Description
Delicious and hearty breakfast enchiladas made with sausage, potatoes, and cheese rolled in flour tortillas, topped with a creamy egg sauce and baked to perfection. Perfect for a make-ahead breakfast or a comforting morning meal.
Ingredients
Scale
Sausage Mixture
- 1 pound breakfast sausage (pork or turkey)
- 1/4 cup salsa
- 3/4 cup shredded cheddar cheese
- 1/4 cup shredded Monterey or pepper jack cheese
Potato Mixture
- 1–2 cups potatoes O’Brien with onions and peppers (I like Ore-Ida)
Tortillas
- 8 (8-inch) flour tortillas
Egg Sauce
- 6 large eggs
- 1 1/4 cup half-and-half
- 1 Tablespoon all-purpose flour
- 1/2 teaspoon kosher salt, plus more to taste
Toppings
- Remaining 3/4 cup shredded cheddar cheese
- Remaining 1/4 cup shredded Monterey or pepper jack cheese
Instructions
- Preheat and prepare the dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Cook sausage: In a large frying pan, brown the sausage over medium-high heat until fully cooked. Drain excess fat from the pan.
- Mix sausage filling: Transfer the cooked sausage to a medium bowl. Stir in the salsa, 3/4 cup of shredded cheddar cheese, and 1/4 cup of shredded Monterey or pepper jack cheese until combined.
- Cook potatoes: Add the potatoes O’Brien to the same frying pan and stir occasionally until heated through. Then add the potatoes to the bowl with the sausage mixture and stir well to combine.
- Assemble enchiladas: Place a tortilla on a flat surface and spoon approximately 1/8 of the sausage and potato mixture in the center. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling.
- Prepare egg sauce: In a large bowl, beat together the eggs, half-and-half, all-purpose flour, and 1/2 teaspoon kosher salt until well combined.
- Add egg sauce and cheese: Pour the egg mixture evenly over the rolled tortillas in the baking dish. Sprinkle the remaining 3/4 cup shredded cheddar and 1/4 cup shredded Monterey or pepper jack cheese evenly on top.
- Bake: Cover the baking dish with aluminum foil and bake for 35 minutes to allow the eggs to set. Then remove the foil and bake for an additional 10 minutes until the cheese on top is melted and slightly golden.
- Serve: Remove from oven and top with any desired toppings such as extra salsa, sour cream, or fresh herbs. Serve immediately and enjoy your hearty breakfast enchiladas.
Notes
- For a make-ahead option, assemble the enchiladas the night before, cover, and refrigerate, then bake in the morning.
- Use turkey sausage for a leaner option.
- Potatoes O’Brien can be substituted with hash browns or diced cooked potatoes.
- Adjust cheese types and amounts based on preference—pepper jack adds a nice mild heat.
- Serve with sour cream, avocado, or fresh cilantro for added flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast enchiladas, sausage breakfast casserole, baked breakfast enchiladas, potato breakfast recipe, make-ahead breakfast
