To begin making the Breakfast Enchiladas with Mushroom sauce first make the sauce.

Heat butter or oil in a pan. Add the garlic and onion and saute till the onions turns translucent.

Add the mushrooms and cook till they sweat. Sprinkle the flour and stir.

Add salt and pepper and stir for about 10 seconds. Add vegetable stock as required (about 1 cup) and whisk. Cook for a minute and turn off the heat.

Cool and blend the mushroom mixture to a smooth paste.

Heat 1 tablespoon olive oil in a pan. Add the garlic and onion and saute till the onions turns translucent.

Add the coloured pepper and vegetables and toss until they becomes soft.

Add cumin powder, chilli flakes, oregano, salt and stir. Add the eggs and whisk till you get a soft scramble. Take it off the heat.

The next step is to assemble the breakfast enchiladas. Pre-heat the oven to 180 deg C.

Grease a 7 inch baking dish. Spread little mushroom sauce at the bottom of the baking dish.

Fill each tortilla with the egg-vegetable mixture, roll up and place in the baking dish. Cut the rolls if required to fit the size of the baking dish.

Spread the remaining sauce over the rolled up tortillas and top with the cheese. Bake for about 15 minutes or till the cheese melts.

Garnish with fresh oregano (if using) and serve immediately. Serve Breakfast Enchiladas with Mushroom Sauce along with Cold Coffee Smoothie and Fresh Fruit bowl for weekend breakfast.