Breakfast Enchiladas

I made this for Michelle and Jason's going away brunch at Lisa and Bob's. It was a hit and the first to go!

1 lb. spicy sausage or chorizo
1 red bell pepper, diced
1 poblano pepper, diced
1 sweet onion, diced
Taco seasoning
12 large eggs
Splash of milk
Salt and pepper
Garlic powder
Shredded cheese (pepper jack or monterey jack or mixed mexican)
8-inch flour tortillas
1 cup prepared roasted salsa verde
1/2 cup cream or half and half
1/2 t ground cumin
1/2 t oregano
Green onions, sliced
Cherry Tomatoes, sliced

1. Preheat the oven to 375. Spray a 13x9 baking dish with cooking spray.

2. In a medium saucepan over medium high heat, cook the sausage until cooked through. Remove with slotted spoon reserving drippings.

3. Add onions, peppers, seasonings and cook until softened. Remove from heat and add cooked sausage. Mix well.

4. Whisk eggs with milk and garlic powder/S&P. Cook over medium in skillet until soft scrambled. Remove from heat.

5. To assemble: Sprinkle each tortilla with cheese, sausage mixture, eggs, and more cheese. Roll placing seam side down into prepared dish. Repeat placing side by side in baking dish.

6. Whisk together the salsa verde, half & half, cumin and oregano. Pour evenly over the enchiladas. Top with remaining cheese.

7. Bake for 30 minutes. Top with green onions and tomatoes.

Serve with salsa, sour cream and whatever else you want.