Ingredients:

  • 1 lb ground breakfast sausage
  • 10 large eggs
  • 0.5 cup whole milk
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 12 corn tortillas
  • 1 cup salsa verde
  • 1 cup heavy cream
  • 0.5 tsp ground cumin
  • 0.25 tsp garlic powder
  • 2 cups shredded Monterey Jack cheese
  • 0.25 cup fresh cilantro, chopped
  • 1 scallion, thinly sliced

Instructions:

  1. Cook the 1 lb ground breakfast sausage in a large skillet over medium high heat until browned and crumbly. Note: This usually takes 6-8 minutes.
  2. Combine the 10 large eggs, 0.5 cup whole milk, 0.5 tsp kosher salt, and 0.25 tsp cracked black pepper in a bowl.
  3. Pour the egg mixture into the skillet with the sausage and cook until just set but still slightly wet. Note: They will finish cooking in the oven.
  4. In a small saucepan, whisk together 1 cup salsa verde, 1 cup heavy cream, 0.5 tsp ground cumin, and 0.25 tsp garlic powder until it begins to bubble gently.
  5. Wrap the 12 corn tortillas in a damp paper towel and microwave for 45 seconds until soft and steaming.
  6. Place a generous scoop of the egg and sausage mixture into each tortilla, roll tightly, and place seam side down in a greased 9x13 pan.
  7. Pour the warm Creamy Salsa Sauce evenly over the rolled tortillas until they are thoroughly coated.
  8. Sprinkle the 2 cups shredded Monterey Jack cheese over the top in an even layer.
  9. Place in a 350°F (180°C) oven for 20 minutes until the cheese is bubbly and edges are golden.
  10. Let it sit for 5 minutes, then top with 0.25 cup fresh cilantro and 1 thinly sliced scallion before serving.