Description
These Breakfast Enchiladas are a hearty, make-ahead meal packed with sausage, potatoes, and cheese, then covered in a creamy egg sauce. Perfect for busy mornings or brunch gatherings, this easy recipe is customizable and full of flavor. Prep the night before and bake fresh for a delicious, stress-free breakfast!
Ingredients
Filling:
- 1 pound breakfast sausage
- 1 cup salsa (homemade or store-bought)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups Potatoes O’Brien (diced potatoes with peppers and onions)
Enchiladas:
- 8 large flour tortillas
Egg Mixture:
- 6 large eggs
- 1 ½ cups half-and-half
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
Toppings:
- ½ cup shredded cheese (cheddar or Monterey Jack)
- ¼ cup chopped cilantro
- ½ cup diced tomatoes
- ¼ cup sliced green onions
- Sour cream and salsa, for serving
Instructions
- Prepare the Filling: Cook sausage over medium-high heat until browned, then drain excess grease. Mix in salsa, cheddar, Monterey Jack, and cooked potatoes.
- Assemble the Enchiladas: Spoon the sausage-potato mixture down the center of each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Prepare the Egg Mixture: In a bowl, whisk together eggs, half-and-half, flour, and salt until smooth. Pour evenly over the enchiladas.
- Refrigerate Overnight (Optional): Cover and refrigerate overnight for best results.
- Bake: Preheat oven to 350°F (175°C). Cover with foil and bake for 35 minutes. Remove foil, sprinkle with extra cheese, and bake uncovered for another 10 minutes.
- Garnish and Serve: Top with cilantro, tomatoes, green onions, and serve with sour cream and salsa.
Notes
- Variations: add beans, or make it vegetarian with mushrooms and spinach.
- Storage/Reheating: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 325°F for 10-15 minutes or microwave for 1-2 minutes.
- Freezing: Freeze unbaked enchiladas (without egg mixture) for up to 3 months. Thaw overnight before adding eggs and baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-Inspired
