Breakfast Enchiladas Recipe

Introduction

Breakfast enchiladas are a hearty, flavorful way to start your day. Packed with savory sausage, crispy potatoes, and gooey cheese, this dish brings a delightful twist to classic breakfast flavors. Perfect for family mornings or weekend brunches.

Ingredients

• 1 pound breakfast sausage (pork or turkey)
• 1/4 cup salsa
• 1-2 cups potatoes O’Brien with onions and peppers (such as Ore-Ida)
• 8 (8-inch) flour tortillas
• 6 large eggs
• 1 1/4 cups half-and-half
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt, plus more to taste
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup shredded Monterey Jack or pepper jack cheese, divided

Instructions

1. Step 1: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
2. Step 2: In a large frying pan over medium-high heat, brown the sausage until fully cooked. Drain excess fat.
3. Step 3: Transfer the sausage to a medium bowl and stir in the salsa, 3/4 cup cheddar cheese, and 1/4 cup Monterey Jack cheese.
4. Step 4: In the same frying pan, add the potatoes O’Brien. Stir and cook until heated through.
5. Step 5: Add the heated potatoes to the bowl with the sausage mixture and combine well.
6. Step 6: Place about 1/8 of the mixture in the center of each tortilla. Roll up each tortilla and place seam side down in the prepared baking dish.
7. Step 7: In a large bowl, beat the eggs, half-and-half, flour, and salt until smooth. Pour this mixture evenly over the rolled tortillas.
8. Step 8: Sprinkle the remaining 3/4 cup cheddar and 1/4 cup Monterey Jack cheese over the top.
9. Step 9: Cover the baking dish with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the eggs are set and the cheese is melted and bubbly.
10. Step 10: Serve immediately, topped with your favorite extras like sour cream, avocado, or fresh salsa.

Tips & Variations

• Use turkey sausage for a leaner option, or add cooked chorizo for extra spice.
• Substitute half-and-half with whole milk or cream for a richer texture.
• Try adding diced green chilies or jalapeños to the filling for a spicy kick.
• For a vegetarian version, replace sausage with sautéed mushrooms and black beans.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual servings in the microwave or oven until heated through. You can also freeze the cooked enchiladas for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make breakfast enchiladas ahead of time?

Yes, you can assemble the enchiladas the night before and refrigerate them covered. Bake them fresh in the morning, adding a few extra minutes to the baking time if needed.

What can I use instead of flour tortillas?

Corn tortillas can be used as a substitute, but they are less flexible, so warm them before rolling to prevent cracking. Large flour tortillas offer the best texture and ease for rolling.

Breakfast Enchiladas Recipe

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★★★★★

4.6 from 144 reviews

• Author: Gabriel
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

These Breakfast Enchiladas combine savory sausage, flavorful potatoes, and melted cheeses wrapped in soft flour tortillas, then baked to perfection with a creamy egg mixture. Perfect for a satisfying morning meal, they are both hearty and delicious, topped with your favorite garnishes.

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Ingredients

Scale 1x2x3x

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

• 1–2 cups potatoes O’Brien with onions and peppers (Ore-Ida preferred)

Enchiladas

• 8 (8-inch) flour tortillas

Egg Mixture

• 6 large eggs
• 1 1/4 cups half-and-half
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt, plus more to taste

Toppings

• 3/4 cup shredded cheddar cheese (remaining amount)
• 1/4 cup shredded Monterey or pepper jack cheese (remaining amount)

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Instructions

1. Preheat and Prepare Dish: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray to prevent sticking and make cleanup easier.
2. Cook Sausage: In a large frying pan over medium-high heat, brown the breakfast sausage until fully cooked. Drain excess fat carefully, then transfer the sausage to a medium bowl. Stir in the salsa, 3/4 cup cheddar cheese, and 1/4 cup Monterey jack cheese until evenly combined.
3. Heat Potatoes: Add the potatoes O’Brien to the frying pan. Stir and cook until they are heated through and slightly tender. Transfer the potatoes to the bowl with the sausage mixture and stir well to combine all ingredients.
4. Fill Tortillas: Lay one flour tortilla flat, spoon about 1/8 of the sausage and potato mixture into the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process for all eight tortillas, filling the dish completely.
5. Prepare Egg Mixture: In a large bowl, beat together the eggs, half-and-half, all-purpose flour, and 1/2 teaspoon kosher salt until smooth and well combined. Pour this egg mixture evenly over the rolled tortillas in the baking dish.
6. Add Cheese Topping: Sprinkle the remaining 3/4 cup shredded cheddar cheese and 1/4 cup shredded Monterey or pepper jack cheese evenly over the top of the enchiladas.
7. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. This allows the egg mixture to set and the flavors to meld.
8. Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the egg is fully set and the cheese topping is melted and slightly golden.
9. Serve: Remove from oven, add your favorite toppings such as sour cream, avocado, or chopped cilantro if desired, and serve immediately for a warm, hearty breakfast.

Notes

• Using turkey sausage can reduce fat content if preferred.
• Potatoes O’Brien are pre-seasoned and contain onions and peppers; you can substitute with homemade diced potatoes and sautéed vegetables.
• For a spicier dish, add jalapeños to the sausage mixture or use pepper jack cheese exclusively.
• Make sure to drain the sausage fat thoroughly to avoid a greasy dish.
• Leftovers can be refrigerated and reheated in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: breakfast enchiladas, sausage breakfast recipe, cheesy breakfast bake, huevos rancheros bake, potato breakfast casserole