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If you love starting your day with a hearty, savory meal that’s bursting with flavor and texture, you are absolutely going to adore this Breakfast Sausage and Potatoes Enchiladas Recipe. It’s a cozy, satisfying dish that brings together perfectly spiced breakfast sausage, tender potatoes O’Brien, and cheesy, fluffy eggs all wrapped in warm tortillas and baked to bubbly perfection. Whether you’re feeding a crowd or craving a special treat for brunch, this recipe delivers a vibrant blend of colors, textures, and bold, comforting flavors that feel like a big breakfast hug on your plate.
Ingredients You’ll Need
The beauty of this Breakfast Sausage and Potatoes Enchiladas Recipe lies in its straightforward yet thoughtfully combined ingredients. Each one plays a key role in layering flavor, from savory and spicy to creamy and cheesy, making the dish both satisfying and visually inviting.
- Breakfast sausage: Choose pork or turkey for a juicy, well-seasoned protein base that brings warmth and spice to every bite.
- Salsa: Adds a tangy, slightly zesty note that complements the richness of the meat and cheese.
- Potatoes O’Brien with onions and peppers: These classic breakfast potatoes add texture, color, and a subtle sweetness thanks to the peppers.
- Flour tortillas (8-inch): Soft and pliable, perfect for wrapping all the tasty fillings tightly while baking.
- Eggs: Whisked with half-and-half, they create a rich custard that soaks into the enchiladas as they bake.
- Half-and-half: Makes the egg mixture creamy and indulgent without being overly heavy.
- All-purpose flour: Helps thicken the custard so it sets nicely around the filling.
- Kosher salt: Enhances all the natural flavors while balancing the richness.
- Cheddar cheese: Provides a sharp, melty texture and vibrant yellow color that’s classic and comforting.
- Monterey Jack or pepper jack cheese: Adds creaminess and a little kick if you choose pepper jack, lending a smooth contrast to cheddar.
- Chopped cilantro, diced tomatoes, sliced green onions, crumbled bacon: These fresh and crunchy toppings bring brightness and extra flavor dimension once the enchiladas come out of the oven.
How to Make Breakfast Sausage and Potatoes Enchiladas Recipe
Step 1: Get Ready to Bake
First things first, preheat your oven to 350°F (175°C). This ensures it’s perfectly hot when you’re ready to bake the enchiladas. Meanwhile, grease a 9×13 inch baking dish with nonstick cooking spray to make cleanup a breeze and prevent sticking.
Step 2: Cook Your Sausage and Potatoes
In a large skillet over medium-high heat, brown your breakfast sausage until it’s beautifully caramelized and cooked through. Drain any excess grease to keep the dish from feeling too heavy. Then transfer the sausage to a bowl and stir in the salsa and part of your shredded cheeses, which will melt in later to boost flavor. Use the same skillet to heat your potatoes O’Brien mixture; this step warms up the onions and peppers, bringing out their natural sweetness. Once heated, combine the potatoes with your sausage mixture for a hearty, colorful filling.
Step 3: Fill and Roll the Tortillas
Take one flour tortilla at a time and spoon about one-eighth of the sausage-and-potatoes mixture onto the center. Roll the tortilla up tightly around the filling, then place it seam-side down in your prepared baking dish. Don’t worry if some filling peeks out — that’s part of the rustic charm!
Step 4: Create the Creamy Egg Custard
In a bowl, whisk together eggs, half-and-half, flour, and kosher salt. This will turn into a luscious, rich custard that bakes into the enchiladas, binding everything together with a silky texture. Pour this mixture evenly over the rolled enchiladas in the dish. Sprinkle the remaining cheddar and Monterey Jack cheeses over the top for a golden, bubbling finish.
Step 5: Bake to Perfection
Cover your dish with foil and pop it in the oven. Bake for 35 minutes to allow the custard to set and the flavors to meld beautifully. Then remove the foil and bake uncovered for another 10 minutes so the cheese on top can melt and bubble to irresistible golden-brown perfection. You’ll know it’s ready when the egg is fully set and the cheese is a little crispy around the edges.
Step 6: Dress and Serve
Once out of the oven, it’s time to add your favorite toppings like chopped cilantro, diced tomatoes, sliced green onions, or crumbled bacon. Serve immediately while the enchiladas are warm, creamy inside, and perfectly cheesy on top — pure breakfast magic!
How to Serve Breakfast Sausage and Potatoes Enchiladas Recipe
Garnishes
The final toppings bring fresh brightness and contrasting textures that elevate the dish. Cilantro adds herbal aroma, diced tomatoes bring juicy pop, green onions deliver a mild pungency, and crumbled bacon introduces smoky crunch. Don’t be shy with these—they truly make every bite more exciting.
Side Dishes
Pair your enchiladas with simple, fresh sides like a crisp green salad or sliced avocado for creaminess. Fresh fruit or a light yogurt parfait can also complement the richness, keeping the meal balanced and refreshing.
