Breakfast Enchilada Casserole

Preheat oven to 375 degrees. Spray a 9x13 inch baking dish with cooking spray and set aside.

In a large saucepan, cook sausage until fully cooked through and crumbled (5-7 mins). Add your finely diced mushrooms and cook until liquid has been absorbed and mushrooms are mixed in with the meat. Remove meat mixture from pan and set aside.

Add a little butter to the pan and cook you eggs on low heat, gently scrambling until they are cooked through but a little runny. Add you greens to the eggs and cook until wilted.

Bring the sausage mixture back into the pan and mix well with the egg and greens.

Quarter tortillas by cutting into four pie-shaped wedges.

To assemble: add ~1/2 cup green enchilada sauce to the bottom of your baking dish, then add a layer of the tortilla wedges, followed by 1/2 of your sausage & egg mixture, top with 1 cup cheese. Repeat this again - enchilada sauce, tortillas, the remaining sausage & egg mix, 1 cup cheese. Finally, add another layer of sauce, tortillas, and top with remaining cheese.

Cover with foil and bake for 25 minutes. Remove foil and broil for a few minutes to melt cheese on top.

Remove from oven, let cool and serve with fresh cilantro and avocado slices.