Breakfast Enchiladas
These Breakfast Enchiladas are loaded with all your morning favorites: crispy bacon, savory sausage, melty cheese, and seasoned potatoes, all wrapped in soft tortillas and baked in a rich egg mixture.
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They'll quickly become one of your favorite breakfast items and they pair nicely with other fun breakfast treats like Sausage Spinach Quiche or some Breakfast Casserole. Who doesn't love a good breakfast all wrapped up in an easy to eat bundle? You'll love these other easy breakfast recipes, like Loaded Breakfast Burritos, these Chorizo Breakfast Burritos, or these fun Breakfast Tacos.
You've Got To Try This Breakfast Enchiladas Recipe
They're a hearty, make-ahead breakfast that’s perfect for weekends, holidays, or brunch with family and friends. Hearty Breakfast Enchiladas are packed with sausage, bacon, cheese, and eggs for a filling morning meal that’s perfect for weekends and is great for filling bellies for holiday breakfasts!
Let's Gather The Ingredients
- Bacon: I used a thick-cut smoked bacon.
- Sausage: I used Jimmy Dean hot sausage.
- Potatoes: I used Obrien potatoes, but regular ones will also work.
- Cheese: Use your favorite
- Half n half: You can also make your own by using 1/2 milk and 1/2 heavy cream
- Salsa: I like to use a thick jarred salsa.
- Tortillas: 8 inch flour
- large eggs: Add an extra one if they are medium sized.
- All purpose flour: Helps to thicken the custard.
How to Make these Breakfast Enchiladas
- Step 1: Heat a large skillet over medium-high heat. Add the diced bacon and cook until crispy. Remove it from the pan and drain on a paper towel. If there’s excess grease, carefully remove about half from the bottom of pan.
- Step 2: In the same skillet, add the breakfast sausage and cook until fully browned. Transfer the sausage to a large mixing bowl.
- Step 3: Add the O’Brien potatoes to the skillet and cook until heated through and lightly crispy. Add them to the bowl with the sausage.
- Step 4: Stir in the salsa and half of the shredded cheese to the bowl with the meats and potato mixture you've already cooked.
- Step 5: In a separate bowl, whisk together the half and half, eggs, salt, pepper, and flour until smooth.
- Step 6: Lay out tortillas. Spoon about ½ cup of filling into each tortilla.
- Step 7: Roll them up and place seam side down into your prepared baking dish. Repeat with the remaining filling and tortillas.
- Step 8: Pour the egg mixture evenly over the enchiladas, then sprinkle the remaining cheese on top. Cover with foil and bake.
Recipe Tips
- Freshly shredded cheese melts more smoothly than pre-packaged. But if you only have the preshredded stuff, it'll still work.
- The center should be set and eggs should not be runny before removing from the oven.
- Top with crispy bacon, green onions, and diced tomatoes. Serve warm with sour cream or extra salsa. You could even add some enchilada sauce.
- Instead of regular sausage, try ground turkey to change up the flavor and protein source.
- Serve with a simple fruit salad, hash browns, or a side of refried beans for a full brunch menu.
Recipe Faq's
You can, but flour tortillas hold up better for this baked version and don’t tear as easily.
Absolutely! Assemble them as normal, cover, and place in the fridge overnight. Then, just bring it to room temperature for 30 minutes before baking the next morning
.
Yes! Let them cool completely, wrap individually in plastic wrap, and place in a freezer bag. Freeze up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
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Breakfast Enchiladas
Ingredients
- 6 pieces bacon diced
- 1 pound breakfast sausage
- 2 cups Obrien potatoes with onions and peppers
- 2 ½ cups cheese shredded and divided
- ½ cup thick salsa
- 8 8 inch flour tortillas
- 6 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ¼ cups half n half
- 1 tablespoon all purpose flour
Instructions
- Preheat the oven to 350 degrees and spray a 9x13 baking dish with non stick cooking spray.
- Heat a skillet on medium high heat and add the bacon and cook until crispy remove to a paper towel to drain. Remove half of the grease if there is a lot.
- Add the breakfast sausage and cook until browned, remove from the pan and place into a large bowl,
- Add in the potatoes and cook until heated through and slightly crispy about 10 minutes. Place them into the bowl with the sausage.
- Add the salsa and ½ of the shredded cheese and mix until combined.
- In a medium bowl add the half n half, eggs, salt and pepper and whisk until combined.
- Place about ½ cup of the filling into the tortillas, roll them up and place into the casserole dish. Repeat with the remaining enchiladas.
- Pour the custard over the top of the enchiladas followed by the remaining shredded cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake another 10-15 minutes.
- Top with the crispy bacon, tomatoes, green onions and serve!
