1 avocado, chopped
1 cup cherry tomatoes, halved
3 Tbsp green onions, chopped
Handful cilantro, chopped
Preheat oven to 350 degrees F.
In a large skillet, heat oil over medium-high heat and sauté the onion until translucent, about 2 minutes. Add turkey sausage and cook until browned, crumbling with a spoon. Transfer sausage mixture onto paper towels to soak up excess grease and set aside.
Mix together eggs, salt and pepper in a large bowl, beating well. In the same skillet you browned the sausage, spray with cooking spray and pour in the eggs, letting it cook without stirring until eggs have set, about 1 minute. Using a spatula, push the eggs around the pan to form large curds and continue to cook until eggs have thickened, about 6 to 7 minutes. Remove eggs from heat and mix in turkey sausage.
In a prepared 9×13 inch baking dish, spread a ½ cup of ranchero sauce (see recipe below) on the bottom. Spoon about 2 tablespoons of ranchero sauce into each tortilla, evenly divide the sausage/egg mixture and roll up, placing seam side down in the baking dish. Brush the remaining ranchero sauce on the rolled up tortillas and top with cheese.
Bake for 20 minutes until cheese is melted and sauce is bubbly. Serve with desired toppings and enjoy! (Makes GREAT leftovers!)
To make the Ranchero Sauce: In a medium saucepan, heat olive oil over medium-high heat and sauté onion, garlic, bell pepper and jalapeño, about 4 to 5 minutes. Add the rest of the ingredients, except cilantro, bring to a boil then turn down heat and allow mixture to simmer about 15 minutes. Transfer to a food processor, blending until smooth, then pour mixture back into the saucepan to simmer an additional 5 minutes until sauce starts to thicken.