BREAKFAST ENCHILADAS

Preheat oven to 375°F and spray a baking dish with non-stick spray. Whisk together your enchilada sauce (spaghetti sauce, garlic powder, dried basil, oregano, cumin, chili powder) and spoon about 1/4 cup on the bottom of your prepped dish. To prepare tortillas, warm them one at a time in a little hot water or bone broth on the stovetop for 10-15 seconds max to make them flexible and prevent breaking. Fill each warm tortilla with scrambled eggs, sausage, potato fries, and cheese, then roll and place it in your prepped dish. Continue until all the filling ingredients are gone or you run out of room in your baking dish. Spoon over remaining enchilada sauce and top with more cheese. Cover with tin foil before baking for 20-25 minutes, or until the tortillas have crisped a little. Remove from the oven, plate, and enjoy! Optionally top with maple harissa tahini sauce.