Ingredients

1 pound breakfast sausage (pork or turkey)

1/4 cup salsa

1–2 cups potatoes O’Brien with onions and peppers (such as 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 Jack or pepper jack cheese, divided

Instructions

Step 1: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.

Step 2: In a large frying pan over medium-high heat, brown the sausage until fully cooked. Drain the fat. Transfer the sausage to a medium bowl and stir in salsa, 3/4 cup cheddar cheese, and 1/4 cup Monterey Jack cheese.

Step 3: Using the same frying pan, add the potatoes and cook, stirring occasionally, until heated through. Transfer the potatoes to the bowl with sausage and mix well.

Step 4: Place one tortilla on a flat surface. Spoon about 1/8 of the sausage and potato mixture into the center. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.

Step 5: In a large bowl, beat together eggs, half-and-half, flour, and salt until smooth. Pour this mixture evenly over the rolled tortillas in the baking dish.

Step 6: Sprinkle the remaining 3/4 cup cheddar cheese and 1/4 cup Monterey Jack cheese evenly on top.

Step 7: Cover the dish with foil and bake for 35 minutes. Then remove the foil and bake an additional 10 minutes, or until the egg is set and the cheese is melted and slightly golden.

Step 8: Let the enchiladas cool slightly, then top with your favorite toppings such as sour cream, avocado, or fresh salsa. Serve immediately.

Tips & Variations

For a spicier kick, add chopped jalapeños or hot sauce to the sausage mixture.

Use turkey sausage for a leaner option without sacrificing flavor.

Make ahead by assembling the enchiladas the night before, then cover and refrigerate until ready to bake.

Swap potatoes O’Brien with hash browns if preferred or for easier preparation.

Try substituting Monterey Jack with pepper jack for a bit of heat.

Storage

Store any leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual servings for 1–2 minutes. These also freeze well—wrap tightly and freeze for up to 2 months; thaw in the refrigerator overnight before reheating.

FAQs

Can I use corn tortillas instead of flour?

Yes, you can substitute corn tortillas if you prefer, but be sure to warm them first to prevent cracking while rolling.

Can I prepare this recipe vegetarian?

Absolutely! Replace the sausage with sautéed vegetables or plant-based sausage alternatives, and adjust seasoning as needed.

Dinner

Breakfast Enchiladas Recipe

Introduction