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
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
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.
