Description
Breakfast enchiladas are a savory, satisfying way to kickstart your morning with a burst of flavor. Combining hearty breakfast sausage, flavorful potatoes, and gooey cheese, these enchiladas are a fun twist on traditional breakfast dishes. Perfect for feeding a crowd or meal prepping for busy mornings, these enchiladas are sure to become a breakfast favorite in your home. With easy-to-find ingredients and simple steps, you can enjoy a delicious, filling breakfast that’s both comforting and indulgent.
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
1. Preheat the Oven
Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray to prevent sticking.
2. Cook the Sausage
In a large frying pan, brown the sausage over medium-high heat until fully cooked. Drain the fat, then transfer the sausage to a medium bowl. Stir in salsa, 3/4 cup of shredded cheddar cheese, and 1/4 cup of Monterey or pepper jack cheese.
3. Heat the Potatoes
Add the potatoes to the frying pan and stir until heated through. Once they are hot, transfer the potatoes to the bowl with the sausage and cheese mixture. Stir until well combined.
4. Roll the Tortillas
Place a spoonful of the sausage and potato mixture in the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
5. Prepare the Egg Mixture
In a separate large bowl, beat the eggs, half-and-half, flour, and salt together. Pour this mixture over the rolled tortillas in the baking dish. Sprinkle the remaining 3/4 cup of cheddar cheese and 1/4 cup of Monterey or pepper jack cheese over the top.
6. Bake the Enchiladas
Cover the baking dish with foil and bake for 35 minutes. After 35 minutes, remove the foil and bake for an additional 10 minutes, or until the eggs are set and the cheese is melted and bubbly.
7. Serve and Enjoy
Top the baked enchiladas with your favorite toppings, such as sour cream, avocado, or fresh salsa. Serve immediately for a warm, delicious breakfast!
Why You’ll Love Breakfast Enchiladas
Breakfast enchiladas offer the perfect combination of flavors and textures. The savory sausage and hearty potatoes provide a satisfying base, while the melted cheese and creamy egg mixture create a rich, indulgent topping. These enchiladas are also versatile—you can add your favorite toppings like avocado, salsa, or a drizzle of hot sauce to make them your own.
Notes
Serving Tips:
- Toppings: Elevate your breakfast enchiladas with a variety of toppings. Consider adding fresh salsa, guacamole, sour cream, or a sprinkle of fresh cilantro. You can also serve them with a side of sliced avocado or a fried egg on top for extra richness.
- Side Dishes: Pair your enchiladas with a side of fresh fruit, a simple green salad, or crispy breakfast potatoes for a balanced meal. For a heartier breakfast, you could serve them with crispy bacon or sausage links.
- Make It Spicy: If you like a little heat, top your breakfast enchiladas with some sliced jalapeños or drizzle them with hot sauce before serving.
- Breakfast for Dinner: These enchiladas aren’t just for breakfast—they make an excellent dinner option too! Serve them with a refreshing side of coleslaw or a Mexican-inspired side like cilantro-lime rice.
Storage Tips:
- Storing Leftovers: Store any leftover breakfast enchiladas in an airtight container in the refrigerator for up to 3-4 days. Be sure to allow the dish to cool before refrigerating to maintain its quality.
- Freezing: Breakfast enchiladas can be frozen for up to 2-3 months. If freezing, it’s best to assemble the enchiladas but stop before baking. Wrap the unbaked enchiladas tightly in plastic wrap or foil and place them in a freezer-safe container. When ready to bake, simply thaw in the fridge overnight and bake as directed.
- Reheating: To reheat leftovers, you can bake them in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quicker option, covering them with a damp paper towel to prevent drying out.
- Avoid Overcooking: When reheating, be careful not to overcook the enchiladas, as this can cause the tortillas to become too dry.
