melted and turned a little golden brown. Let rest for 1-2 minutes before serving. 
• Top with cilantro or scallions, sour cream, and jalapeños before serving. 

Vegetarian and Vegan Modifications:  For a vegetarian modification feel free to omit the sausage or substitute with a vegetarian alternative, like seitan. 

Gluten Free Modifications: Feel free to sub out the whole wheat tortillas for gluten free wraps.