BREAKFAST ENCHILADAS

BREAKFAST ENCHILADAS
(can make night before, refrigerate and then let sit at room temp for 20 minutes before baking)
1 (1-pound) package hot ground pork sausage 
2 tablespoons butter or margarine 
4 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
14 large eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper
Cheese Sauce
8 (8-inch) flour tortillas
1 cup (4 ounces) shredded Monterrey Jack cheese with jalapenos
Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and saute 1 minute.

Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.

Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterrey Jack cheese.
Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.