Follow these easy steps to create your amazing Breakfast Enchiladas:

1. Preheat the Oven: Set your oven to 350°F (175°C).
2. Sauté Vegetables: In a large skillet, heat a little oil over medium heat. Add diced onions and bell peppers. Cook until softened, about 5 minutes.
3. Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, milk, garlic powder, cumin, paprika, and a pinch of salt and pepper.
4. Cook Eggs: Pour the egg mixture into the skillet with the sautéed vegetables. Stir occasionally until the eggs are fully cooked, about 5–7 minutes. If using sausage or chorizo, mix it in once the eggs are nearly done.
5. Assemble Tortillas: Lay a tortilla flat and spoon a generous amount of the egg mixture down the center. Sprinkle some cheese over the filling.
6. Roll the Tortillas: Carefully roll up each tortilla, starting from one end and tucking in the sides as you go. Place seam-side down in a greased baking dish.
7. Repeat: Continue assembling the remaining tortillas and place them in the dish until all the egg mixture is used.
8. Top with Sauce: Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well coated.
9. Add More Cheese: Sprinkle additional shredded cheese on top of the sauce.
10. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden.
11. Garnish: Once baked, remove from the oven and let it cool slightly. Garnish with fresh cilantro or green onions and serve with avocado slices.