Description

These Breakfast Enchiladas are a hearty and delicious morning meal featuring flour tortillas filled with savory breakfast sausage, potatoes, and melted cheese. Topped with a creamy egg mixture and baked until set and bubbly, they make an easy, crowd-pleasing breakfast perfect for feedings a family or meal prepping ahead.

Ingredients

Scale

Filling

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)
3/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack or pepper jack cheese

Enchiladas

8 (8-inch) flour tortillas

Creamy Egg Sauce

6 large eggs
1 1/4 cup half-and-half
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt, plus more to taste
3/4 cup shredded cheddar cheese (for topping)
1/4 cup shredded Monterey Jack or pepper jack cheese (for topping)

Instructions

Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
Cook Sausage: In a large frying pan over medium-high heat, brown the breakfast sausage thoroughly, breaking it up as it cooks. Once cooked, drain excess fat and transfer the sausage to a medium bowl. Stir in salsa, 3/4 cup shredded cheddar cheese, and 1/4 cup shredded Monterey Jack cheese until well combined.
Heat Potatoes: In the same frying pan, add the potatoes O’Brien mixture and stir occasionally until heated through. Transfer the hot potatoes to the sausage bowl and mix everything together evenly to form the enchilada filling.
Assemble Enchiladas: Place one flour tortilla on a flat surface. Spoon approximately 1/8th of the filling mixture into the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with all tortillas and filling.
Prepare Egg Sauce: In a large bowl, beat the eggs, half-and-half, all-purpose flour, and kosher salt together until the mixture is smooth and well combined.
Pour Egg Mixture and Add Cheese: Pour the egg sauce evenly over the assembled enchiladas in the baking dish. Sprinkle the remaining 3/4 cup shredded cheddar cheese and 1/4 cup shredded Monterey Jack cheese evenly over the top of the enchiladas.
Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Uncover and Finish Baking: Remove the foil and continue baking for an additional 10 minutes, or until the egg mixture is set and the cheese on top is melted and lightly golden.
Serve: Remove from the oven and let cool slightly. Add desired toppings such as sour cream, additional salsa, or chopped fresh herbs. Serve immediately while warm.

Notes

For a make-ahead meal, assemble the enchiladas the night before, cover, and refrigerate. Bake in the morning (adding extra baking time if needed).
Use turkey sausage for a leaner option and adjust seasoning accordingly.
Substitute the potatoes O’Brien for hash browns if preferred.
Feel free to add diced onions or peppers directly into the filling for extra flavor.
Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven for best results.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: breakfast enchiladas, sausage enchiladas, breakfast casserole, baked enchiladas, savory breakfast, egg casserole, make ahead breakfast