Print

Breakfast Enchiladas Recipe

Breakfast Enchiladas Recipe
Print Recipe

★★★★★

4.8 from 15 reviews

Delicious and hearty Breakfast Enchiladas featuring a savory blend of breakfast sausage, potatoes, eggs, and melted cheeses wrapped in warm flour tortillas. Topped with fresh salsa and optional garnishes, this casserole-style breakfast is perfect for a family brunch or weekend treat.

Ingredients

Scale

Sausage Mixture

  • 1 pound breakfast sausage (pork or turkey)
  • ¼ cup salsa
  • ¾ cup shredded cheddar cheese
  • ¼ cup shredded Monterey Jack or pepper jack cheese
  • 1–2 cups potatoes O’Brien with onions and peppers (e.g., Ore-Ida)

Tortillas and Egg Mixture

  • 8 (8-inch) flour tortillas
  • 6 large eggs
  • 1 ¼ cups half-and-half
  • 1 tablespoon all-purpose flour
  • ½ teaspoon Kosher salt, plus more to taste

Additional Cheese Topping

  • ¾ cup shredded cheddar cheese
  • ¼ cup shredded Monterey Jack or pepper jack cheese

Optional Toppings

  • Chopped cilantro
  • Diced tomatoes
  • Sliced green onions
  • Crumbled bacon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking during baking.
  2. Cook Sausage: In a large frying pan over medium-high heat, brown the breakfast sausage until fully cooked and no longer pink. Drain excess fat and transfer the cooked sausage to a medium mixing bowl.
  3. Mix Sausage with Salsa and Cheese: To the sausage in the bowl, add ¼ cup salsa, ¾ cup shredded cheddar cheese, and ¼ cup shredded Monterey Jack or pepper jack cheese. Stir well to combine.
  4. Heat Potatoes: In the same frying pan, add the potatoes O’Brien with onions and peppers. Stir frequently over medium heat until heated through, then transfer to the bowl with sausage mixture and combine evenly.
  5. Assemble Enchiladas: Place one tortilla flat and spoon about one-eighth of the sausage and potato mixture into the center. Roll up the tortilla tightly around the filling and place seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  6. Prepare Egg Mixture: In a large bowl, beat together the eggs, half-and-half, all-purpose flour, and ½ teaspoon Kosher salt until smooth and well combined.
  7. Pour Egg Mixture: Evenly pour the egg mixture over the rolled enchiladas in the baking dish, ensuring all tortillas are covered.
  8. Add Cheese Topping: Sprinkle the remaining ¾ cup shredded cheddar cheese and ¼ cup shredded Monterey Jack or pepper jack cheese evenly over the top of the enchiladas.
  9. Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes to allow the eggs to set and the flavors to meld.
  10. Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes or until the egg is fully set and the cheese on top is melted and bubbly.
  11. Serve with Toppings: Remove from oven, top with desired optional toppings such as chopped cilantro, diced tomatoes, sliced green onions, or crumbled bacon, and serve immediately while hot.

Notes

  • You can substitute turkey sausage for a leaner option.
  • Potatoes O’Brien with peppers and onions add a nice flavor, but you can use hash browns or freshly diced potatoes if preferred.
  • Make sure to drain the sausage fat well to avoid a greasy dish.
  • If you like spicier enchiladas, add jalapeños or hot salsa to the mixture.
  • This recipe can be prepared a day ahead and refrigerated before baking for convenient meal prep.
  • Use gluten-free tortillas to make the recipe gluten-free if necessary.

Nutrition

Keywords: breakfast enchiladas, sausage breakfast casserole, egg and cheese enchiladas, breakfast casserole, brunch recipe

Find it online: https://tastybella.com/breakfast-enchiladas-recipe/