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1
Grease a 13 x 9-inch baking dish.
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2
In a skillet over medium-high heat cook the sausages with onion, crumbling the meat while cooking, until completely cooked; cool completely.
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3
Place about 1/3 cup of the cooked sausage mixture down the center of each tortilla.
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4
Sprinkle the mixture with about 2 tablespoons shredded cheese (can use more).
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5
Roll up each tortilla and place seam-side down into the casserole dish.
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6
In a bowl whisk together flour with half and half cream, cayenne pepper, seasoned salt and black pepper until well combined.
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7
In a bowl whisk the eggs with flour, cream cayenne pepper and 1/2 teaspoon seasoned salt and black pepper.
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8
Add in the green bell pepper, then pour over the top of the tortillas.
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9
Cover with plastic wrap and refrigerate for 1 hour or up to 8 hours or overnight.
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10
Remove from the refrigerator 45 minutes before baking.
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11
When ready to bake set oven to 350 degrees F.
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12
Cover with foil and bake for 25 minutes, then uncover and continue to bake for another 10 minutes.
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13
Sprinkle about 1-1/2 cups of shredded cheese on top (can use more or less) return to oven for 2-3 minutes just to melt the cheese.
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14
Let stand 15 minutes before serving.
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15
Serve with sour cream and salsa.
