In a skillet over medium heat, cook the crumbled halal sausage until browned. If using optional ingredients, add the diced bell peppers and onions, and sauté for about 3-4 minutes until softened.

In a bowl, whisk the four eggs together with a pinch of salt and pepper. Pour the eggs into the skillet with the sausage and cook, stirring gently, until they are just set.

Preheat your oven to 375°F (190°C). On a clean surface, lay out a tortilla and spoon a generous portion of the egg and sausage mixture down the center. Sprinkle some shredded cheese on top. Roll the tortilla tightly to encase the filling completely and place it seam-side down in a greased baking dish.

Repeat the process with the remaining tortillas and filling until the baking dish is filled.

Once the tortillas are all rolled up, pour the salsa evenly over the top of the enchiladas, and sprinkle any remaining cheese on top.

Place the dish in the preheated oven and bake for about 15-20 minutes, or until the cheese is bubbly and golden.

Garnish with fresh cilantro, slice, and serve hot—your family will be asking for seconds!