Turkey Sausage Breakfast Enchiladas

Elevate your morning routine with these nutrient-dense Breakfast Enchiladas

Ingredients

• 1 Tbsp high-quality olive oil
• 12 oz. lean turkey breakfast sausage
• 1 small yellow onion, finely chopped
• 8 large organic eggs
• Sea salt and cracked black pepper, to taste
• 10 (6-inch) whole wheat flour tortillas
• 2 cups homemade ranchero sauce (or low-sodium enchilada sauce)
• 1/2 cup shredded Mexican cheese blend

For the Ranchero Sauce:

• 1 Tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 tsp. ground cumin
• 1 tsp. sea salt
• 1 (10 oz) can diced tomatoes with green chiles
• 1 cup low-sodium chicken broth
• 3 Tbsp fresh cilantro, chopped

Garnish & Toppings:

• 1 ripe avocado, diced (healthy fats)
• 1 cup cherry tomatoes, halved
• 3 Tbsp green onions, sliced
• Fresh cilantro, chopped

Instructions

1. Prep the Oven: Preheat your oven to 350°F (175°C).
2. Sauté the Sausage and Onions: In a large skillet, heat olive oil over medium-high heat. Add the turkey breakfast sausage and cook, breaking it up with a spoon, until browned and cooked through. Add the chopped yellow onion and cook until softened, about 5 minutes. Drain off any excess grease.
3. Scramble the Eggs: Whisk eggs with salt and pepper. In the same skillet (wiped clean or sprayed with oil), pour in eggs. Cook without stirring for 1 minute, then gently fold to form large, soft curds. Once set (6-7 minutes), remove from heat and fold in the cooked turkey sausage and onion mixture.
4. Prepare the Ranchero Sauce: In a medium saucepan, sauté 1 Tbsp olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and jalapeño, and cook for 1 minute more until fragrant. Stir in ground cumin, sea salt, diced tomatoes with green chiles, and chicken broth. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally. Stir in fresh cilantro.
5. Assemble the Enchiladas: Spread 1/2 cup of sauce on the bottom of a 9×13 inch baking dish. Spoon 2 tablespoons of sauce into each tortilla, fill with the egg/sausage mixture, roll tightly, and place seam-side down in the dish.
6. Bake and Serve: Top with remaining sauce and shredded cheese. Bake for 20 minutes until the cheese is melted and bubbling. Add fresh toppings immediately before serving.