If you’re on the hunt for a hearty, flavorful breakfast that feels like a warm hug on a plate, you’ve got to try the Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Recipe. This dish blends savory sausage, tender potatoes O’Brien bursting with peppers and onions, and a creamy, cheesy egg mixture all wrapped in soft flour tortillas. It’s comfort food elevated to a crowd-pleasing masterpiece, perfect for lazy weekend mornings or feeding a hungry brunch crew with minimal fuss but maximum satisfaction.
Ingredients You’ll Need
These straightforward ingredients come together to create layers of flavor and texture – from savory, spicy, creamy, to cheesy – every single component plays an essential role in making this dish unforgettable.
- 1 pound breakfast sausage (pork or turkey): Provides the savory, meaty base with a nice little kick, depending on your sausage choice.
- ¼ cup salsa: Adds moisture and zesty brightness that keeps the filling lively.
- 1-2 cups potatoes O’Brien with onions and peppers: These give the enchiladas a hearty, colorful vegetable punch.
- 8 (8-inch) flour tortillas: The soft wrapping that holds everything snugly together while adding chewiness.
- 6 large eggs: The rich protein that binds flavors in a creamy custard once baked.
- 1 ¼ cups half-and-half: For a luscious, tender egg mixture that’s not too heavy.
- 1 tablespoon all-purpose flour: Helps thicken the egg custard for that perfect set texture.
- ½ teaspoon kosher salt, plus more to taste: Essential seasoning to balance and enhance flavors.
- 1 ½ cups shredded cheddar cheese, divided: Sharp and melty, cheddar is a star flavor component.
- ½ cup shredded Monterey Jack or pepper jack cheese, divided: Adds creamy texture with a touch of spice if you pick pepper jack.
- Chopped cilantro: Bright and fresh garnish for a burst of herbaceous notes.
- Diced tomatoes: Adds freshness and juiciness as a topping.
- Sliced green onions: Gives a mild onion flavor and crunch as garnish.
- Crumbled bacon: Optional but highly recommended for that smoky, crispy finish.
How to Make Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Recipe
Step 1: Preheat and Prep
Start things off by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Get a 9×13 inch baking dish ready by greasing it well with some nonstick spray – this prevents sticking and helps those enchiladas slide onto your plate beautifully.
Step 2: Cook Sausage and Potatoes
Over medium-high heat, brown your breakfast sausage until it’s irresistibly caramelized. Drain any excess grease to keep the dish from getting oily. Transfer the sausage to a bowl and stir in the salsa along with ¾ cup of shredded cheddar and ¼ cup Monterey Jack cheese. Next, toss the potatoes O’Brien in the empty skillet just to warm them up and let those onions and peppers soften and release their aroma. Fold the potatoes into the sausage mixture for a perfect blend.
Step 3: Fill the Tortillas
Now for the fun part! Spoon about one-eighth of the sausage and potato mixture right into the center of each tortilla. Roll them up tightly and line them seam-side down in your baking dish. This way, each enchilada stays nicely wrapped during baking and keeps all that delicious filling secure.
Step 4: Make the Egg Mixture
In a bowl, whisk together your eggs, half-and-half, flour, and kosher salt until the mixture is smooth and slightly thickened. This egg custard will set during baking, coating the tortillas in a creamy blanket of goodness. Pour this mixture evenly over your rolled enchiladas, letting it seep into the spaces around them. Then, sprinkle the remaining cheddar and Monterey Jack cheeses generously on top for a gooey, golden finish.
Step 5: Bake to Perfection
Cover the baking dish with foil and slide it into the oven. Bake for 35 minutes, allowing the eggs to cook through and the cheese to melt into a luscious top layer. Remove the foil and bake uncovered for another 10 minutes until the cheese is bubbly and lightly browned around the edges. Your breakfast enchiladas with sausage, potatoes, and cheddar recipe will fill your kitchen with the most tantalizing aroma.
Step 6: Serve and Enjoy
Once out of the oven, your enchiladas are ready for those finishing touches that take them over the top. Top with fresh cilantro, diced tomatoes, sliced green onions, or crumbled bacon if you like. Serve immediately for a hot, comforting meal that’s bursting with layers of flavor in every bite.
How to Serve Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Recipe
Garnishes
The magic of this dish is in the finishing touches! Bright chopped cilantro adds freshness while diced tomatoes bring juicy pops. Sliced green onions lend crunch and mild pungency, and crumbled bacon on top offers smoky richness. These garnishes awaken the senses and make every bite exciting, so don’t be shy with them.
