Christmas Style Breakfast Enchilada Casserole

1/2 lb. breakfast sausage
1/2 small onion, diced
1 small bell pepper, diced
4 oz. Santa Fe Seasons Flame Roasted Green Chile
10 eggs
1 Tbsp. butter
salt and pepper to taste
1/4 tsp. garlic powder
1 cup Pure Hatch Green Chile Sauce
1 cup Pure Hatch Red Chile Sauce
12 corn tortillas, cut into wedges
5 cups Cheddar Jack cheese, shredded
garnishes: chopped cilantro, sour cream

Preheat oven to 350 degrees F
Crumble the sausage into a large skillet and cook over medium heat
As the sausage begins to brown, add the onion and peppers
Continue cooking until vegetables and soft and sausage is cooked through
Add green chile and stir to combine. Transfer to a plate and add butter to the skillet
Crack the eggs into a bowl. Beat lightly and add to the hot skillet. Season with salt pepper and garlic powder
As the eggs begin to set, gently pull them across the skillet with a spatula, forming large curds
The eggs are done when they look a little runny
Add sausage mixture back into the eggs and stir to combine
Pour 1/4 cup each of red and green chile sauce into the bottom of a 9x13 baking dish
Arrange a layer of tortilla wedges over the sauce. Distribute half the eggs over the layer of tortillas
Sprinkle 1 1/2 cups of cheese and top with remaining tortilla wedges
Pour remaining sauce on top and sprinkle generously with remaining cheese
Bake 20-22 minutes, until cheese has melted and is lightly browned
Sprinkle with cilantro and serve with sour cream

Click here for Santa Fe Seasons Flame Roasted Hatch Green Chile

Click here for Pure Hatch Green Chile Sauce

Click here for Pure Hatch Red Chile Sauce