Breakfast Enchiladas

1 tablespoon vegetable oil (I use nonstick spray)

½pound sausage or 1 cup diced cooked ham

1 (16-ounce) package frozen hash brown potatoes

Minced onion to taste, optional

6 eggs, at room temperature, well-beaten

1 (4.5 ounce) can diced green chile peppers

1½ cups shredded Cheddar cheese, divided

1 (28-ounce) can green chile enchilada sauce (I drained them a little)

8 (10-inch) flour tortillas

Heat oven to 375 degrees. Break sausage apart as much as possible. In a large skillet well-coated with nonstick spray or 1 tablespoon oil, over medium high heat, brown sausage with hash browns, until sausage is no longer pink and potatoes are starting to crisp a bit. Stir in diced green chilies and beaten eggs. Cook over medium heat until ingredients are combined and egg is cooked; stir in ½ cup Cheddar cheese. Cook until cheese has melted, about 30 seconds. Coat bottom of a 9-x13-inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce; spoon a strip of egg mixture across tortilla, about 1/3 of the way up the tortilla. Roll each as tightly as possible and place in baking dish, seam side down. Top with remaining sauce and cheese; cover with tin foil (I sprayed it so the cheese would not stick). Bake, covered, approximately 20 minutes. Remove foil; bake another 10 minutes, or until lightly browned on top. Can be made in advance and reheated easily the next day. (Recipe by: MAMASPICE; allrecipes.com [2015])