Introduction

These Breakfast Enchiladas are a delicious way to start your day with a hearty, flavorful meal. Filled with sausage, potatoes, and cheese, then baked in a creamy egg sauce, they are perfect for busy mornings or weekend brunches. Easy to assemble and satisfying, they’ll quickly become a family favorite.

A clear glass baking dish filled with several rolled enchiladas, each layer covered with melted yellow and white cheese on top. The enchiladas have bacon bits and small green herb pieces sprinkled over the cheese, adding texture and color. A wooden spatula is lifting one enchilada, showing its soft, creamy inner filling. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound breakfast sausage (pork or turkey)

1/4 cup salsa

1-2 cups potatoes O’Brien with onions and peppers (I like Ore-Ida)

8 (8-inch) flour tortillas

6 large eggs

1 1/4 cup half-and-half

1 Tablespoon all-purpose flour

1/2 teaspoon Kosher salt, plus more to taste

1 1/2 cups shredded cheddar cheese, divided

1/2 cup shredded Monterey or pepper jack cheese, divided

Instructions

Step 1: Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.

Step 2: In a large frying pan over medium-high heat, brown the sausage until fully cooked. Drain excess fat, then transfer the sausage to a medium bowl. Stir in salsa, 3/4 cup cheddar cheese, and 1/4 cup Monterey jack cheese.

Step 3: Add the potatoes to the frying pan and heat through, stirring occasionally. Once hot, transfer the potatoes to the bowl with the sausage and cheese mixture, stirring until combined.

Step 4: Place about 1/8 of the sausage and potato mixture in the center of each tortilla. Roll up each tortilla tightly and place seam side down in the prepared baking dish. Repeat with remaining tortillas and filling.

Step 5: In a large bowl, beat together the eggs, half-and-half, flour, and 1/2 teaspoon Kosher salt until smooth. Pour this egg mixture evenly over the rolled tortillas in the baking dish.

Step 6: Sprinkle the remaining 3/4 cup cheddar cheese and 1/4 cup Monterey jack cheese evenly over the top of the dish.

Step 7: Cover the baking dish with foil and bake for 35 minutes. Remove the foil and bake an additional 10 minutes, or until the egg mixture is set and the cheese on top is melted and bubbly.

Step 8: Remove from the oven, add your favorite toppings if desired, and serve immediately.

Tips & Variations

For a spicier version, use pepper jack cheese exclusively or add jalapeños to the filling.

Use turkey sausage as a leaner alternative to pork.

Swap out the potatoes O’Brien for hash browns or diced roasted potatoes.

Assemble the enchiladas the night before, refrigerate, and bake in the morning for a quick breakfast.

Add chopped fresh herbs like cilantro or green onions for extra freshness.

FAQs

Can I make these enchiladas ahead of time?

Yes! Assemble the enchiladas the night before, cover and refrigerate, then bake in the morning. This makes for a convenient and easy breakfast option.

Can I use corn tortillas instead of flour tortillas?

Flour tortillas work best for rolling and holding the filling without tearing, but you can use corn tortillas if you prefer. Warm them before assembling to avoid breakage.

Dinner

Breakfast Enchiladas Recipe