Introduction

Breakfast enchiladas are a delicious and hearty way to start your day. Packed with savory sausage, flavorful potatoes, and melted cheese, this dish combines classic breakfast ingredients wrapped in warm tortillas and baked to perfection.

A close-up view of a layered baked dish in a clear glass rectangular dish placed on a white marbled surface, showing rows of rolled tortillas filled and covered with a creamy white sauce, topped evenly with melted bright yellow cheddar cheese, small pieces of crispy bacon scattered all over, and bits of fresh green herbs sprinkled lightly on top; the cheese looks smooth and gooey while the tortillas beneath have a soft texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound breakfast sausage (pork or turkey)
1/4 cup salsa
1-2 cups potatoes O’Brien with onions and peppers (I like 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 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, brown the sausage over medium-high heat. Drain the fat and transfer the sausage to a medium bowl. Stir in the salsa, 3/4 cup cheddar cheese, and 1/4 cup Monterey jack cheese.
Step 3: Add the potatoes to the frying pan and stir until heated through. Transfer the potatoes to the bowl with the sausage and mix until combined.
Step 4: Place 1/8 of the sausage and potato mixture in the center of each tortilla. Roll up each tortilla and place seam-side down in the prepared baking dish.
Step 5: In a large bowl, beat the eggs, half-and-half, flour, and salt together. Pour this mixture evenly over the rolled tortillas.
Step 6: Sprinkle the remaining 3/4 cup cheddar cheese and 1/4 cup Monterey jack cheese over the top.
Step 7: Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the eggs are set and the cheese is melted and bubbly.
Step 8: Top with your favorite toppings and serve immediately.

Tips & Variations

Swap breakfast sausage for turkey or chicken sausage for a leaner option.
Use spicy salsa or add diced jalapeños for an extra kick.
Try using corn tortillas for a gluten-free alternative, but handle carefully as they tear more easily.
Add diced bell peppers or spinach to the filling for more veggies.
Top with avocado slices, sour cream, or fresh cilantro before serving for extra flavor.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. You can also freeze the enchiladas before baking; thaw overnight in the fridge and then bake as directed, adding a few extra minutes to baking time if needed.

How to Serve

A clear glass baking dish filled with several rolled white tortillas lined up side by side, each topped with melted orange and yellow cheddar cheese, small pieces of crispy bacon, and green herb bits. The surface beneath the dish is white marble. A wooden spatula is lifting one of the cheesy tortillas from the dish, held by a woman's hand that is just glimpsed at the top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas in advance?

Yes, you can assemble the enchiladas a day ahead, cover tightly, and refrigerate. Bake them just before serving for a fresh, hot breakfast.

Can I make this recipe vegetarian?

Absolutely! Replace the sausage with sautéed mushrooms, black beans, or a meat substitute to keep it vegetarian-friendly while maintaining great flavor.

Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe

Print Recipe

★★★★★

4.6 from 97 reviews

These Breakfast Enchiladas are a hearty and flavorful morning dish featuring savory sausage, crispy potatoes o’brien, and a cheesy egg custard baked to perfection. They combine the comfort of a breakfast scramble with the ease of enchiladas, making them perfect for family breakfasts or brunch gatherings.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Sausage Mixture

1 pound breakfast sausage (pork or turkey)
1/4 cup salsa
3/4 cup shredded cheddar cheese
1/4 cup shredded Monterey or pepper jack cheese

Potato Mixture

1–2 cups potatoes o’brien with onions and peppers (such as Ore-Ida)

Enchilada Assembly

8 (8-inch) flour tortillas

Egg Custard

6 large eggs
1 1/4 cup half-and-half
1 Tablespoon all-purpose flour
1/2 teaspoon kosher salt (plus more to taste)

Topping Cheese

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

Instructions

Preheat oven and prepare baking dish: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and ensure easy cleanup.
Cook the sausage: In a large frying pan over medium-high heat, brown the breakfast sausage until fully cooked. Drain any excess fat from the pan. Transfer the sausage to a medium bowl and mix in the salsa, 3/4 cup of shredded cheddar cheese, and 1/4 cup of shredded Monterey jack cheese for extra flavor.
Heat the potatoes: In the same frying pan, add 1 to 2 cups of potatoes o’brien with onions and peppers. Stir and cook until the potatoes are heated through. Once warmed, transfer them to the bowl with the sausage and stir everything together until well combined.
Assemble the enchiladas: Lay one tortilla flat and spoon about 1/8 of the sausage and potato mixture into the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling until the baking dish is full.
Prepare the egg custard: In a large bowl, beat together the six eggs, half-and-half, all-purpose flour, and 1/2 teaspoon kosher salt until fully combined and smooth.
Add custard and cheese topping: Pour the egg mixture evenly over the rolled enchiladas in the baking dish. Then, sprinkle the remaining 3/4 cup of shredded cheddar cheese and 1/4 cup of shredded Monterey jack cheese evenly over the top.
Bake the enchiladas: Cover the baking dish with foil and bake for 35 minutes in the preheated oven. After 35 minutes, remove the foil and bake an additional 10 minutes uncovered or until the egg custard is set and the cheese on top is melted and slightly golden.
Serve: Remove from the oven. Optionally top with your preferred toppings like sour cream, chopped green onions, or avocado slices. Serve immediately while warm to enjoy the full flavors and melty cheese.

Notes

You can substitute turkey sausage for a leaner option.
Leftover enchiladas store well in the refrigerator for up to 3 days and reheat in the oven or microwave.
Feel free to add diced jalapeños or hot sauce to the sausage mixture for extra heat.
Use lactose-free dairy options if you prefer.
Make sure to drain the fat thoroughly from the sausage to reduce grease in the final dish.

Keywords: breakfast enchiladas, sausage breakfast recipe, cheesy breakfast bake, egg enchiladas, easy breakfast casserole