Low Carb Breakfast Enchiladas

Once I peeked in the oven and saw this, I had a childhood flashback to a very specific cartoon character reaction to being fed. I then spent half an hour Googling it because I knew I was not crazy. 

Meet Snuffles! This was also my reaction to smelling and seeing these enchiladas baking! You will also feel this way upon eating them. Promise.

• 1 (1-pound) package hot ground pork or chicken sausage
• 2 tablespoons unsalted butter
• 4 green onions, thinly sliced
• 4 tablespoons chopped fresh cilantro
• 14 large eggs, beaten 
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• Package 8 Mission low carb flour tortillas
• 1 cup shredded Pepper Jack cheese
• Bearnaise or Hollandaise Sauce (I cheated and bought the mix)
• 
  
• Toppings/condiments: More sliced green onions and/or chopped fresh cilantro, serve with salsa or sour cream if desired

1. Make sauce according to  package directions and keep warm.
2. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain and set aside.
3. Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 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 cup sauce and sausage.

1. Spoon about 1/2 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 sauce over tortillas; sprinkle with jack cheese.
2. Bake at 350° for 30 minutes or until sauce is bubbly. Garnish and serve.

Here are the nutrition facts per My Fitness Pal (10 net carbs per serving - serves 8):