If you’re craving a breakfast that brings a delightful mix of hearty flavors and comforting textures to your table, then let me introduce you to this fantastic Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe. It’s everything you want in a morning meal: savory sausage, crispy seasoned potatoes, melty cheddar, and a touch of tangy salsa all wrapped up in soft flour tortillas. The layers come together with a creamy egg custard that bakes to golden perfection, creating a dish that’s both satisfying and stunning. Whether it’s a weekend brunch or a special holiday breakfast, these enchiladas never fail to impress and quickly become a family favorite.
Ingredients You’ll Need
Gathering the ingredients for this recipe is simple, yet each plays an essential role in delivering the rich taste and lovely texture that makes these enchiladas so special. From the savory depth of the breakfast sausage to the creamy sharpness of the cheddar cheese, every component blends beautifully.
- 1 pound breakfast sausage (pork or turkey): This adds a flavorful, meaty base that’s both juicy and seasoned to perfection.
- ¼ cup salsa: A tangy, slightly spicy boost that brightens the sausage mixture superbly.
- 1-2 cups potatoes O’Brien with onions and peppers: Crispy and colorful, these potatoes offer a perfect textural contrast and vibrant pops of color.
- 8 (8-inch) flour tortillas: Soft and pliable, these are essential for wrapping all the goodness inside.
- 6 large eggs: The base of the creamy custard that binds the enchiladas and keeps every bite wonderfully tender.
- 1 ¼ cups half-and-half: Adds a rich creaminess to the egg mixture for a silky finish.
- 1 tablespoon all-purpose flour: Helps thicken the custard slightly for just the right texture.
- ½ teaspoon kosher salt, plus more to taste: Brings out the flavors and balances the richness.
- 1 ½ cups shredded cheddar cheese, divided: Sharp and melty, cheddar delivers that classic cheesy comfort we all love.
- ½ cup shredded Monterey Jack or pepper jack cheese, divided: Adds creaminess and a touch of spice, complementing the cheddar perfectly.
- Chopped cilantro: Fresh and fragrant, it brightens the dish when sprinkled on top.
- Diced tomatoes: Adds a juicy burst and a lovely fresh contrast.
- Sliced green onions: Offers a gentle onion crunch and vibrant color.
- Crumbled bacon: Optional, but a smoky, salty addition that’s always a hit.
How to Make Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe
Step 1: Preheat and Prep
Start by heating your oven to 350°F (175°C). Grease a 9 by 13 inch baking dish with nonstick cooking spray to ensure your enchiladas won’t stick and will bake evenly. This step sets the stage for a hassle-free assembly and clean bake.
Step 2: Cook Sausage and Potatoes
Brown the breakfast sausage in a large skillet over medium-high heat until the meat is browned and cooked through. Drain off any excess grease for a lighter dish. Transfer the sausage to a bowl and stir in the salsa, along with ¾ cup of the shredded cheddar and ¼ cup of the Monterey Jack cheese – this blend creates a wonderfully cheesy and seasoned filling. Next, add the potatoes O’Brien to the skillet and cook until they’re heated through with a bit of crispness, then mix these delicious spuds into the sausage mixture. This hearty filling is where all those amazing breakfast flavors start coming together.
Step 3: Fill Tortillas
Spoon about one-eighth of the sausage and potato mixture into the center of each flour tortilla. Roll the tortillas up tightly and place them seam-side down in your prepared baking dish. This keeps everything snug inside and ready for that creamy egg soak later on.
Step 4: Make Egg Mixture
In a separate bowl, whisk together the eggs, half-and-half, all-purpose flour, and kosher salt until smooth. This rich custard base will soak into the rolled tortillas, binding the filling and creating a luscious, tender texture once baked. Pour the egg mixture evenly over the enchiladas in the baking dish and then sprinkle the remaining shredded cheddar and Monterey Jack cheese over the top for an irresistible cheesy crust.
Step 5: Bake
Cover the baking dish with foil and bake in your preheated oven for 35 minutes. This gentle bake allows the eggs to set properly while keeping the enchiladas moist. Then, remove the foil and continue baking for an additional 10 minutes to let the cheese melt and bubble to a delicious golden finish. By the time baking is complete, your kitchen will smell heavenly with the scent of sausage, cheese, and spices mingling.
Step 6: Serve
Once out of the oven, top your Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe with your favorite fresh toppings like chopped cilantro, diced tomatoes, sliced green onions, or crispy crumbled bacon for added flavor and color. Serve immediately while warm for the ultimate breakfast indulgence.
How to Serve Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe
Garnishes
Bright herbs like cilantro add a fresh contrast to the rich and cheesy enchiladas. Juicy diced tomatoes cool the palate and add a pop of color, while sliced green onions bring a mild crunch and a little zest. For those who love an extra touch of indulgence, crumbled bacon adds a smoky crunch that perfectly complements the savory sausage inside.
Side Dishes
While these breakfast enchiladas are quite filling on their own, serving them with a light side salad or fresh fruit can balance the meal perfectly. A simple avocado and tomato salad with a splash of lime pairs beautifully, or a bowl of mixed berries provides sweet, juicy relief after the savory spices and textures.
Creative Ways to Present
If you’re serving this Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe at a brunch party, consider arranging the enchiladas on a large platter with toppings in small bowls for a DIY topping bar. Let guests customize their plates with guacamole, salsa, sour cream, or hot sauce. Another fun idea is to use mini flour tortillas to make individual-sized enchiladas for a cute, handheld breakfast bite.
