Breakfast Enchiladas Sausage Potatoes (Print-Friendly Version)
Tortillas filled with sausage, potatoes, cheese, and baked with creamy eggs for a hearty morning meal.
# Ingredients You’ll Need:
→ Filling
01 -
1 pound breakfast sausage, pork or turkey
02 -
1/4 cup salsa
03 -
1 to 2 cups frozen potatoes O'Brien with onions and peppers
04 -
3/4 cup shredded cheddar cheese
05 -
1/4 cup shredded Monterey Jack or pepper jack cheese
→ Tortillas
06 -
8 flour tortillas, 8-inch diameter
→ Egg Mixture
07 -
6 large eggs
08 -
1 1/4 cups half-and-half
09 -
1 tablespoon all-purpose flour
10 -
1/2 teaspoon kosher salt, plus more to taste
→ Topping
11 -
3/4 cup shredded cheddar cheese
12 -
1/4 cup shredded Monterey Jack or pepper jack cheese
→ Optional Garnishes
13 -
Chopped cilantro
14 -
Diced tomatoes
15 -
Sliced green onions
16 -
Crumbled bacon
# How to Make It:
01 -
Preheat oven to 350°F and coat a 9×13-inch baking dish with nonstick spray.
02 -
In a large skillet, cook breakfast sausage over medium-high heat until browned. Drain any excess fat. Transfer cooked sausage to a medium bowl.
03 -
Stir salsa, 3/4 cup shredded cheddar cheese, and 1/4 cup shredded Monterey Jack into the cooked sausage.
04 -
Add potatoes O'Brien to the skillet and cook until heated through, stirring occasionally. Combine potatoes with sausage mixture.
05 -
Place about 1/8 of the filling mixture in the center of each tortilla. Roll up each tortilla firmly and arrange seam side down in the prepared baking dish.
06 -
In a large bowl, whisk eggs, half-and-half, flour, and kosher salt until smooth. Pour evenly over the filled tortillas in the baking dish.
07 -
Sprinkle remaining 3/4 cup cheddar cheese and 1/4 cup Monterey Jack over the tortillas.
08 -
Cover the baking dish tightly with foil. Bake at 350°F for 35 minutes.
09 -
Remove foil and continue baking for 10 more minutes, or until eggs are set and cheese is melted.
10 -
Top enchiladas with preferred garnishes such as chopped cilantro, diced tomatoes, sliced green onions, or crumbled bacon. Serve immediately.
# Extra Tips:
01 -
Assemble enchiladas the night before, cover, and refrigerate. Bake as directed in the morning for a convenient breakfast.
02 -
For additional flavor, sprinkle crumbled bacon on top with the cheese before baking.