These breakfast enchiladas were very quick and easy to make with simple ingredients.  They came together very nicely and can be made the day before. Recipe  is courtesy of normalcooking.com.

• 1 lb breakfast sausage
• 2 cups shredded cheddar cheese
• 3 oz bag of bacon bits
• 6 eggs
• 2 cups half and half
• 1 tablespoon flour
• 1/2 teaspoon salt
• 8 tortillas

In a skillet, brown the sausage then drain the fat.  Mix with half the bacon bits and 1 cup of shredded cheese in a bowl and set aside. Grease a 9×13 pan, and then spoon an 1/8th of the meat mixture in the tortilla and place in the pan.  Continue until all tortillas are filled.  In a separate bowl, combine the eggs, half and half, flour, and salt.  Pour over the enchiladas and then cover with foil.  At this point you can keep it in the fridge or make it immediately. When you are ready to bake, put another cup of shredded cheese and the rest of the bacon bits on top.  Bake covered at 350 for 35 minutes, then take off the foil and bake another 10 minutes until the cheese is melted and the eggs are set.