If you’re on the hunt for a breakfast that feels like a warm, comforting hug, you’ve stumbled upon the perfect dish: the Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe. This vibrant, hearty meal brings together savory sausage, tender potatoes, and ooey-gooey cheddar cheese, all wrapped in soft tortillas and baked to cheesy perfection. Whether it’s a weekend brunch or a special occasion breakfast, this recipe delivers layers of flavor and texture that will make your mornings unforgettable.
Ingredients You’ll Need
The magic of the Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe lies in its simple, wholesome ingredients that each play a key role in creating the dish’s irresistible taste and texture. From the savory sausage to the melty cheese, every component works together to bring balance and boldness to the plate.
- Breakfast sausage (1 pound): Choose pork or turkey sausage depending on your preference for a flavorful, juicy base.
- Salsa (¼ cup): Adds a subtle tang and a hint of spice, brightening the savory sausage beautifully.
- Potatoes O’Brien (1-2 cups): A colorful mix of potatoes, onions, and peppers that brings texture and vibrant color.
- Flour tortillas (8 – 8-inch): Soft and pliable, perfect for rolling up the delicious filling without breaking.
- Large eggs (6): Provide a rich custard that binds the enchiladas together when baked.
- Half-and-half (1 ¼ cups): Adds creaminess to the egg mixture, ensuring a silky, custardy texture.
- All-purpose flour (1 tablespoon): Helps to thicken the egg mixture for that perfect set.
- Kosher salt (½ teaspoon): Enhances all the flavors and balances the dish perfectly.
- Shredded cheddar cheese (1 ½ cups, divided): The beloved star cheese that melts into golden, savory goodness.
- Shredded Monterey Jack or pepper jack cheese (½ cup, divided): Adds a creamy, slightly spicy contrast to the cheddar.
- Chopped cilantro: Brightens up the dish with fresh herbal notes.
- Diced tomatoes: Bring freshness and a juicy burst in every bite.
- Sliced green onions: Offer subtle crunch and mild onion flavor.
- Crumbled bacon: A crispy, smoky topping that elevates the dish to the next level.
How to Make Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe
Step 1: Preheat and Prepare Your Baking Dish
Begin by heating your oven to 350°F (175°C). Make sure to grease a 9×13 inch baking dish with nonstick spray – this will keep your enchiladas from sticking and make clean-up so much easier. Taking this little prep step seriously guarantees the perfect bake.
Step 2: Cook Sausage and Potatoes
In a large skillet over medium-high heat, brown the breakfast sausage until it’s cooked through and slightly caramelized. Drain off any excess grease to keep things from getting greasy. Transfer the sausage to a bowl, then stir in ¼ cup salsa, ¾ cup cheddar cheese, and ¼ cup Monterey Jack cheese – this creates a cheesy, flavorful filling that’s downright addictive. Return the skillet to the heat and warm the Potatoes O’Brien until they are tender and heated through, then mix them into the sausage blend.
Step 3: Fill Your Tortillas
Spoon roughly one-eighth of the sausage and potato mixture into the center of each tortilla, then roll them up tightly. Placing them seam side down in your prepared baking dish ensures they stay neatly wrapped during baking. This structure holds the filling perfectly, letting you savor every bite without spills.
Step 4: Prepare Egg Mixture
Whisk together eggs, half-and-half, flour, and kosher salt in a medium bowl until smooth. Pour this luscious custard over the filled tortillas, making sure to coat them evenly. Following this, sprinkle the remaining shredded cheddar and Monterey Jack cheeses over the top for a golden, bubbly crust once baked.
Step 5: Bake to Perfection
Cover your baking dish with foil and bake for 35 minutes. Then remove the foil and bake uncovered for another 10 minutes or until the eggs are fully set and the cheese is beautifully melted and bubbly. This final bake melds all those flavors together and gives the enchiladas their irresistible warm, cheesy crust.
How to Serve Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe
Garnishes
Nothing complements the hearty flavors of this dish like fresh, vibrant garnishes. Sprinkle chopped cilantro, diced tomatoes, sliced green onions, and crumbled bacon over the top just before serving. These add brightness, texture, and savory crunch to every forkful, taking your Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe from delicious to unforgettable.
Side Dishes
Pair these enchiladas with fresh fruit salad, a simple green salad, or even some zesty guacamole. The refreshing contrast of fruit or greens balances out the richness perfectly. It’s a well-rounded breakfast experience that feels luxurious but is easy to pull together.
Creative Ways to Present
For a fun twist, serve the enchiladas in individual ramekins for a personal touch, or drizzle with a chipotle cream sauce for smoky heat. You could also offer a side of homemade salsa verde for guests to customize their spice level. These creative serving ideas make the Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe a showstopper at any gathering.
Make Ahead and Storage
Storing Leftovers
After enjoying your enchiladas, you can store leftovers in an airtight container in the refrigerator for up to 3 days. This makes it a fantastic meal prep choice for busy mornings needing a quick reheat that tastes just as good as freshly baked.
