Breakfast Enchiladas * 10 Corn tortillas * 2 3/4 Suzie's Sassy Salsa * 3 cups sliced stemmed mushrooms * 2 teaspoons finely chopped fresh thyme * 1 tablespoon olive oil or butter * 6 large eggs, lightly beaten * 1/2 teaspoon salt * 2/3 crumbled feash goat cheese or cream cheese * 1 cup shredded Cheddar cheese or other easily melted cheese like Mexican Chihuahua or Monterey Jack * Chopped fresh cilantro, for garnish Heat oven to 400 degrees. Wrap the tortillas in a clean kitchen towel, lay the package in a steamer with about 1 inch of water at the bottom, set the lid in place and bring the water to a strong boil for 1 minute. Remove the pan from the heat and let sand, covered for 15 minutes. In a large skillet, combine 3/4 cup of Suzie's Sassy Salsa with muchsrooms, thyme and olive oil or butter. Cover, set over medium heat and cook for 7-8 minutes, until mushrooms are stewing well in their juices. Uncover and cook, stiring frequently, until the mixture is nearly dry, 2-3 minutes longer. Raise the heat to medium-high and when the mixture is sizzling away, add the beaten eggs and the salt. Stir every few seconds until eggs are barely set-stil very creamy. Remove immediately from the heat and stir in the goat cheese or cream cheese. Spoon 1/2 cup of the remaining salsa over the bottom of an 11 x 7 inch baking dish. One by one, remove a hot tortilla from the towel, spoon on a portion of the filling, roll up and place seam side down in the baking dish. You'll need 8 filled tortillas; ther are 2 extra incase some break up. Spoon the remaining 1 1/2 cups Suzie's Sassy Salsa over the enchiladas, making sure to completely cover the tortillas, then sprinkle with cheddar or other cheeses. Bake just until the cheese is melted and the sauce hot, about 20 minutes. Let stand for 5 minutes, then sprinkle with cilantro and serve. ENJOY!