Breakfast Enchiladas Bake (Printable Version)
Hearty tortillas filled with sausage, potatoes, and cheese covered in a creamy egg sauce and baked until golden.
# Ingredients List:
→ Protein and Vegetables
01 -
1 pound breakfast sausage (pork or turkey)
02 -
1/4 cup salsa
03 -
1-2 cups frozen potatoes O'Brien with onions and peppers
→ Tortillas
04 -
8 (8-inch) flour tortillas
→ Egg Sauce
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 additional 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 and lightly spray a 9x13-inch baking dish with nonstick spray.
02 -
In a large skillet over medium-high heat, brown the sausage until cooked through. Drain excess fat and transfer to a medium bowl.
03 -
Stir salsa, 3/4 cup shredded cheddar, and 1/4 cup shredded Monterey Jack into the bowl with sausage.
04 -
In the same skillet, add the frozen potatoes O'Brien and cook, stirring, until heated through. Transfer potatoes to the sausage mixture and combine well.
05 -
Place approximately 1/8 of the sausage and potato mixture in the center of each tortilla. Roll each tortilla tightly and arrange seam side down in the prepared baking dish.
06 -
In a large bowl, whisk together eggs, half-and-half, flour, and 1/2 teaspoon kosher salt until smooth.
07 -
Pour the egg mixture evenly over the rolled tortillas. Sprinkle the remaining 3/4 cup cheddar and 1/4 cup Monterey Jack cheeses on top.
08 -
Cover the baking dish with foil and bake for 35 minutes at 350°F.
09 -
Remove the foil and continue baking for an additional 10 minutes until set and cheese is melted.
10 -
Garnish with optional toppings such as chopped cilantro, diced tomatoes, sliced green onions, or crumbled bacon as desired. Serve immediately.
# Extra Tips:
01 -
Prepare the enchiladas the night before and refrigerate covered; bake in the morning for a convenient breakfast.
02 -
For added flavor, sprinkle crumbled bacon over the cheese before baking.