1. Prepare the Ingredients

Start by gathering all the ingredients you’ll need for the dish. Dice the onion and bell pepper (if using). Shred the cheddar and Monterey Jack cheeses. Crack the eggs into a bowl and whisk them with the milk, garlic powder, chili powder, salt, and pepper. Set everything aside, as this will make assembling the dish easier.

2. Cook the Sausage and Vegetables

In a large skillet, heat the olive oil over medium heat. Add the breakfast sausage, breaking it apart with a wooden spoon as it cooks. Cook the sausage until it is browned and fully cooked through, about 7-10 minutes. Once the sausage is cooked, remove it from the skillet and set it aside on a plate.

In the same skillet, add the diced onion and bell pepper. Sauté for 3-4 minutes, or until the vegetables are softened and translucent. This will help bring out the natural sweetness of the onions and peppers. If you prefer, you can skip the vegetables or use other veggies like spinach, mushrooms, or tomatoes.

3. Scramble the Eggs

In the same skillet, reduce the heat to low and pour in the whisked eggs. Scramble the eggs gently, stirring constantly, until they are just set and still slightly soft. Be careful not to overcook the eggs, as they will continue to cook in the oven once the enchiladas are assembled.

Once the eggs are scrambled, add the cooked sausage and sautéed vegetables back into the skillet and mix everything together. This will form the filling for your enchiladas.

4. Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil. Next, warm the tortillas in the microwave or on a dry skillet for a few seconds until they are soft and pliable. This will prevent the tortillas from tearing when you roll them.

Spoon a generous amount of the sausage and egg mixture into the center of each tortilla, then sprinkle with a bit of shredded cheddar and Monterey Jack cheese. Roll up the tortillas tightly, securing the filling inside, and place them seam-side down in the prepared baking dish. Repeat with the remaining tortillas.

5. Top with Enchilada Sauce and Cheese

Once all the enchiladas are in the baking dish, pour the enchilada sauce evenly over the top of the tortillas. You can use mild or spicy enchilada sauce, depending on your preference. Sprinkle the remaining cheese on top of the sauce, making sure to cover the enchiladas completely.

6. Bake the Enchiladas

Place the baking dish in the preheated oven and bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is hot. The edges of the tortillas should be slightly crispy, and the enchiladas should be cooked through. If you prefer a golden-brown top, you can broil the dish for an additional 2-3 minutes, but keep a close eye on it to avoid burning the cheese.

7. Garnish and Serve

Once the enchiladas are done, remove them from the oven and let them cool for a few minutes. Garnish with fresh cilantro, if desired, and serve with a dollop of sour cream on the side. These enchiladas are delicious on their own, but they also pair perfectly with a side of fresh salsa or guacamole.