Description
These Breakfast Enchiladas combine savory breakfast sausage, flavorful potatoes O’Brien, and a rich egg custard baked with cheddar and Monterey Jack cheeses. Wrapped in soft flour tortillas and baked until bubbly and golden, this hearty dish is perfect for family brunches or a satisfying morning meal. Customize with your favorite toppings such as cilantro, tomatoes, green onions, and bacon for an extra burst of flavor.
Ingredients
Scale
Meat & Protein
- 1 pound breakfast sausage (pork or turkey)
- 6 large eggs
- Crumbled bacon (for topping, amount as desired)
Vegetables & Mix-ins
- 1-2 cups potatoes O’Brien with onions and peppers
- ¼ cup salsa
- Chopped cilantro (for topping)
- Diced tomatoes (for topping)
- Sliced green onions (for topping)
Dairy & Baking
- 1 ¼ cups half-and-half
- 1 tablespoon all-purpose flour
- ½ teaspoon kosher salt, plus more to taste
- 1 ½ cups shredded cheddar cheese, divided
- ½ cup shredded Monterey Jack or pepper jack cheese, divided
Miscellaneous
- 8 (8-inch) flour tortillas
- Nonstick cooking spray (for greasing the baking dish)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish using nonstick cooking spray to ensure the enchiladas don’t stick during baking.
- Cook Sausage and Potatoes: In a large skillet over medium-high heat, brown the breakfast sausage until fully cooked. Drain any excess grease to avoid a greasy dish. Transfer the cooked sausage to a bowl and mix in salsa, ¾ cup shredded cheddar cheese, and ¼ cup shredded Monterey Jack cheese. Next, add the potatoes O’Brien to the same skillet and cook until heated through. Combine the cooked potatoes with the sausage mixture thoroughly.
- Fill Tortillas: Lay out each 8-inch flour tortilla and spoon approximately one-eighth of the sausage and potato mixture into the center. Roll each tortilla tightly and place seam-side down in the prepared baking dish, arranging them snugly side by side.
- Make Egg Mixture: In a medium bowl, whisk together the eggs, half-and-half, all-purpose flour, and kosher salt until smooth and well combined. This mixture will create a creamy custard when baked.
- Assemble and Top: Pour the egg mixture evenly over the rolled tortillas in the baking dish, ensuring it seeps down between each enchilada. Sprinkle the remaining ¾ cup shredded cheddar cheese and ¼ cup shredded Monterey Jack cheese evenly over the top for a melty, golden crust.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. Then remove the foil and bake for an additional 10 minutes, or until the egg custard is completely set and the cheese topping is melted and bubbly with slight golden spots.
- Serve: Remove from the oven and garnish the breakfast enchiladas with chopped cilantro, diced tomatoes, sliced green onions, and crumbled bacon as desired. Serve immediately for a warm, hearty breakfast treat.
Notes
- You can substitute turkey sausage for a leaner option or keep pork sausage for a richer flavor.
- Potatoes O’Brien are pre-seasoned diced potatoes with onions and peppers; if unavailable, sauté diced potatoes with onions and bell peppers separately.
- Adjust cheese amounts to your liking, or use a single type if preferred.
- This dish can be assembled the night before and baked fresh in the morning; keep covered in the refrigerator until ready to bake.
- For a gluten-free version, substitute flour tortillas with gluten-free tortillas.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
