1 package Pure Farmland Maple Breakfast Links, cut up
2 cups diced frozen hash browns thawed1/3 cup diced red bell pepper
1/3 cup poblano or green bell pepper
6 green onion thinly sliced and divided
2 tsp garlic salt divided
10 large eggs beaten
1 tsp freshly ground black pepper
3 cups shredded pepper jack cheese divided
8 8-inch flour tortillas plus additional as needed
1 cup salsa verde
1/2 cup cream or half & half
1/2 tsp ground cumin
1/2 tsp oregano
Preheat the oven to 375°F. Spray a 13 x 9-inch baking dish lightly with cooking spray. Set aside.
Cook plant-based breakfast links according to package directions then set aside
Add the potatoes, red pepper, green pepper and onion to the drippings in saucepan. Reserve 3 Tbsp onion for garnishing. Season with 1 tsp garlic salt. Continue to cook just until potatoes are fork tender around 5-7 minutes. Remove from the heat add cooked sausage. Mix well.
Meanwhile, whisk eggs with remaining garlic salt and black pepper. Cook over medium in skillet until soft scrambled. Remove from heat.
To assemble: Divide cheese using 2 cups for the enchilada filling. Sprinkle each tortilla down the middle with a small amount of shredded cheese. Top with potatoes and sausage then eggs and another sprinkle of cheese. Roll ending seam side down. Repeat placing side by side in baking dish.
Whisk together the salsa verde, half & half, cumin and oregano. Pour evenly over the enchiladas. Top with remaining 1 cup cheese.
Bake for 30 minute or until golden and bubbly. Serve with salsa, sour cream, queso fresco, garnished with green onion and cherry tomatoes, if desired.
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