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.