Breakfast Enchiladas

We used Mexican Blend cheese and forgot the cilantro.  The kids liked this a lot.

2 tablespoons (1 oz.) unsalted butter

3/4 cup chopped red bell pepper

1/2 cup chopped sweet onion

12 large eggs

1/2 teaspoon table salt

1/4 teaspoon black pepper

2 tablespoons water

1 (16-oz.) jar salsa verde

12 (6-in.) flour tortillas

2 1/2 cups (10 oz.) shredded Colby Jack cheese

2 tablespoons chopped fresh cilantro

Cheese Sauce

Toppings: halved grape tomatoes, chopped fresh cilantro, chopped avocado

Preheat oven to 350°F. Melt butter in large nonstick skillet over medium. Add bell peppers and onions; sauté until tender, 4 to 5 minutes. Stir together eggs and next 3 ingredients in a medium bowl. Add egg mixture to bell pepper mixture, and cook, without stirring, until eggs begin to set on bottom, about 1 to 2 minutes. Draw a spatula across pan to form large curds. Cook, stirring occasionally, until eggs are thickened, about 6 to 7 minutes. (Do not overstir.)

Spread 2 tablespoons salsa verde in center of each tortilla. Spoon about 1/4 cup egg mixture over salsa; sprinkle with 2 tablespoons cheese and 1/2 teaspoon cilantro. Roll up, and place, seam side down, in lightly greased 13- x 9-inch baking dish. Add Cheese Sauce and remaining cheese.

Bake in preheated oven until sauce is bubbly, 30 minutes. Serve with desired toppings.