Breakfast Enchiladas
Start your day with something truly delicious! 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.
Servings 8 enchiladas
Calories 343kcal
Ingredients
- 6 pieces bacon diced
- 1 pound breakfast sausage
- 2 cups Obrien potatoes with onions and peppers
- 2 ½ cups shredded cheese divided
- ½ cup thick salsa
- 8 (8inch) flour tortillas
- 1 ¼ cups half n half see notes
- 6 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 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, flour 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!
Notes
This can be prepped ahead of time and placed into the refrigerator overnight. Bring to room temperature for 30 minutes before baking.
Half n half can be made with half heavy cream and half milk.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze let them cool completely and wrap them in plastic wrap, and place them into a large freezer bag and freeze for up to 3 months.
Nutrition
Serving: 1 enchilada | Calories: 343kcal | Carbohydrates: 18g | Protein: 19g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 188mg | Sodium: 1051mg | Potassium: 309mg | Fiber: 1g | Sugar: 3g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg
