Breakfast Enchiladas

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• nonstick cooking spray
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 4 vegetarian sausage patties, chopped
• 2 1/2 cups egg substitute
• 1/2 cup nonfat milk
• 1 teaspoon cumin
• 2 (10 ounce) cans red enchilada sauce or 2 (10 ounce) cans green enchilada sauce
• 12 (6 inch) flour tortillas (~6 1/2 inches in diameter)
• 2 cups shredded low-fat mexican cheese

Recipe

• 1 preheat oven to 350°.
• 2 spray a 9-x 13- inch baking dish with nonstick cooking spray and set aside.
• 3 spray a medium skillet with nonstick cooking spray.
• 4 add onion and peppers sauté 1-2 minutes.
• 5 add sausage and continue to cook.
• 6 meanwhile in a mixing bowl combine egg substitute, milk and cumin, whisk together and add to skillet.
• 7 cook until egg mixture is thickened but not over done.
• 8 stir as needed to ensure mixture does not stick to the pan.
• 9 remove from heat.
• 10 pour ½ can of enchilada sauce over the bottom of the baking dish.
• 11 fill each tortilla with approximately 1/3 cup egg mixture and 1-2 tablespoons cheese; roll up and place seam side down on enchilada sauce in baking dish.
• 12 sprinkle with remaining cheese and pour on enchilada sauce.
• 13 bake uncovered approximately 20 minutes or until heated throughout.