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Breakfast Enchiladas Recipe

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★★★★★

4.5 from 65 reviews

These Breakfast Enchiladas combine savory sausage, flavorful potatoes, and a cheesy egg mixture wrapped in soft flour tortillas, baked to perfection for a hearty and delicious breakfast or brunch dish.

Ingredients

Scale

Sausage Mixture

  • 1 pound breakfast sausage (pork or turkey)
  • ¼ cup salsa
  • 1–2 cups potatoes o’brien with onions and peppers (such as Ore-Ida)

Enchiladas

  • 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

  1. Preheat and prepare baking dish: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray to prevent sticking.
  2. Cook sausage: In a large frying pan over medium-high heat, brown the breakfast sausage until fully cooked. Drain excess fat. Transfer the cooked sausage to a medium bowl and stir in ¼ cup salsa, ¾ cup shredded cheddar cheese, and ¼ cup shredded Monterey jack cheese.
  3. Heat potatoes: In the same frying pan, add the potatoes o’brien with onions and peppers. Stir and cook just until heated through. Transfer the hot potatoes to the bowl with the sausage mixture and combine well.
  4. Fill tortillas: Lay one flour tortilla flat and 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 with the remaining tortillas and filling.
  5. Mix egg custard: In a separate large bowl, whisk together the eggs, half-and-half, flour, and kosher salt until smooth and combined.
  6. Assemble enchiladas: Pour the egg mixture evenly over the filled tortillas in the baking dish. Sprinkle the remaining ¾ cup cheddar cheese and ¼ cup Monterey jack cheese evenly over the top.
  7. Bake covered: Cover the baking dish with aluminum foil. Bake in the preheated oven for 35 minutes.
  8. Bake uncovered: Remove the foil and bake for an additional 10 minutes or until the egg custard is set and the cheese is melted and bubbly.
  9. Add toppings and serve: Remove from the oven and garnish with optional toppings such as chopped cilantro, diced tomatoes, sliced green onions, or crumbled bacon. Serve immediately while hot.
  10. Final note: Enjoy your breakfast enchiladas and consider leaving a comment and rating if you try the recipe!

Notes

  • Make ahead tip: You can assemble the tortillas and pour the egg mixture over them, then cover the dish tightly with foil and refrigerate overnight. Bake the next day following the same baking instructions.
  • Variation: For added flavor, sprinkle crumbled cooked bacon on top of the enchiladas along with the cheese before baking.

Keywords: breakfast enchiladas, sausage breakfast, cheesy eggs, baked breakfast, potato enchiladas, breakfast casserole

Find it online: https://cheframi.com/breakfast-enchiladas-recipe/