Freezing
This recipe freezes beautifully. Simply place the assembled but unbaked enchiladas in a freezer-safe dish, cover tightly with foil and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before baking as directed for a fresh-from-the-oven experience anytime.
Reheating
Reheat leftovers in a 350°F oven for about 15-20 minutes or until warmed through and the cheese bubbles again. Avoid microwaving if you want to preserve the texture and avoid sogginess. This way, the Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe will taste just as fantastic even on day two.
FAQs
Can I use a different type of meat instead of sausage?
Absolutely! While breakfast sausage gives the dish its classic flavor, you can swap it out for ground turkey, chicken, chorizo, or even a plant-based sausage alternative. Just be sure to season accordingly for flavor balance.
Are there vegetarian options for this recipe?
Yes! Replace the sausage with seasoned sautéed mushrooms, black beans, or a medley of sautéed vegetables like bell peppers and zucchini to keep things hearty and delicious without meat.
Can I make this recipe gluten-free?
To keep it gluten-free, simply use corn tortillas instead of flour tortillas and confirm your salsa and other ingredients are gluten-free. The recipe is very adaptable without sacrificing flavor.
What’s the best way to reheat breakfast enchiladas without them drying out?
Reheating in the oven at 350°F is the best method. Cover the dish lightly with foil to preserve moisture, and heat until warm throughout. A microwave can be used in a pinch but may cause uneven heating or drying.
Can I prepare this dish the night before?
Yes, you can assemble the enchiladas and pour the egg mixture over them, then refrigerate overnight. In the morning, just add the cheese topping and bake as directed. This makes for an easy, stress-free breakfast or brunch.
Final Thoughts
If you’re craving a breakfast that’s both comforting and packed with flavor, you really can’t go wrong with the Breakfast Enchiladas with Sausage, Potatoes, and Cheddar Cheese Recipe. It’s the kind of dish that brings people together around the table, invites smiles, and satisfies even the biggest appetites. I can’t wait for you to try it and make it a beloved staple in your morning routine.
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: American
Description
These Breakfast Enchiladas combine savory breakfast sausage, flavorful potatoes O’Brien, and a rich egg custard baked with cheddar and Monterey Jack cheeses. Wrapped in soft flour tortillas and baked until bubbly and golden, this hearty dish is perfect for family brunches or a satisfying morning meal. Customize with your favorite toppings such as cilantro, tomatoes, green onions, and bacon for an extra burst of flavor.
Ingredients
Meat & Protein
- 1 pound breakfast sausage (pork or turkey)
- 6 large eggs
- Crumbled bacon (for topping, amount as desired)
Vegetables & Mix-ins
- 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)
Dairy & Baking
- 1 ¼ cups 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 Jack or pepper jack cheese, divided
Miscellaneous
- 8 (8-inch) flour tortillas
- Nonstick cooking spray (for greasing the baking dish)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish using nonstick cooking spray to ensure the enchiladas don’t stick during baking.
- Cook Sausage and Potatoes: In a large skillet over medium-high heat, brown the breakfast sausage until fully cooked. Drain any excess grease to avoid a greasy dish. Transfer the cooked sausage to a bowl and mix in salsa, ¾ cup shredded cheddar cheese, and ¼ cup shredded Monterey Jack cheese. Next, add the potatoes O’Brien to the same skillet and cook until heated through. Combine the cooked potatoes with the sausage mixture thoroughly.
- Fill Tortillas: Lay out each 8-inch flour tortilla and spoon approximately one-eighth of the sausage and potato mixture into the center. Roll each tortilla tightly and place seam-side down in the prepared baking dish, arranging them snugly side by side.
- Make Egg Mixture: In a medium bowl, whisk together the eggs, half-and-half, all-purpose flour, and kosher salt until smooth and well combined. This mixture will create a creamy custard when baked.
- Assemble and Top: Pour the egg mixture evenly over the rolled tortillas in the baking dish, ensuring it seeps down between each enchilada. Sprinkle the remaining ¾ cup shredded cheddar cheese and ¼ cup shredded Monterey Jack cheese evenly over the top for a melty, golden crust.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. Then remove the foil and bake for an additional 10 minutes, or until the egg custard is completely set and the cheese topping is melted and bubbly with slight golden spots.
- Serve: Remove from the oven and garnish the breakfast enchiladas with chopped cilantro, diced tomatoes, sliced green onions, and crumbled bacon as desired. Serve immediately for a warm, hearty breakfast treat.
Notes
- You can substitute turkey sausage for a leaner option or keep pork sausage for a richer flavor.
- Potatoes O’Brien are pre-seasoned diced potatoes with onions and peppers; if unavailable, sauté diced potatoes with onions and bell peppers separately.
- Adjust cheese amounts to your liking, or use a single type if preferred.
- This dish can be assembled the night before and baked fresh in the morning; keep covered in the refrigerator until ready to bake.
- For a gluten-free version, substitute flour tortillas with gluten-free tortillas.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
