In a large saucepan, cook the sausage over medium-high heat until fully cooked. About 5-7 minutes. Drain the oil from the pan. Add 1/2 cup chunky salsa to the meat. Stir to combine. Remove the sausage mixture from the pan and set it aside.
In a medium bowl, whisk together the eggs, salt, pepper, and onion powder. Add a couple of tablespoons of water to the mixture to help make your eggs fluffy.
Cook the eggs in the same pan as the sausage. Cook over medium heat until the eggs are scrambled. Add the cooked sausage mixture to eggs, and stir until all the ingredients are combined.
Prepare the enchilada sauce by whisking or blending together the salsa verde, heavy cream, and cilantro.
Coat the bottom of the prepared pan with 1/4 cup salsa verde.
You can warm the tortillas for 20 seconds in the microwave to make rolling easier if you would like. Fill each tortilla with about 1/2 cup of the sausage and egg mixture. Sprinkle a small amount of shredded cheese over the filling before rolling the tortilla tightly. Place the rolled tortilla into the prepared pan with the seam side down. Repeat until the baking dish is full. Additional filling may be leftover depending on how full you fill the tortillas.
Pour the enchilada sauce evenly over the enchiladas, and top with remaining shredded cheese.
Bake for 25 minutes or until golden and bubbly. Garnish with avocado, green onion, diced tomatoes, and cilantro if desired.
-Any type of sausage can be used. Spicy, mild, pork, turkey, seasoned.-White flour, whole wheat tortillas, or corn tortillas can be used.-Egg whites or a mixture of eggs and egg whites can be used.-Look for chunky jarred salsa with green chillies and/or peppers for added flavor.-This recipe is so versatile. You can add black beans, cooked onions and peppers, cooked hash browns...any kind of breakfast or Mexican ingredient that you desire.-An additional pan and tortillas may be needed depending on how much filling is leftover.