Breakfast Enchiladas
Start your day with a delightful twist on a classic! These Breakfast Enchiladas feature savory breakfast sausage, seasoned potatoes, and a blend of cheeses, all rolled into soft tortillas and bathed in a rich, creamy egg custard. Baked to golden perfection, they offer a comforting and substantial meal that's perfect for weekend brunches or a special family breakfast.
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Servings
8 servings
Keywords
Why This Recipe Delivers
- A complete, satisfying meal that's perfect for feeding a crowd.
- Can be partially assembled ahead of time for easier morning prep.
- Packed with savory flavors from sausage, potatoes, and two types of cheese.
- Offers a unique twist on traditional breakfast fare.
- Warm, comforting, and incredibly delicious, appealing to all ages.
Ingredients
- 450 g (1 pound) breakfast sausage (pork or turkey)
- 60 ml (1/4 cup) salsa, mild or medium
- 240-480 g (1-2 cups) frozen Potatoes O'Brien (with onions and peppers)
- 8 large (20 cm) flour tortillas
- 6 large eggs
- 300 ml (1 1/4 cups) half-and-half
- 15 g (1 Tablespoon) all-purpose flour
- 2.5 g (1/2 teaspoon) Kosher salt, plus more to taste
- 180 g (1 1/2 cups) shredded sharp cheddar cheese, divided
- 60 g (1/2 cup) shredded Monterey Jack or Pepper Jack cheese, divided
Instructions
- Preheat your oven to 175°C (350°F) to ensure it reaches the ideal baking temperature before you begin assembling. Lightly spray a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray, preparing it for the enchiladas.
- In a large frying pan or skillet, brown the breakfast sausage over medium-high heat. Break it apart with a spoon as it cooks until it's fully cooked through and no pink remains. Carefully drain any excess fat from the pan to prevent the dish from becoming greasy. Transfer the cooked sausage to a medium-sized mixing bowl.
- To the sausage in the bowl, add 60 ml (1/4 cup) of your favorite salsa, 90 g (3/4 cup) of shredded sharp cheddar cheese, and 30 g (1/4 cup) of shredded Monterey Jack or Pepper Jack cheese. Stir these ingredients together thoroughly until they are well combined, forming a flavorful and cheesy filling.
- Return the frying pan to the stove (you don't need to wash it). Add the 240-480 g (1-2 cups) of frozen Potatoes O'Brien to the pan and stir over medium heat until they are heated through and slightly tender. This usually takes about 5-7 minutes. Once heated, transfer the potatoes to the bowl with the sausage mixture and stir everything together until evenly distributed.
- Lay out one flour tortilla on a clean surface. Spoon approximately 1/8 of the sausage and potato mixture down the center of the tortilla. Roll up the tortilla tightly, ensuring the filling stays contained. Place the rolled enchilada, seam side down, into the prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in a single layer in the dish.
- In a separate large bowl, whisk together the 6 large eggs, 300 ml (1 1/4 cups) of half-and-half, 15 g (1 Tablespoon) of all-purpose flour, and 2.5 g (1/2 teaspoon) of Kosher salt. Whisk vigorously until the mixture is smooth and the flour is fully incorporated, ensuring a creamy custard base.
- Carefully pour the egg and half-and-half mixture evenly over all the rolled tortillas in the baking dish. Gently lift the tortillas slightly with a fork if needed to ensure the custard seeps into every crevice.
- Sprinkle the remaining 90 g (3/4 cup) of shredded sharp cheddar cheese and 30 g (1/4 cup) of shredded Monterey Jack or Pepper Jack cheese over the top of the enchiladas. This layer will melt into a golden, bubbly crust.
- Cover the baking dish tightly with aluminum foil to prevent the top from browning too quickly and to allow the custard to set evenly. Bake in the preheated oven for 35 minutes.
- After 35 minutes, remove the foil from the baking dish. Return the dish to the oven and continue baking for another 10 minutes, or until the egg custard is fully set (a knife inserted into the center should come out clean) and the cheese on top is beautifully melted and bubbly, with a slight golden hue.
- Once baked, remove the dish from the oven. Let the enchiladas rest for 5-10 minutes before serving; this allows the custard to firm up further and makes them easier to cut. Top with your desired garnishes such as extra salsa, sour cream, sliced avocado, or fresh cilantro. Serve immediately and enjoy.
Tools You’ll Need
- 9×13-inch (23×33 cm) baking dish
- Large frying pan or skillet
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula or wooden spoon
- Aluminum foil
Essential Success Tips
- Ensure your sausage is thoroughly browned and drained to avoid a greasy dish.
- Don't overfill the tortillas; an even distribution of filling ensures uniform cooking and easier rolling.
- When pouring the egg mixture, gently lift edges of tortillas to help it seep underneath and around each one for a moist result.
- Allow the enchiladas to rest for a few minutes after baking; this helps the custard set and makes for cleaner slices.
- For an extra kick, use spicy breakfast sausage or a hotter salsa.
Professional Cooking Secrets
- For a richer texture, slightly toast the flour tortillas in a dry pan for 15-20 seconds per side before filling. This makes them more pliable and adds a subtle nutty flavor, preventing them from becoming soggy.
- Instead of just half-and-half, try a mix of heavy cream and milk for a more luxurious, custardy finish in the egg base, balancing richness without being overly heavy.
- To elevate the flavor, consider caramelizing some onions or sautéing fresh bell peppers to add to the sausage and potato mixture, bringing an extra layer of sweetness and depth that frozen potatoes might lack.
Notes
- Leftover breakfast enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
- To make ahead, assemble the enchiladas up to the point of pouring the egg mixture and topping with cheese. Cover and refrigerate overnight. Add about 10-15 minutes to the covered baking time if baking from cold.
- Vegetarian variation: Omit the sausage and use sautéed mushrooms, black beans, or extra potatoes and vegetables for the filling.
Frequently Asked Questions
Can I use corn tortillas instead of flour?
While flour tortillas are recommended for their pliability and softness in this recipe, you can use corn tortillas for a different texture. If using corn, briefly warm them in a damp paper towel in the microwave or a dry skillet to make them more flexible and prevent cracking when rolling.
What are some good topping suggestions?
The possibilities are endless! Popular toppings include sour cream or Greek yogurt, extra salsa, sliced avocado or guacamole, fresh cilantro, chopped green onions, a dash of hot sauce, or even a fried egg on top for extra indulgence.
Can I freeze these breakfast enchiladas?
Yes, you can freeze them! Assemble and bake as directed. Once cooled, individual portions can be wrapped tightly and frozen for up to 1-2 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.
Nutrition Facts (Per Serving)
Calories: 520, Protein: 28g, Fat: 35g, Carbs: 30g (Estimated per serving based on average values for ingredients)
Allergy Information
Contains dairy, gluten, and eggs. For a gluten-free version, use certified gluten-free flour tortillas and ensure all other ingredients are gluten-free. For a dairy-free option, use plant-based milk and cheese alternatives.
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