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
Scale
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.
