Breakfast Enchiladas Bake

This breakfast enchilada recipe is perfect for busy mornings when you want something hearty and satisfying without the last-minute rush. Filled with sausage, potatoes, and cheese, then baked with a creamy egg sauce, these enchiladas come together beautifully whether you assemble them the night before or make them fresh in the morning.

I first tried these on a chilly weekend when I wanted a filling breakfast without waking up early to cook. Now they are a go-to when I want something special but effortless. My family especially loves the way the creamy egg sauce ties everything together.

Gather Your Ingredients

• Breakfast sausage: One pound—choose pork for richer flavor or turkey for a leaner option
• Salsa: Quarter cup—adds a mild tang and moisture, pick your favorite brand or homemade
• Potatoes O'Brien with onions and peppers: One to two cups—frozen Ore-Ida works great for convenience and flavor
• Flour tortillas: Eight 8-inch—flexible and sturdy enough for rolling and soaking up sauce
• Eggs: Six large—the base of the creamy sauce, make sure they are fresh for best texture
• Half-and-half: One and a quarter cups—enriches the egg sauce with a smooth texture
• All-purpose flour: One tablespoon—helps thicken the egg sauce without lumps
• Kosher salt: Half teaspoon plus more to taste—balances the flavors
• Shredded cheddar cheese: One and a half cups divided—the sharpness complements the sausage and potatoes
• Shredded Monterey or pepper jack cheese: Half cup divided—adds a gentle kick and creaminess
• Optional toppings: chopped cilantro, diced tomatoes, sliced green onions, and crumbled bacon offer fresh and smoky finishes to suit your taste

How to Make It

Preheat:

Preheat the oven to 350 degrees Fahrenheit. Spray a 9-by-13-inch baking dish with nonstick spray to ensure easy cleanup and prevent sticking.

Cook sausage:

Brown the sausage over medium-high heat in a large frying pan. Cook until the meat is fully cooked and slightly crisp around the edges. Drain excess fat to avoid greasiness. Transfer the sausage to a medium bowl and stir in salsa along with three-quarters of the cheddar and one-quarter of the Monterey jack cheese, which melt into the meat for flavor and moisture.

Cook potatoes:

Add the potatoes to the frying pan and cook just until heated through. Avoid overcooking them here since they will bake later. Transfer potatoes to the bowl with the sausage mixture and gently combine so the flavors blend without mashing the potatoes too much.

Assemble enchiladas:

Place one tortilla flat on your work surface and spoon about one-eighth of the sausage and potato mixture in the center. Roll it up tightly and place seam side down in the prepared baking dish. Continue this process with all tortillas until the dish is filled.

Make egg sauce:

In a large bowl, beat the eggs with half-and-half, flour, and the half teaspoon of kosher salt until smooth and fully combined. Pour this creamy mixture evenly over the rolled tortillas in the dish. This sauce will seep into the tortillas and hold everything together once baked.

Add cheese:

Sprinkle the remaining cheddar and Monterey jack cheeses on top of the sauce-covered tortillas for a golden, bubbly finish.

Bake:

Cover the baking dish tightly with foil and bake for 35 minutes. This gentle baking cooks the eggs through without drying them out. After 35 minutes, remove the foil and continue baking for 10 more minutes or until the sauce is set and the cheese is melted and slightly browned.

Serve:

Remove from oven and add any optional toppings you like such as fresh cilantro, tomatoes, onions, or crispy bacon. Serve immediately while warm for the best texture and flavor.

My favorite part of this recipe is the creamy egg sauce that perks up humble ingredients and brings the whole dish together. One weekend, my family gathered around the table and devoured this breakfast while sharing stories. It became an instant hit and a tradition we look forward to repeating often.

Flavor Boosters

Optional toppings like chopped cilantro, diced tomatoes, sliced green onions, and crumbled bacon offer fresh and smoky finishes to suit your taste.

Serving Suggestions

Pair with fresh fruit or a simple green salad to brighten the heavily savory dish. Add a dollop of sour cream or guacamole for extra creaminess. Serve alongside your favorite hot sauce or sliced avocados for a Tex-Mex flair.

Creative Twists

Swap the breakfast sausage for cooked chorizo or spicy ground turkey for a different flavor profile. Use sweet potatoes instead of potatoes O'Brien for a slight sweetness and vibrant color. If you are dairy-free, replace half-and-half with unsweetened almond milk mixed with a tablespoon of cornstarch to help thicken. Using fresh peppers and potatoes in the summer can enhance the brightness of the dish compared to frozen varieties. In the fall, add roasted butternut squash or pumpkin puree to the egg sauce for a cozy twist. In winter, consider adding warming spices like cumin or smoked paprika to the sausage mixture for extra depth.

These enchiladas are a perfect blend of convenience and comfort that will quickly become a weekend breakfast favorite.

Recipe FAQs

→ Can I prepare this dish the night before?

Yes, assemble the filled tortillas and egg sauce in the baking dish, cover with foil, and refrigerate overnight. Bake fresh in the morning.

→ What type of sausage works best?

Pork or turkey breakfast sausage both work well, offering savory flavor that complements the creamy sauce.

→ Can I use frozen potatoes for this dish?

Frozen potatoes o'brien are convenient and can be heated directly before combining with sausage for best results.

→ Are there alternative toppings recommended?

Optional toppings like chopped cilantro, diced tomatoes, sliced green onions, or crumbled bacon enhance freshness and texture.

→ What cheese blends are suggested?

A mix of shredded cheddar and Monterey jack or pepper jack cheese offers balanced melt and flavor.