Introduction

Breakfast enchiladas are a hearty and flavorful way to start your day, combining savory sausage, cheesy potatoes, and fluffy eggs wrapped in warm tortillas. This comforting dish brings together classic breakfast favorites with a Mexican twist, perfect for family mornings or brunch gatherings.

The image shows a glass baking dish filled with rolled enchiladas arranged in two rows. Each enchilada has a soft, white flour tortilla base, covered with a melted layer of yellow cheddar and white cheese, sprinkled with small crispy bits of reddish-brown bacon and small green herb pieces on top. A wooden spatula is lifting one enchilada, showing the soft layers of tortilla and cheese inside. The baking dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound breakfast sausage (pork or turkey)
¼ 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 ¼ cup 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 or pepper jack cheese, divided
Optional toppings: chopped cilantro, diced tomatoes, sliced green onions, crumbled bacon

Instructions

Step 1: Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick spray.
Step 2: In a large frying pan, brown the sausage over medium-high heat until cooked through. Drain any excess fat. Transfer the sausage to a medium bowl and stir in the salsa, ¾ cup cheddar cheese, and ¼ cup Monterey jack cheese.
Step 3: Add the potatoes o’brien to the frying pan and cook, stirring occasionally, until heated through. Transfer the potatoes to the bowl with the sausage mixture and stir to combine well.
Step 4: Place about 1/8 of the sausage and potato mixture in the center of each tortilla. Roll up each tortilla and place seam-side down in the prepared baking dish. Repeat for all tortillas and filling.
Step 5: In a separate large bowl, whisk together the eggs, half-and-half, flour, and salt until smooth. Pour this egg mixture evenly over the tortillas in the baking dish.
Step 6: Sprinkle the remaining ¾ cup cheddar cheese and ¼ cup Monterey jack cheese evenly over the top of the egg mixture.
Step 7: 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.
Step 8: Remove from the oven and top with your choice of chopped cilantro, diced tomatoes, sliced green onions, or crumbled bacon. Serve immediately.

Tips & Variations

For extra flavor, sprinkle crumbled bacon on top along with the cheese before baking.
You can make this dish ahead by rolling the tortillas with filling and covering with the egg mixture, then refrigerating overnight before baking.
Use mild or spicy salsa depending on your preferred heat level.

Storage

Store leftover enchiladas covered in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through or microwave individual portions until hot. This dish does not freeze well due to the egg custard texture.

How to Serve

The image shows a clear glass rectangular baking dish filled with rolled enchiladas arranged side by side, covered with a melted layer of orange cheddar and white cheese on top. Small bits of crispy bacon and green parsley are sprinkled evenly over the cheese layer. A wooden spatula lifts one enchilada slightly from the dish, revealing the white tortilla wrapped around the filling. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the sausage with a vegetarian option?

Yes, you can replace sausage with plant-based meat alternatives or use sautéed vegetables such as mushrooms and bell peppers for a vegetarian version.

Can I use corn tortillas instead of flour tortillas?

Flour tortillas work best as they hold the filling and baking custard well. Corn tortillas may crack or become too dry during baking, but you can lightly warm and soften them before assembling if preferred.