Side Dishes
Pair your breakfast enchiladas with a simple green salad or some fresh fruit to balance the richness with light, crisp flavors. A dollop of sour cream or avocado slices can soothe any extra spice. For something more substantial, serve with refried beans or fresh tortillas alongside and your meal becomes a full fiesta breakfast or brunch.
Creative Ways to Present
If you want to impress guests or brighten up your brunch table, try plating each enchilada individually with a swirl of salsa or hot sauce on the side. Use colorful ceramic platters or rustic wooden boards for that cozy, homey feel. You can even sprinkle a little smoked paprika or chili powder over the cheese finish for an extra pop of color and subtle smoky heat.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover breakfast enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. They hold their texture and flavor well, making them ideal for quick weekday breakfasts or midday snacks.
Freezing
You can freeze these enchiladas either baked or unbaked. Wrap them tightly in plastic wrap and aluminum foil or place them in a freezer-safe container. They’ll keep for about 2 to 3 months, giving you a convenient ready-made meal whenever you need it.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm them in a 350-degree oven covered with foil for about 20 minutes until heated through. For a quicker option, microwave individual portions on medium power until hot, but baking will always bring back the best texture and flavor.
FAQs
Can I use a different type of sausage?
Absolutely! You can substitute turkey, chicken, or even a spicy chorizo sausage. Each will slightly change the flavor profile but will be delicious in its own way.
Are these enchiladas spicy?
The heat depends mostly on the salsa and type of cheese you use. For a milder dish, go with a mild salsa and Monterey Jack. Choose pepper jack or spicy salsa if you want some kick.
Can I make this recipe vegetarian?
Yes, simply swap the sausage for sautéed mushrooms, black beans, or a plant-based sausage alternative to maintain the heartiness while keeping it meat-free.
What kind of potatoes work best?
Potatoes O’Brien with onions and peppers are perfect because they’re already seasoned and colorful, but you can also use diced roasted potatoes or hash browns for a similar effect.
How far ahead can I assemble the dish?
You can prepare and fill the tortillas a day before, then cover and refrigerate the dish. When ready, pour the egg mixture and cheese over and bake fresh for best results.
Final Thoughts
This Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Recipe is truly one of my favorite ways to kick off a weekend morning or treat a gathering brunch-style. It’s the perfect balance of cheesy, savory, and comforting, and with just a little prep, it transforms simple ingredients into something festive and filling. Give it a try and watch it rapidly become a beloved staple in your breakfast rotation.
Print
Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These breakfast enchiladas combine savory sausage, flavorful potatoes, and creamy eggs wrapped in warm flour tortillas, then baked with melted cheddar and Monterey Jack cheese. Perfect for a hearty morning meal, they are topped with fresh cilantro, tomatoes, green onions, and crispy bacon for added texture and flavor.
Ingredients
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
Enchilada Assembly
- 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
- ¾ cup shredded cheddar cheese (reserve from total 1 ½ cups)
- ¼ cup shredded Monterey Jack or pepper jack cheese (reserve from total ½ cup)
Toppings
- 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 prevent sticking.
- Cook Sausage and Potatoes: In a large skillet over medium-high heat, brown the sausage until fully cooked. Drain any excess grease. Transfer the sausage to a bowl and stir in salsa, ¾ cup cheddar cheese, and ¼ cup Monterey Jack cheese. In the same skillet, cook the potatoes O’Brien until heated through, then combine with the sausage mixture.
- Fill Tortillas: Spoon about â…› of the sausage and potato mixture into the center of each flour tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Make Egg Mixture: In a bowl, whisk together eggs, half-and-half, all-purpose flour, and ½ teaspoon kosher salt until smooth. Pour this egg mixture evenly over the filled tortillas in the baking dish. Sprinkle the remaining cheddar and Monterey Jack cheese evenly on top.
- Bake: Cover the baking dish with foil and bake for 35 minutes. Then remove the foil and continue baking for an additional 10 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Serve: Remove from oven and top with chopped cilantro, diced tomatoes, sliced green onions, and crumbled bacon as desired. Serve immediately warm.
Notes
- You can substitute turkey sausage for a leaner option.
- Potatoes O’Brien can be store-bought or homemade with diced potatoes, onions, and peppers.
- The half-and-half can be substituted with whole milk for a lighter version or cream for richer texture.
- Feel free to customize toppings based on preference, such as adding avocado or sour cream.
- Make sure to drain excess grease from the sausage to avoid soggy enchiladas.
