Breakfast Enchiladas Sausage Potatoes

This make-ahead breakfast enchilada casserole has become my favorite way to bring everyone together on lazy mornings or holidays. You prep everything the night before so all you need to do is bake it while the coffee brews. Each bite is creamy, cheesy, and filled with the savory goodness of sausage and potatoes wrapped in soft tortillas. It delivers all those diner breakfast flavors in one easy-to-serve dish that feeds a crowd.

I love serving this after sleepovers because waking up to the smell of it baking always gets everyone to the table. The leftovers never last long in my house because they are even better the next day.

Gather Your Ingredients

• Breakfast sausage: either pork or turkey, smaller tubes from the meat case work well, look for one without too many fillers or artificial flavors
• Salsa: adds tang and a touch of heat, choose your favorite jarred version or fresh pico for a bright taste
• Potatoes O'Brien with onions and peppers: saves prep time and brings lots of flavor, check for frozen brands with minimal addons
• Flour tortillas: soft and sturdy enough to roll easily, avoid tortillas that are too thin or dry
• Eggs: the base of the custard, use large eggs for best results
• Half-and-half: gives richness and a custardy bite, regular milk can be used for a lighter version
• All-purpose flour: just a touch thickens the egg sauce, ensuring the casserole sets well
• Kosher salt: enhances the flavor without overdoing it, taste and adjust as you go
• Shredded cheddar cheese: sharp or medium, both melt beautifully, buy block cheese and shred yourself for top flavor
• Monterey Jack or pepper jack cheese: for melty texture and creamy contrast, pepper jack adds a mild spice
• Fresh toppings: like cilantro, diced tomatoes, green onions or bacon, optional but terrific for color and crunch

How to Make It

Prepare the Pan:

Spray a 9 by 13 inch baking dish with nonstick spray. This prevents sticking and makes cleanup easy.

Brown and Flavor the Sausage:

Crumble sausage into a large frying pan. Cook on medium high until no longer pink, breaking it up as it browns. Drain any excess fat to keep the casserole from getting greasy, then transfer to a bowl. Add salsa, three quarters cup cheddar and a quarter cup Monterey Jack cheese. Stir until melty and evenly mixed.

Cook the Potatoes:

Add Potatoes O'Brien straight from the freezer to your empty sausage pan. Stir and cook over medium heat until soft and warmed through, about five to eight minutes. Scrape any browned bits off the pan to maximize flavor.

Mix the Filling:

Combine the hot potatoes into the bowl with sausage and cheese. Gently fold together so every bite has a bit of everything.

Assemble the Enchiladas:

Lay a tortilla flat and scoop one eighth of the filling into the center. Roll up snugly, tucking the sides if you like, then lay seam side down in your baking dish. Continue until all filling and tortillas are used, creating a neat row.

Make the Custard:

In a clean bowl whisk together eggs, half-and-half, flour and salt until smooth. Make sure the flour is fully incorporated to avoid lumps.

Pour Over and Top:

Slowly pour the egg mixture evenly over the assembled tortillas, making sure all surfaces are covered. Sprinkle remaining cheddar and Monterey Jack across the top.

Bake Until Golden and Set:

Cover the dish tightly with foil. Bake at 350 F for thirty five minutes, then remove the foil and continue baking for ten to fifteen minutes more until puffy and cheese is fully melted. The center should look set and not jiggly.

Add Toppings and Serve:

Top straight from the oven with your favorite extras like cilantro, green onions, diced tomato or bacon. Slice into portions and serve immediately while warm and bubbling.

Cheddar is my favorite for its bold slightly sharp flavor that anchors the entire filling. My kids take turns sprinkling the cheese before baking and that golden melty top is always the first bite they go for. Family memories seem to collect around this dish especially when we decorate it with colorful toppings together.

Flavor Boosters

Batch prep makes this ideal for feeding a crowd with little morning effort. Mild salsa lets you control the spice level for kids or sensitive eaters. Let the casserole cool for five minutes before slicing to help it hold its shape.

Serving Suggestions

Pair slices with fruit salad and strong coffee for the ultimate brunch. Crumbled tortilla chips and hot sauce on top add crunch and heat. Serve with a side of avocado or simple green salad for balance.

Creative Twists

Swap turkey sausage for pork or go meatless using sautéed mushrooms and spinach or black beans for a vegetarian twist. Corn tortillas can stand in for flour ones for gluten free needs. Cheese choices can expand to include Swiss, gouda, or even feta for a tangier take. Try adding fresh asparagus or spinach in spring, butternut squash in fall, or green chiles in summer for a seasonal boost.

Several friends have texted after making this casserole for family brunches and said it was devoured before they could snap a photo. One neighbor now preps double batches to freeze once she saw how easy the leftovers reheat for weekday breakfasts.

Common Questions About the Recipe

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas can be used, but you may need to warm them first to avoid breaking when rolling.

→ What can I substitute for breakfast sausage?

Ground turkey, chicken, or even crumbled bacon can be used as tasty alternatives in the filling.

→ How do I store leftovers?

Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.

→ Can I assemble this dish ahead of time?

Absolutely. Prepare everything the night before, refrigerate, and bake fresh in the morning for best results.

→ Are there vegetarian options for the filling?

Yes, swap the sausage for sautéed vegetables, black beans, or vegetarian sausage crumbles for a meatless version.