Breakfast Enchiladas

Preheat your oven to 175°C (350°F) to ensure it reaches the ideal baking temperature before you begin assembling. Lightly spray a 9x13-inch (23x33 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.