Breakfast Enchiladas Sausage Potatoes (Print-Friendly Recipe)
Stuffed tortillas baked with eggs, sausage, potatoes, and cheese for a satisfying morning crowd-pleaser.
# Ingredients List:
→ Filling
01 -
1 pound breakfast sausage (pork or turkey), crumbled
02 -
1/4 cup salsa
03 -
1 to 2 cups frozen potatoes O'Brien with onions and peppers
→ Tortillas
04 -
8 flour tortillas (8-inch each)
→ Egg Mixture
05 -
6 large eggs
06 -
1 1/4 cups half-and-half
07 -
1 tablespoon all-purpose flour
08 -
1/2 teaspoon kosher salt, plus more to taste
→ Cheese
09 -
1 1/2 cups shredded cheddar cheese, divided
10 -
1/2 cup shredded Monterey jack or pepper jack cheese, divided
→ Optional Toppings
11 -
Chopped cilantro
12 -
Diced tomatoes
13 -
Sliced green onions
14 -
Crumbled bacon
# How to Make It:
01 -
Preheat oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray.
02 -
In a large frying pan over medium-high heat, cook sausage until browned. Drain excess fat.
03 -
Transfer sausage to a bowl. Stir in salsa, 3/4 cup cheddar cheese, and 1/4 cup Monterey jack cheese.
04 -
In the same pan, warm potatoes O'Brien until heated through, then add to bowl with sausage mixture. Mix thoroughly.
05 -
Place 1/8 of filling along each tortilla center. Roll up firmly and arrange seam-side down in prepared baking dish. Repeat with all tortillas.
06 -
In a large bowl, whisk eggs, half-and-half, flour, and salt until smooth.
07 -
Evenly pour egg mixture over filled tortillas in baking dish.
08 -
Sprinkle remaining 3/4 cup cheddar and 1/4 cup Monterey jack cheese over the top.
09 -
Cover dish with foil and bake for 35 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted and filling is set.
10 -
Garnish with optional toppings and serve hot.
# Extra Information:
01 -
For overnight preparation, assemble tortillas and cover with egg mixture; refrigerate overnight and bake as directed.
02 -
For variation, sprinkle crumbled bacon over the cheese before baking.