Chorizo Breakfast Enchiladas

Preheat oven to 350° F and spray a 9 x 13 baking dish with cooking spray.

In a medium bowl whisk the eggs and salt. Spray a large skillet with cooking spray and add the egg mixture. Cook until almost firm.

While the eggs are cooking, brown the chorizo and red bell pepper in a large skillet, crumbling the chorizo as you cook it. Cook until brown. Remove mixture to a separate plate with a slotted spoon and set aside. Drain drippings leaving about 1 tablespoon in the pan.

Add the hash browns to the pan and cook according to package directions. Remove from pan and set aside.

To assemble the enchiladas, fill the tortillas evenly with the eggs, chorizo mixture, hashbrowns, and 1 1/2 cups of the cheese. Roll tightly and place seam down in the prepared dish.

In a small bowl add the enchiladas sauce and cream. Whisk to combine. Pour over the enchiladas making sure to cover all of them. Sprinkle with remaining 3/4 cup cheese. Cover with foil and bake for 30 minutes. Remove foil after 20 minutes so the cheese can melt and brown.

Top with the bacon and other desired toppings such as sour cream, green onions, or salsa.