Description
These Breakfast Enchiladas are a savory and satisfying morning meal packed with flavorful sausage, crispy potatoes, scrambled eggs, and melted cheese all rolled in warm flour tortillas and baked to perfection. Topped with your favorite salsa or sour cream, they make a perfect hearty breakfast or brunch for the whole family.
Ingredients
Scale
Sausage Mixture
- 1 pound breakfast sausage (pork or turkey)
- 1/4 cup salsa
- 3/4 cup shredded cheddar cheese
- 1/4 cup shredded Monterey or pepper jack cheese
Potatoes Mixture
- 1–2 cups potatoes o’brien with onions and peppers (I like Ore-Ida)
Enchiladas and Topping
- 8 (8-inch) flour tortillas
- 6 large eggs
- 1 1/4 cup half-and-half
- 1 tablespoon all-purpose flour
- 1/2 teaspoon Kosher salt, plus more to taste
- 3/4 cup shredded cheddar cheese (additional for topping)
- 1/4 cup shredded Monterey or pepper jack cheese (additional for topping)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking during baking.
- Cook Sausage: In a large frying pan, brown the breakfast sausage over medium-high heat until fully cooked. Drain excess fat from the pan and transfer the sausage to a medium bowl. Stir in 1/4 cup salsa, 3/4 cup shredded cheddar cheese, and 1/4 cup shredded Monterey or pepper jack cheese until well combined.
- Heat Potatoes: In the same frying pan, add 1-2 cups of potatoes O’Brien with onions and peppers and cook, stirring occasionally, until heated through and slightly crispy. Transfer the potatoes to the bowl with the sausage mixture and stir gently to combine.
- Assemble Enchiladas: Place one flour tortilla flat on a surface. Spoon about 1/8 of the sausage and potato mixture into the center of the tortilla. Roll it up tightly and place it seam side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling until all are filled and arranged in the dish.
- Prepare Egg Mixture: In a large bowl, whisk together 6 large eggs, 1 1/4 cups half-and-half, 1 tablespoon all-purpose flour, and 1/2 teaspoon kosher salt until smooth and well combined.
- Pour Egg Mixture and Add Cheese: Pour the egg mixture evenly over the rolled enchiladas in the baking dish. Then sprinkle the remaining 3/4 cup shredded cheddar cheese and 1/4 cup shredded Monterey or pepper jack cheese evenly over the top.
- Bake Enchiladas: Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. After 35 minutes, remove the foil and bake an additional 10 minutes, or until the eggs are set and the cheese on top is melted and slightly golden.
- Serve: Remove the enchiladas from the oven and top with your desired toppings such as extra salsa, sour cream, sliced green onions, or avocado. Serve immediately while warm.
Notes
- Use turkey sausage for a leaner option or stick with traditional pork sausage for richer flavor.
- Potatoes O’Brien can be substituted with homemade diced and cooked potatoes with onions and peppers if preferred.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a spicier version, add chopped jalapeños or hot sauce to the sausage mixture.
- Gluten-free tortillas can be used to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast enchiladas, sausage breakfast, baked enchiladas, cheesy breakfast, morning meal, enchilada casserole
