Description
A hearty and flavorful breakfast enchiladas recipe combining savory breakfast sausage, seasoned potatoes, and a creamy egg mixture baked to perfection with melted cheddar and Monterey Jack cheese. Perfect for a satisfying brunch or weekend breakfast gathering, topped with fresh cilantro, tomatoes, green onions, and crispy bacon for extra flavor.
Ingredients
Scale
Meat and Vegetables
- 1 pound breakfast sausage (pork or turkey)
- 1-2 cups potatoes O’Brien with onions and peppers
- ¼ cup salsa
- Chopped cilantro (for topping)
- Diced tomatoes (for topping)
- Sliced green onions (for topping)
- Crumbled bacon (for topping)
Dairy and Eggs
- 6 large eggs
- 1 ¼ cups half-and-half
- 1 ½ cups shredded cheddar cheese, divided
- ½ cup shredded Monterey Jack or pepper jack cheese, divided
Other
- 8 (8-inch) flour tortillas
- 1 tablespoon all-purpose flour
- ½ teaspoon kosher salt, plus more to taste
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with nonstick cooking spray to prevent sticking during baking.
- Cook Sausage and Potatoes: In a large skillet over medium-high heat, brown the breakfast sausage until fully cooked, breaking it up as it cooks. Drain any excess grease from the skillet. Transfer the cooked sausage to a mixing bowl and stir in the salsa along with ¾ cup cheddar cheese and ¼ cup Monterey Jack cheese. Next, return the potatoes O’Brien with onions and peppers to the skillet and cook until heated through. Add the heated potatoes to the sausage mixture and combine well.
- Fill Tortillas: Spoon approximately â…› of the sausage and potato mixture into the center of each flour tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish, arranging them snugly side by side.
- Make Egg Mixture: In a separate bowl, whisk together the eggs, half-and-half, all-purpose flour, and ½ teaspoon kosher salt until smooth and fully combined. Pour this egg mixture evenly over the filled tortillas in the baking dish. Then sprinkle the remaining ¾ cup cheddar cheese and ¼ cup Monterey Jack cheese over the top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. Afterward, remove the foil and continue baking for an additional 10 minutes, or until the eggs are fully set and the cheese on top is melted and bubbly.
- Serve: Remove from the oven and immediately top the breakfast enchiladas with your choice of chopped cilantro, diced tomatoes, sliced green onions, and crumbled bacon. Serve hot and enjoy!
Notes
- Use either pork or turkey sausage depending on your preference or dietary needs.
- Potatoes O’Brien can be store-bought or homemade with diced potatoes, onions, and bell peppers.
- Make sure to brown the sausage thoroughly to enhance flavor and remove excess grease.
- For spicier enchiladas, consider using pepper jack cheese or spicy salsa.
- Leftovers can be refrigerated and reheated, but toppings like cilantro and tomatoes are best added fresh.
- This dish pairs well with fresh fruit or a side of refried beans for a complete meal.
