Spinach and Egg Breakfast Enchiladas

Ingredients

• 4 Mission® Carb Balance Whole Wheat Soft Taco Tortillas

• ½ lb. Chicken sausage with sage, cooked

• 6 each Egg whites, scrambled

• Non-stick cooking spray as needed

• Salt and pepper to taste

• 1 cup Brown rice, prepared

• 1 tbsp. Sage, fresh, chopped

• 1 tsp. Thyme, fresh

• 1½ cups Swiss cheese, shredded

• 1 cup Spinach, fresh

• 1 cup Salsa, prepared

Instructions

• Preheat a conventional oven to 350° F. Spray a baking dish with non-stick cooking spray.

• Add the fresh sage and thyme to the prepared brown rice.

• To assemble: Warm the tortillas by heating in a sauté pan over medium-low heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds. Place ¼ cup of brown rice onto each tortilla. Top the rice with ¼ cup chicken sausage, ¼ cup scrambled egg whites, ¼ cup shredded Swiss cheese, and ¼ cup fresh spinach. Roll the filled tortilla up and place, seam side down, into the prepared baking dish. Repeat for each tortilla. Top the enchiladas with the salsa and the remaining ½ cup of Swiss cheese. Cover the dish with aluminum foil and heat in the oven until warmed through and the cheese has melted. Serve.

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