Name: Breakfast Enchiladas Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 pound breakfast sausage (turkey); ¼ cup salsa – Adds a touch of tangy flavor to the filling.; 1-2 cups potatoes o’brien with onions and peppers (I like Ore-Ida) – Provides a hearty base with a mix of potatoes, onions, and peppers.; 8 (8-inch) flour tortillas – Soft and pliable, perfect for rolling up the filling.; 6 large eggs – For the rich, creamy custard base poured over the enchiladas.; 1 ¼ cup half-and-half – Adds creaminess to the egg mixture.; 1 Tablespoon all-purpose flour – Helps to thicken the egg mixture slightly.; ½ teaspoon Kosher salt, plus more to taste – Enhances the flavors throughout the dish.; 1 ½ cups shredded cheddar cheese, divided – Provides a sharp, savory flavor.; ½ cup shredded Monterey or pepper jack cheese, divided – Adds a hint of spice and creaminess.; Optional toppings: Chopped cilantro, diced tomatoes, sliced green onions – For added freshness and flavor.

Breakfast enchiladas are the perfect way to kick off your morning with a satisfying and flavorful meal. Filled with savory sausage, potatoes, and melted cheese, and topped with a rich egg mixture, these enchiladas are a great option for weekend brunches, family breakfasts, or even meal prep for the week ahead. This recipe is ideal for anyone who loves a hearty, comforting breakfast that’s easy to make and can be customized to fit different tastes.

What Makes Breakfast Enchiladas Special?

Breakfast enchiladas stand out because they are incredibly versatile. You can easily adapt them to fit various dietary preferences by swapping ingredients or adding your favorite toppings. They also provide a wonderful blend of flavors and textures – from the crispy tortillas to the creamy eggs and melted cheese. Whether you’re hosting a brunch or looking for a delicious meal to start your day, breakfast enchiladas are a crowd-pleaser that’s sure to impress.

Ingredients Needed for Breakfast Enchiladas

To make these delicious breakfast enchiladas, you will need the following ingredients:

1 pound breakfast sausage (turkey)
¼ cup salsa – Adds a touch of tangy flavor to the filling.
1-2 cups potatoes o’brien with onions and peppers (I like Ore-Ida) – Provides a hearty base with a mix of potatoes, onions, and peppers.
8 (8-inch) flour tortillas – Soft and pliable, perfect for rolling up the filling.
6 large eggs – For the rich, creamy custard base poured over the enchiladas.
1 ¼ cup half-and-half – Adds creaminess to the egg mixture.
1 Tablespoon all-purpose flour – Helps to thicken the egg mixture slightly.
½ teaspoon Kosher salt, plus more to taste – Enhances the flavors throughout the dish.
1 ½ cups shredded cheddar cheese, divided – Provides a sharp, savory flavor.
½ cup shredded Monterey or pepper jack cheese, divided – Adds a hint of spice and creaminess.
Optional toppings: Chopped cilantro, diced tomatoes, sliced green onions – For added freshness and flavor.

Essential Kitchen Equipment for Making Enchiladas

To prepare these breakfast enchiladas, make sure you have the following kitchen tools and equipment:

9×13-inch baking dish – For baking the enchiladas to perfection.
Large frying pan – To brown the sausage and cook the potatoes.
Mixing bowls – For combining ingredients.
Whisk – To beat the eggs, half-and-half, flour, and salt.
Aluminum foil – For covering the enchiladas while baking.
Measuring cups and spoons – To accurately measure ingredients.

Step-by-Step Preparation Guide

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by spraying it with nonstick spray to prevent sticking.

Step 2: Cook the Sausage
In a large frying pan over medium-high heat, brown the breakfast sausage until fully cooked. Once done, drain any excess fat and transfer the sausage to a medium bowl.

Step 3: Prepare the Filling
Mix the browned sausage with ¼ cup of salsa, ¾ cup of shredded cheddar cheese, and ¼ cup of shredded Monterey jack cheese. In the same frying pan, add the potatoes and stir until heated through. Combine the potatoes with the sausage mixture in the bowl, stirring until all ingredients are well blended.

Step 4: Assemble the Enchiladas
Take one flour tortilla and spoon about 1/8 of the sausage-potato mixture into the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling.

Step 5: Make the Egg Mixture
In a large mixing bowl, whisk together the eggs, half-and-half, all-purpose flour, and ½ teaspoon of Kosher salt until well combined. Pour this egg mixture evenly over the enchiladas in the baking dish.

Step 6: Add the Cheese and Bake
Sprinkle the remaining ¾ cup of shredded cheddar cheese and ¼ cup of Monterey jack cheese over the top of the enchiladas. Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.

Step 7: Finish Baking
Remove the foil and continue baking for an additional 10 minutes, or until the egg mixture is set, and the cheese is fully melted and bubbly.

Step 8: Serve and Enjoy
Once baked, remove the enchiladas from the oven and let them cool slightly. Top with optional toppings like chopped cilantro, diced tomatoes, or sliced green onions. Serve immediately and enjoy!

Tips for Perfect Breakfast Enchiladas

Avoid Overfilling the Tortillas: Ensure that each tortilla is filled with just the right amount of filling to prevent them from tearing or falling apart while rolling.
Pre-Cook the Potatoes: If using frozen potatoes, make sure they are thoroughly heated before adding them to the filling. This ensures even cooking throughout the dish.
Cover with Foil: Baking with foil on helps to retain moisture and cook the egg mixture evenly. Removing the foil towards the end allows the cheese to melt and turn golden brown.

Variations and Recipe Swaps

Vegetarian Option: Substitute the sausage with plant-based sausage or add more veggies like spinach, bell peppers, or mushrooms.
Spice it Up: Add diced jalapeños or use pepper jack cheese for an extra kick.
Low-Carb Alternative: Use low-carb tortillas or wrap the filling in large lettuce leaves for a lighter version.

Serving Suggestions and Presentation Tips

Serve these breakfast enchiladas with a side of fresh fruit, a dollop of sour cream, or guacamole for added flavor. For a festive presentation, sprinkle some chopped cilantro or diced tomatoes over the top, and place a few lime wedges on the side.

Storing Leftovers and Reheating Instructions

To store leftovers, allow the enchiladas to cool completely, then transfer them to an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and bake for about 15 minutes or until warmed through. Alternatively, reheat individual portions in the microwave for 1-2 minutes.

Frequently Asked Questions (FAQ)

Can I make breakfast enchiladas ahead of time?
Yes, you can assemble the enchiladas the night before and refrigerate them. In the morning, simply pour the egg mixture over the top and bake as directed.

Can I freeze these enchiladas?
Absolutely! After baking, allow the enchiladas to cool completely, then wrap them tightly in aluminum foil or plastic wrap. Store in the freezer for up to 2 months. To reheat, bake from frozen at 350°F for 20-25 minutes.

What can I use instead of half-and-half?
You can substitute half-and-half with equal parts milk and heavy cream or use a dairy-free alternative like almond milk mixed with a bit of coconut cream.

Conclusion

Breakfast enchiladas are a delightful way to start your day with a delicious, homemade meal that everyone will love. They’re easy to make, versatile, and perfect for any occasion. Try this recipe today, and don’t forget to share your experience with us! If you enjoyed this recipe, please share it with your friends and subscribe to our blog for more tasty and easy-to-follow recipes.