Fiesta in a Pan: Breakfast Enchiladas
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
Scale
- 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