Breakfast Enchiladas: A Savory and Cheesy Morning Fiesta!

Introduction & Inspiration

As someone who loves a savory and satisfying breakfast, I’m always on the lookout for recipes that are both delicious and easy to prepare. These Breakfast Enchiladas are a winner on both fronts! They combine the classic flavors of breakfast with the fun and festive twist of enchiladas. The inspiration for this recipe came from my love of Mexican cuisine and my desire to create a breakfast dish that was both hearty and flavorful.

Homemade Focus

While you can certainly use pre-cooked sausage or store-bought tortillas, I encourage you to embrace the freshness and flavor of homemade ingredients whenever possible. This recipe is simple enough that there’s no need for shortcuts, and using quality ingredients will elevate the taste of your enchiladas. Plus, making it from scratch allows you to control the quality of ingredients and customize the flavors to your liking.

Flavor Goal

The goal here is to create breakfast enchiladas that are bursting with savory flavors and satisfying textures. We’re talking savory sausage, crispy potatoes, creamy eggs, melted cheese, and a touch of zesty salsa all in one bite. The combination of these classic breakfast ingredients creates a harmonious blend of flavors that will have you coming back for more.

Ingredient Insights

Let’s explore the key players in these delicious breakfast enchiladas:

• Breakfast Sausage: You can use either pork or turkey breakfast sausage, depending on your preference. The sausage adds a savory depth of flavor and a satisfying texture to the enchiladas.
• Salsa: Salsa adds a zesty and slightly spicy kick to the filling. You can use your favorite type of salsa, whether it’s mild, medium, or hot.
• Potatoes O’Brien: Potatoes O’Brien are a convenient and flavorful ingredient that typically includes diced potatoes, onions, and bell peppers. They add a satisfying texture and a medley of flavors to the enchiladas.
• Flour Tortillas: Flour tortillas are used to wrap the filling and create the enchiladas. You can use either small or large tortillas, depending on your preference.
• Eggs: Eggs are whisked with half-and-half to create a creamy sauce that bakes over the enchiladas.
• Half-and-Half: Half-and-half adds richness and creaminess to the egg mixture.
• All-Purpose Flour: A small amount of flour is added to the egg mixture to help thicken it slightly.
• Kosher Salt: Kosher salt enhances the flavors of the other ingredients.
• Cheddar Cheese and Monterey Jack/Pepper Jack Cheese: These cheeses add a sharp and cheesy flavor that melts beautifully over the enchiladas. You can substitute with your favorite cheeses or use a blend.
• Optional Toppings: Chopped cilantro, diced tomatoes, sliced green onions, and crumbled bacon are all delicious toppings that add extra flavor and texture to the enchiladas.

Equipment

You’ll need a few essential tools to whip up these breakfast enchiladas:

• 9×13 inch baking dish
• Non-stick cooking spray
• Large frying pan
• Medium mixing bowl
• Whisk
• Aluminum foil

Ingredients

• 1 pound breakfast sausage (pork or turkey)
• ¼ cup salsa
• 1-2 cups potatoes O’Brien with onions and peppers
• 8 (8-inch) flour tortillas
• 6 large eggs
• 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
• Optional toppings: chopped cilantro, diced tomatoes, sliced green onions, crumbled bacon

Instructions

Prepare the Filling:

1. Preheat the oven to 350°F (177°C) and spray a 9×13 inch baking dish with nonstick spray.
2. In a large frying pan, brown the breakfast sausage over medium-high heat. Drain any excess grease.
3. Transfer the cooked sausage to a medium bowl and stir in the salsa, ¾ cup cheddar cheese, and ¼ cup Monterey Jack/pepper jack cheese.
4. Add the potatoes O’Brien to the frying pan and stir until heated through.
5. Transfer the potatoes to the bowl with the sausage and stir until well combined.

Assemble the Enchiladas:

1. Spoon ⅛ of the sausage and potato mixture into the center of each tortilla.
2. Roll up the tortillas and place them seam-side down in the prepared baking dish.

Make the Egg Mixture:

1. In a separate large bowl, whisk together the eggs, half-and-half, flour, and salt until well combined.

Bake the Enchiladas:

1. Pour the egg mixture over the tortillas in the baking dish.
2. Sprinkle the remaining ¾ cup cheddar cheese and ¼ cup Monterey Jack/pepper jack cheese over the top.
3. Cover the baking dish with foil and bake for 35 minutes.
4. Remove the foil and bake for an additional 10 minutes, or until the egg mixture is set and the cheese is melted and bubbly.

Serve:

1. Top with your desired toppings, such as chopped cilantro, diced tomatoes, sliced green onions, or crumbled bacon.
2. Serve immediately and enjoy!

Troubleshooting

• Enchiladas too watery: If the enchiladas seem watery, you can bake them uncovered for a few more minutes to allow the excess moisture to evaporate.
• Tortillas breaking: If the tortillas are breaking when you roll them, you can warm them up slightly in the microwave or on a skillet to make them more pliable.
• Enchiladas too bland: Adjust the seasoning with more salt, pepper, or your favorite spices to taste.

Tips and Variations

• For a spicier kick, use hot breakfast sausage or add a pinch of cayenne pepper or red pepper flakes to the filling.
• To add more vegetables, you can mix in chopped spinach, diced bell peppers, or sliced mushrooms with the potatoes O’Brien.
• For a vegetarian version, you can substitute the breakfast sausage with plant-based sausage crumbles or chopped vegetables, such as mushrooms, onions, or bell peppers.
• You can also experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.

Serving and Pairing Suggestions

These Breakfast Enchiladas are a hearty and satisfying dish that can be enjoyed on its own or with a variety of accompaniments. They pair well with fresh fruit, avocado, sour cream, or a side salad. They’re perfect for brunch, potlucks, holidays, or a cozy weekend breakfast with family and friends.

Nutritional Information

(Per serving, approximate)

• Calories: ~500
• Fat: ~30g
• Cholesterol: ~200mg
• Sodium: ~1000mg
• Carbohydrates: ~35g
• Protein: ~25g

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Recipe Summary and Q&A

Recipe Name: Breakfast Enchiladas

Prep Time: 20 minutes

Cook Time: 45 minutes

Yields: 8 servings

Q: Can I use corn tortillas instead of flour tortillas?

A: Yes, you can use corn tortillas, but they may be more prone to breaking when rolled. You can warm them up slightly to make them more pliable.

Q: Can I make these enchiladas ahead of time?

A: Yes, you can assemble the enchiladas the night before and bake them in the morning. Just cover them and store them in the refrigerator until ready to bake.

Q: Can I freeze these enchiladas?

A: Yes, you can freeze the baked enchiladas. Let them cool completely, then wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before reheating.