Breakfast Enchiladas Sausage Potatoes

Assemble overnight breakfast enchiladas the night before and enjoy a relaxing morning with a hot, bubbly casserole. Each bite combines savory sausage, fluffy eggs, creamy cheese, and hearty potatoes wrapped in soft tortillas. It is my favorite way to feed a crowd or make holiday mornings feel special with almost no morning prep needed.

I started making these the night before big family gatherings so I could actually relax in the morning. My siblings still ask for them whenever they visit or stay overnight.

Gather Your Ingredients

• Breakfast sausage: Gives a rich and seasoned base opt for turkey or pork based on preference
• Salsa: Brings brightness and just a hint of spice use your favorite jarred or fresh salsa for best flavor
• Potatoes obrien with onions and peppers: Add satisfying texture and extra flavor look for frozen bags with visible bright peppers and onions
• Flour tortillas: Hold up well and bake up tender select fresh and pliable ones to avoid cracking when rolling
• Large eggs: Create the creamy custard that binds the casserole check for eggs with clean shells for freshness
• Half and half: Ensures the custard turns out rich but not too heavy use fresh for the best result
• All purpose flour: Helps the egg mixture set look for well-labeled flour free of any lumps
• Kosher salt: Seasons every layer always taste and season to your preference
• Shredded cheddar cheese: Adds melty sharpness and a classic breakfast flavor shred your own for the best melt
• Shredded Monterey or pepper jack cheese: Delivers a slight creaminess or a spicy kick buy a block and shred at home for better texture
• Optional toppings like chopped cilantro, diced tomato, green onion, or bacon: Provide texture and color always use fresh brightly colored produce for the best look

How to Make It

Prep the baking dish:

Spray a nine by thirteen inch baking dish so nothing sticks and set your oven to three hundred fifty degrees Fahrenheit to preheat

Brown the sausage:

Place the sausage in a large frying pan over medium high heat break it up with your spoon and cook until fully browned and no pink remains drain off any fat for a less greasy filling

Mix filling ingredients:

In a medium bowl mix the cooked sausage with salsa three quarter cup cheddar cheese and a quarter cup Monterey or pepper jack cheese stir well so the mixture is evenly coated and cheesy

Warm the potatoes:

Pour the potatoes with onion and pepper into the same pan from the sausage add a touch of oil if needed and stir until heated through this brings out their flavors and ensures the casserole bakes evenly

Combine sausage and potatoes:

Combine the heated potatoes with the sausage mixture in the medium bowl stir until everything is fully mixed and evenly distributed for easy scooping

Fill and roll tortillas:

Lay out a tortilla add one eighth of the sausage potato mixture down the center roll tightly so the seam is on the bottom and set in the baking dish repeat with remaining tortillas nestling each rolled tortilla next to the last

Mix and pour egg custard:

In a large bowl vigorously beat together six eggs one and a quarter cup half and half one tablespoon flour and half a teaspoon kosher salt you want a seamless custard without any lumps

Pour over enchiladas:

Slowly pour the egg mixture over the stuffed tortillas making sure to coat each one and fill any gaps in the dish tap the dish on the counter to help the custard settle

Top with cheese:

Sprinkle the remaining three quarter cup cheddar and quarter cup Monterey or pepper jack evenly across the top this forms the delicious golden crust

Bake covered and uncovered:

Cover the dish tightly with foil bake for thirty five minutes then remove the foil and bake for an additional ten minutes until the eggs are set and cheese is fully melted

Serve and garnish:

Add any desired toppings like cilantro diced tomatoes or bacon and serve piping hot for the best flavor

Cheddar cheese is always my favorite ingredient here nothing beats how it bubbles and browns on top my youngest cousin tries to scrape the golden cheese from the edges every time it comes out of the oven breakfast enchiladas are the smell of lazy holidays in my childhood kitchen

Flavor Boosters

Flexible with fillings like veggies, beans, ham, or any cheese you have

Serving Suggestions

These enchiladas are amazing with a side of crisp fruit or a pitcher of orange juice Let everyone customize with their favorite toppings like avocado or a dollop of sour cream For brunch parties I put out a toppings bar and let guests mix and match for their ideal plate

Creative Twists

Try cooked bacon or diced ham in place of sausage for a different flavor If you are out of half and half whole milk works in a pinch For a vegetarian spin swap in roasted veggies like mushrooms and spinach If you only have corn tortillas make sure they are super fresh and microwaved first for easier rolling

Rolling the tortillas tightly and placing seam side down keeps everything neat and ensures even baking

Recipe FAQs

→ Can I prepare these enchiladas ahead of time?

Yes, assemble the enchiladas, cover with egg mixture, and refrigerate overnight. Bake in the morning.

→ What kind of sausage works best?

Both pork and turkey breakfast sausage are delicious, offering different flavor and fat content options.

→ Can I use different kinds of cheese?

Absolutely! Monterey Jack, pepper jack, or your favorite shredded cheese blend are great choices.

→ What toppings pair well with these enchiladas?

Try chopped cilantro, diced tomatoes, sliced green onions, or crumbled bacon for extra texture and flavor.

→ Do I need to thaw frozen potatoes before using?

No need to thaw—simply heat the potatoes in the frying pan with sausage until warmed through.