Description
These Breakfast Enchiladas are a hearty and flavorful morning dish featuring a savory blend of sausage, potatoes, and cheese wrapped in warm flour tortillas, baked in a creamy egg mixture, and topped with fresh garnishes for a delicious start to your day.
Ingredients
Scale
Sausage and Potato Filling
- 1 pound breakfast sausage (pork or turkey)
- ¼ cup salsa
- 1-2 cups potatoes O’Brien with onions and peppers
- ¾ cup shredded cheddar cheese
- ¼ cup shredded Monterey Jack or pepper jack cheese
Tortillas
- 8 (8-inch) flour tortillas
Egg Mixture
- 6 large eggs
- 1 ¼ cups half-and-half
- 1 tablespoon all-purpose flour
- ½ teaspoon kosher salt, plus more to taste
Toppings
- Remaining cheddar cheese (¾ cup)
- Remaining Monterey Jack or pepper jack cheese (¼ cup)
- Chopped cilantro
- Diced tomatoes
- Sliced green onions
- Crumbled bacon
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with nonstick cooking spray to prepare for baking.
- Cook Sausage and Potatoes: In a large skillet over medium-high heat, brown the breakfast sausage until fully cooked, then drain any excess grease. Transfer the sausage to a bowl and mix in salsa, ¾ cup shredded cheddar cheese, and ¼ cup shredded Monterey Jack cheese. Next, cook the potatoes O’Brien in the same skillet until heated through, then combine them with the sausage mixture thoroughly.
- Fill Tortillas: Place about one-eighth of the sausage and potato mixture into the center of each flour tortilla. Roll each tortilla up tightly and lay them seam-side down in the prepared baking dish, arranging them snugly.
- Make Egg Mixture: Whisk together the eggs, half-and-half, all-purpose flour, and ½ teaspoon kosher salt in a bowl until smooth. Pour this egg mixture evenly over the filled tortillas in the baking dish. Then, sprinkle the remaining shredded cheddar and Monterey Jack cheeses on top to add melted cheesy goodness.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 35 minutes. After that, remove the foil and bake uncovered for an additional 10 minutes, or until the eggs are fully set and the cheese is melted and bubbly.
- Serve: Remove from the oven, top with chopped cilantro, diced tomatoes, sliced green onions, and crumbled bacon according to your preference, and serve immediately while hot.
Notes
- You can substitute the potatoes O’Brien with hash browns if desired.
- For a spicier version, use pepper jack cheese and add jalapeños to the filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, use gluten-free tortillas and ensure the sausage is gluten-free.