Make Ahead and Storage
Storing Leftovers
Leftover breakfast enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. This makes them perfect for a quick grab-and-go breakfast or a satisfying next-day meal. Just be sure to cool them completely before refrigerating to maintain moisture and texture.
Freezing
You can freeze this Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe either before or after baking. Wrap tightly with foil or plastic wrap, then place in a freezer-safe container or bag. They’ll keep well for up to 2 months. When you’re ready to eat, thaw overnight in the refrigerator for best results.
Reheating
To reheat, place enchiladas in an oven-safe dish covered with foil and bake at 350°F until warmed through, usually about 20 minutes. Alternatively, warmer portions can be quickly heated in the microwave, but the oven method helps maintain that lovely texture and melted cheese topping.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply swap the breakfast sausage with sautéed mushrooms, crumbled tofu, or your favorite plant-based sausage alternative. The potatoes, cheese, and egg custard will still deliver hearty, satisfying flavors.
What kind of potatoes are best to use?
Potatoes O’Brien, which are diced and mixed with onions and peppers, work wonderfully because they already have seasoning and flavor. You can also dice fresh potatoes and sauté them with onions and peppers if you prefer.
Can I prepare Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe ahead of time?
Yes! You can assemble the enchiladas and refrigerate the prepared baking dish overnight before baking. This makes for an easy, stress-free morning when you’re ready to bake and serve fresh.
Is there a way to make this recipe dairy-free?
To make it dairy-free, use non-dairy milk like almond or oat milk in place of half-and-half, omit the cheese or replace it with a dairy-free cheese alternative, and skip the butter or use a plant-based butter if needed. The sausage and potatoes will still make it delicious.
How spicy is this recipe?
The spice level is moderate due to the salsa and optional use of pepper jack cheese. You can easily adjust it by choosing a mild salsa and using Monterey Jack cheese without the pepper, or adding hot sauce for an extra kick if you love some heat.
Final Thoughts
I can’t recommend trying this Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe enough if you want a hearty and comforting breakfast that feels like a celebration every time you serve it. It’s simple to make but packed with vibrant flavors and textures that delight every bite. Perfect for busy weekends or special mornings, these enchiladas will quickly become your go-to crowd pleaser. So, grab your skillet, tortillas, and some cheddar, and get ready to wow your taste buds and loved ones alike!
Print
Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
Description
A hearty and flavorful breakfast enchiladas recipe combining savory breakfast sausage, seasoned potatoes, and a creamy egg mixture baked to perfection with melted cheddar and Monterey Jack cheese. Perfect for a satisfying brunch or weekend breakfast gathering, topped with fresh cilantro, tomatoes, green onions, and crispy bacon for extra flavor.
Ingredients
Meat and Vegetables
- 1 pound breakfast sausage (pork or turkey)
- 1–2 cups potatoes O’Brien with onions and peppers
- ¼ cup salsa
- Chopped cilantro (for topping)
- Diced tomatoes (for topping)
- Sliced green onions (for topping)
- Crumbled bacon (for topping)
Dairy and Eggs
- 6 large eggs
- 1 ¼ cups half-and-half
- 1 ½ cups shredded cheddar cheese, divided
- ½ cup shredded Monterey Jack or pepper jack cheese, divided
Other
- 8 (8-inch) flour tortillas
- 1 tablespoon all-purpose flour
- ½ teaspoon kosher salt, plus more to taste
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with nonstick cooking spray to prevent sticking during baking.
- Cook Sausage and Potatoes: In a large skillet over medium-high heat, brown the breakfast sausage until fully cooked, breaking it up as it cooks. Drain any excess grease from the skillet. Transfer the cooked sausage to a mixing bowl and stir in the salsa along with ¾ cup cheddar cheese and ¼ cup Monterey Jack cheese. Next, return the potatoes O’Brien with onions and peppers to the skillet and cook until heated through. Add the heated potatoes to the sausage mixture and combine well.
- Fill Tortillas: Spoon approximately â…› of the sausage and potato mixture into the center of each flour tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish, arranging them snugly side by side.
- Make Egg Mixture: In a separate bowl, whisk together the eggs, half-and-half, all-purpose flour, and ½ teaspoon kosher salt until smooth and fully combined. Pour this egg mixture evenly over the filled tortillas in the baking dish. Then sprinkle the remaining ¾ cup cheddar cheese and ¼ cup Monterey Jack cheese over the top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. Afterward, remove the foil and continue baking for an additional 10 minutes, or until the eggs are fully set and the cheese on top is melted and bubbly.
- Serve: Remove from the oven and immediately top the breakfast enchiladas with your choice of chopped cilantro, diced tomatoes, sliced green onions, and crumbled bacon. Serve hot and enjoy!
Notes
- Use either pork or turkey sausage depending on your preference or dietary needs.
- Potatoes O’Brien can be store-bought or homemade with diced potatoes, onions, and bell peppers.
- Make sure to brown the sausage thoroughly to enhance flavor and remove excess grease.
- For spicier enchiladas, consider using pepper jack cheese or spicy salsa.
- Leftovers can be refrigerated and reheated, but toppings like cilantro and tomatoes are best added fresh.
- This dish pairs well with fresh fruit or a side of refried beans for a complete meal.
