Nostalgic Appeal
These enchiladas remind me of festive breakfasts and family gatherings. The combination of savory sausage, melty cheese, and a hint of spice is pure comfort food. It’s a dish that’s both familiar and exciting, a perfect way to add a little fiesta to your morning.
Homemade Focus
While restaurant-style breakfast enchiladas are delicious, making them at home allows you to control the ingredients and customize them to your liking. Plus, it’s a fun and easy cooking project that the whole family can help with.
Flavor Goal
The flavor profile I’m aiming for is a delightful mix of savory, cheesy, and slightly spicy. The sausage provides a rich and meaty base, the potatoes add a hearty and satisfying element, the cheese contributes a melty and creamy texture, and the salsa adds a touch of heat and flavor. The egg custard brings everything together in a harmonious blend.
Ingredient Insights
Let’s take a closer look at the key ingredients that make these enchiladas so delicious! We start with [describe the sausage: flavorful breakfast sausage, browned to perfection and adding a savory and meaty base]. Then comes the [describe the salsa: your favorite salsa, adding a touch of heat and flavor to the sausage filling]. We also incorporate [describe the potatoes: O’Brien potatoes with onions and peppers, adding a hearty and flavorful element to the filling]. Of course, we can’t forget the [describe the tortillas: flour tortillas, soft and pliable, wrapping all the delicious ingredients together]. And finally, the star of the show is the [describe the egg custard: a creamy egg custard, made with half-and-half and seasoned with salt, binding all the ingredients together in a rich and flavorful sauce]. The cheese, a blend of cheddar and Monterey Jack [describe the cheeses: shredded cheddar and Monterey Jack cheese, melted and bubbly, adding a cheesy and creamy finish to the enchiladas]. Each ingredient plays a crucial role in creating the overall deliciousness of these breakfast enchiladas.
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a large frying pan, a medium bowl, a 9×13 inch baking dish, a large mixing bowl, a whisk, a spoon, and measuring cups and spoons.
Ingredients
- 1 pound breakfast sausage (pork or turkey)
- ¼ cup salsa
- 1-2 cups potatoes O’Brien with onions and peppers (I like Ore-Ida)
- 8 (8-inch) flour tortillas
- 6 large eggs
- 1 ¼ cup half-and-half
- 1 Tablespoon all-purpose flour
- ½ teaspoon Kosher salt, plus more to taste
- 1 ½ cups shredded cheddar cheese, divided
- ½ cup shredded Monterey or pepper jack cheese, divided
Step-by-Step Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray.
- Cook the Sausage: In a large frying pan, brown the sausage over medium-high heat. Drain fat. Transfer to a medium bowl and stir in salsa, ¾ cup cheddar cheese, and ¼ cup Monterey jack.
- Heat the Potatoes: Add potatoes to the frying pan and stir until heated through. Transfer to the bowl with sausage and stir until combined.
- Assemble the Enchiladas: In the center of 1 tortilla, spoon 1/8 of the mixture. Roll up and place seam side down in the baking dish. Repeat with remaining ingredients.
- Prepare Egg Custard: In a separate large bowl, beat the eggs, half-and-half, flour, and salt. Pour over the tortillas. Sprinkle the remaining ¾ cup cheddar cheese and ¼ cup Monterey jack over the top.
- Bake: Cover with foil and bake for 35 minutes. Remove foil and bake 10 minutes more, or until set and cheese is melted.
- Serve: Top with desired toppings. Serve immediately.
Troubleshooting
- Enchiladas are soggy: Make sure you drain the sausage well after cooking. You can also lightly toast the tortillas before filling them.
- Egg custard is too thin: Add a little more flour to the egg mixture.
- Cheese is browning too quickly: Cover the dish loosely with foil during the last part of baking.
Tips and Variations
- For a spicier kick, use hot sausage or add some diced jalapeños to the filling.
- Add other vegetables like diced bell peppers, onions, or mushrooms to the filling.
- Use different cheeses like pepper jack, mozzarella, or a blend of cheddar and Monterey Jack.
- For a vegetarian version, omit the sausage and add more vegetables or a meat substitute.
Serving and Pairing Suggestions
These Breakfast Enchiladas are delicious on their own, but they also pair well with other breakfast favorites like fresh fruit, sour cream, guacamole, or a side salad.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of 1/8th of the recipe. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 400-500
- Fat: Approximately 25-35g
- Saturated Fat: Approximately 15-20g
- Cholesterol: Approximately 200-250mg
- Protein: Approximately 20-25g
- Carbohydrates: Approximately 20-25g
- Fiber: Approximately 2-3g
- Sugar: Approximately 5-7g
- Sodium: Approximately 800-1000mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., turkey sausage for pork sausage), adjust the calculations accordingly.
Fiesta in a Pan: Breakfast Enchiladas
Description
These Breakfast Enchiladas are a fun and flavorful way to start your day! Savory sausage, hearty potatoes, and melty cheese make this a breakfast treat you’ll love. Learn how to make this easy and crowd-pleasing recipe!
Ingredients
- 1 pound breakfast sausage (pork or turkey)
- ¼ cup salsa
- 1–2 cups potatoes O’Brien with onions and peppers (I like Ore-Ida)
- 8 (8-inch) flour tortillas
- 6 large eggs
- 1 ¼ cup half-and-half
- 1 Tablespoon all-purpose flour
- ½ teaspoon Kosher salt, plus more to taste
- 1 ½ cups shredded cheddar cheese, divided
- ½ cup shredded Monterey or pepper jack cheese, divided
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray.
- Cook the Sausage: In a large frying pan, brown the sausage over medium-high heat. Drain fat. Transfer to a medium bowl and stir in salsa, ¾ cup cheddar cheese, and ¼ cup Monterey jack.
- Heat the Potatoes: Add potatoes to the frying pan and stir until heated through. Transfer to the bowl with sausage and stir until combined.
- Assemble the Enchiladas: In the center of 1 tortilla, spoon 1/8 of the mixture. Roll up and place seam side down in the baking dish. Repeat with remaining ingredients.
- Prepare Egg Custard: In a separate large bowl, beat the eggs, half-and-half, flour, and salt. Pour over the tortillas. Sprinkle the remaining ¾ cup cheddar cheese and ¼ cup Monterey jack over the top.
- Bake: Cover with foil and bake for 35 minutes. Remove foil and bake 10 minutes more, or until set and cheese is melted.
- Serve: Top with desired toppings. Serve immediately
Recipe Summary and Q&A
Q: Can I make these enchiladas ahead of time?
A: Yes! You can assemble the enchiladas the night before, cover them, and refrigerate them. Bake them in the morning, adding a few extra minutes to the baking time if needed.
Q: Can I freeze these enchiladas?
A: Yes, you can freeze them. Bake them first, let them cool completely, then wrap them tightly and freeze them. Thaw overnight in the refrigerator and reheat in the oven.
Q: Can I use different types of tortillas?
A: Yes, you can use corn tortillas instead of flour tortillas.
I hope your family loves these Breakfast Enchiladas as much as mine does! They’re a perfect way to start the day with a fiesta of flavors. Happy cooking!