Ingredients
| 1 | pound bulk breakfast sausage |
| 1 | medium red pepper, diced |
| 1 | small onion, diced |
| 1/2 | cup green onions, chopped |
| 2 1/2 | cups cheddar cheese, shredded, divided |
| 10 | flour tortillas |
| 2 | cups half and half |
| 6 | eggs |
| 1 | tablespoon flour |
| salsa | |
| sour cream |
Instructions
In a large pan, brown sausage along with peppers and onions. Cool slightly and combine with 2 cups cheese in a large bowl. Scoop out 1/3 cup mixture onto a tortilla. Roll up tortilla and place seam side down in a greased 9x13-inch baking dish. Repeat with remaining tortillas, squeezing them all into dish.
Whisk together half and half, eggs and flour. Pour over tortillas, then cover with foil and refrigerate overnight. In the morning, bake covered at 350 degrees F for 35 minutes. Remove foil and sprinkle remaining ½ cup cheese over enchiladas and bake uncovered for an additional 10 minutes or until cheese is melted. Serve with salsa and sour cream. Serves 10
