Breakfast Enchiladas

Ingredients

• 2 tablespoons butter 
• 14 large eggs beaten
• 8 8-inch flour tortilla ()
• 2 tablespoons cilantro leaves fresh chopped
• 8 servings grape tomatoes fresh halved sliced chopped
• 4  spring onion thinly sliced
• 1 pound sausage meat hot
• 4 ounces monterrey jack cheese shredded with jalapeños
• 8 servings nacho cheese dip (see )
• 0.5 teaspoon pepper 
• 0.8 teaspoon salt 

Equipment

• frying pan
• paper towels
• oven
• baking pan
• spatula

Directions

1. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink.
2. Remove from pan; drain well, pressing between paper towels.
3. Melt butter in a large nonstick skillet over medium heat.
4. Add green onions and cilantro, and saut 1 minute.
5. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly.
6. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
7. Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up.
8. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish.
9. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.
10. Bake at 350 for 30 minutes or until sauce is bubbly.
11. Serve with desired toppings.