Creative Ways to Present
For brunch parties, serve these enchiladas family-style in the baking dish so everyone can dig in. Alternatively, plate individual portions garnished with the toppings and a drizzle of hot sauce or sour cream. You could even use colorful tortillas for a festive twist that will brighten up your table.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas store wonderfully in an airtight container in the refrigerator for 3 to 4 days. They actually taste great reheated as the flavors deepen after resting overnight.
Freezing
You can freeze the enchiladas before baking for up to 2 months. Simply assemble as directed, cover tightly with foil or plastic wrap, and place in the freezer. When ready to enjoy, thaw overnight in the fridge and bake until warmed through.
Reheating
To reheat, cover the enchiladas with foil to keep them moist and warm in a 350°F oven for 20 minutes or until heated through. For quicker reheating, microwave individual portions, but watch the texture to avoid drying out the eggs.
FAQs
Can I use a different type of sausage for this recipe?
Absolutely! While breakfast pork sausage is classic, turkey sausage or even a spicy chorizo can be great substitutes depending on your flavor preference.
Are these enchiladas spicy?
They have a gentle kick mainly from the salsa and possibly the cheese choice if you pick pepper jack. You can adjust the spice level by choosing mild or hot salsa and cheese varieties.
Can I prepare this recipe vegetarian?
Yes! Swap the sausage for a plant-based sausage alternative or add extra potatoes and veggies like mushrooms or spinach to keep it hearty and delicious.
Is it necessary to use half-and-half?
Half-and-half adds creaminess to the egg custard, but you can substitute with whole milk or even heavy cream for a richer egg bake.
How do I prevent the tortillas from getting soggy?
Make sure to not overfill the tortillas and drain excess grease from the sausage. Also, using half-and-half rather than heavier cream helps keep the custard light and less soggy.
Final Thoughts
This Breakfast Sausage and Potatoes Enchiladas Recipe is one of those wonderful dishes that transforms a simple breakfast into a special occasion. It’s wonderfully versatile, packed with flavor, and perfect for sharing with loved ones. Once you try it, it might just become your go-to for lazy weekend brunches or festive breakfast gatherings. So go ahead, gather your ingredients, roll up your sleeves, and treat yourself to this comforting, cheesy dream of a breakfast!
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Print
Breakfast Sausage and Potatoes Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delicious and hearty breakfast enchiladas filled with savory sausage, flavorful potatoes O’Brien, and a blend of cheeses, baked together in a creamy egg mixture for a satisfying morning meal. Perfect for family breakfasts or brunch gatherings.
Ingredients
Sausage Mixture
- 1 pound breakfast sausage (pork or turkey)
- ¼ cup salsa
- 1–2 cups potatoes O’Brien with onions and peppers
- 1 ¼ cups half-and-half
- 1 tablespoon all-purpose flour
- ½ teaspoon kosher salt, plus more to taste
- 6 large eggs
Tortillas and Cheese
- 8 (8-inch) flour tortillas
- 1 ½ cups shredded cheddar cheese, divided
- ½ cup shredded Monterey Jack or pepper jack cheese, divided
Toppings (Optional)
- Chopped cilantro
- Diced tomatoes
- Sliced green onions
- Crumbled bacon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with nonstick cooking spray to prevent sticking during baking.
- Cook Sausage and Potatoes: In a large skillet over medium-high heat, brown the breakfast sausage until fully cooked. Drain excess grease to reduce fat. Transfer the cooked sausage to a bowl and mix in salsa, ¾ cup cheddar cheese, and ¼ cup Monterey Jack cheese. In the same skillet, heat the potatoes O’Brien with onions and peppers until warmed through, then add them to the sausage mixture and stir until combined.
- Assemble Enchiladas: Spoon about one eighth of the sausage and potato mixture into the center of each flour tortilla. Roll each tortilla up tightly and place seam-side down in the prepared baking dish to hold their shape during baking.
- Prepare Egg Mixture: In a separate bowl, whisk together the eggs, half-and-half, flour, and ½ teaspoon kosher salt until smooth and fully combined. Pour this creamy egg mixture evenly over the rolled tortillas in the baking dish. Sprinkle the remaining cheddar and Monterey Jack cheeses over the top for extra melt and flavor.
- Bake Covered: Cover the baking dish with foil to keep moisture inside and bake in the preheated oven for 35 minutes. This step allows the eggs to cook thoroughly while the ingredients meld together.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10 minutes uncovered. This will set the eggs completely and melt the cheese to a bubbly golden finish.
- Serve and Garnish: Once baked, top the enchiladas with your choice of chopped cilantro, diced tomatoes, sliced green onions, and crumbled bacon to add fresh flavors and texture. Serve immediately for the best taste and enjoyment.
Notes
- You can substitute turkey sausage for a leaner option.
- Use your favorite salsa for a personalized flavor; mild, medium, or spicy works well.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free version, substitute flour tortillas with corn tortillas if desired.
- If you don’t have potatoes O’Brien, diced and sautéed potatoes with onions and peppers work as a great replacement.
