Preheat the oven to 375°F. Spray a 13 x 9-inch baking dish lightly with cooking spray. Set aside.

In a medium size saucepan over medium high heat, cook the sausage until no pink remains around 5-7 minutes. Remove with a slotted spoon.

In another pan, repeat with the veg sausage (crumbled tofu can also be used in a pinch).

Dice the potatoes. Add to the saucepan and cook until they begin to soften. Add the red pepper, green pepper and onion to the saucepan. Reserve ~10 tbsp onion (assuming ~30 servings) for garnishing. Season with 1/2 of the garlic salt. Continue to cook just until potatoes are fork tender around 5-7 minutes. Remove from the heat add cooked sausage. Mix well.

Meanwhile, whisk eggs with remaining garlic salt and black pepper. Cook over medium in skillet until soft scrambled. Remove from heat.

To assemble: Divide cheese using 2 cups for the enchilada filling. Sprinkle each tortilla down the middle with a small amount of shredded cheese. Top with potatoes and sausage then eggs and another sprinkle of cheese. Roll ending seam side down. Repeat placing side by side in baking dish.

Whisk together the salsa verde, half & half, cumin and oregano. Pour evenly over the enchiladas. Top with remaining 1 cup cheese.

Bake for 30 minute or until golden and bubbly. Serve with salsa, sour cream, queso fresco, garnished with green onion and cherry tomatoes, if desired.

https://www.melissassouthernstylekitchen.com/breakfast-enchiladas/