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Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://cookwithruby.com/breakfast-enchiladas-with-sausage-potatoes-and-cheddar-cheese-recipe/