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.
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
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
