Breakfast Enchiladas
Breakfast Enchiladas are a delicious and hearty way to kickstart your day. Imagine waking up to warm tortillas filled with a savory mix of crispy bacon, sausage, and hearty potatoes, all drizzled with a creamy egg mixture and topped with melty cheese. It’s a breakfast that’s not just satisfying but incredibly flavorful too! Whether you’re hosting a brunch or just treating your family to a special weekend meal, these enchiladas are sure to impress.
Gather Your Breakfast Enchiladas Ingredients
To whip up these delightful Breakfast Enchiladas, you’ll need the following ingredients:
- 6 pieces bacon, diced (or turkey bacon)
- 1 pound breakfast sausage
- 2 cups O’Brien potatoes with onions and peppers
- 2 1/2 cups shredded cheese, divided
- 1/2 cup thick salsa
- 8 (8 inch) flour tortillas
- 6 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 cups half and half
- 1 tablespoon all-purpose flour
How to Make Breakfast Enchiladas
Creating Breakfast Enchiladas is a straightforward process that anyone can master. Just follow these simple steps:
- Preheat the oven to 350 degrees F (175 degrees C) and spray a 9×13 baking dish with non-stick cooking spray.
- Heat a skillet on medium-high heat. Add the diced bacon and cook until crispy. Once done, remove it to a paper towel to drain but leave some grease in the pan for flavor.
- In the same skillet, cook the breakfast sausage until browned. Once cooked, transfer it to a large bowl.
- Add the O’Brien potatoes to the skillet and cook until heated through and slightly crispy, about 10 minutes. Then, mix the potatoes into the bowl with the sausage.
- Stir in the thick salsa and half of the shredded cheese into the filling mixture until everything is well combined.
- In a separate medium bowl, whisk together the half and half, eggs, salt, and black pepper until smooth.
- Take about 1/2 cup of the filling and place it into each tortilla. Roll them up and lay them seam-side down in the prepared baking dish. Repeat this step until all tortillas are filled.
- Pour the egg mixture evenly over the enchiladas, followed by the remaining shredded cheese on top.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the top is golden and the filling is set.
- Once baked, top with the crispy bacon, diced tomatoes, and green onions before serving.
- Optional: You can prep these enchiladas a day ahead and refrigerate them overnight; just bring them to room temperature before baking. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
Serve & Enjoy Breakfast Enchiladas
When it comes to serving your Breakfast Enchiladas, the presentation can make all the difference. Place each enchilada on a plate, allowing the cheesy goodness to be front and center. You can serve them with a side of fresh fruit or a light salad for a refreshing contrast. Drizzle additional salsa or sour cream on top for extra flavor, and don’t forget a sprinkle of fresh herbs to brighten the dish!
Expert Tips for Breakfast Enchiladas
- Customize Your Filling: Feel free to mix in other ingredients, like spinach or black beans, to cater to your taste preferences or dietary needs.
- Cheese Choices: While shredded cheese adds a classic touch, you can try using different cheese varieties, like pepper jack for a spicy kick!
- Make Ahead: These enchiladas are perfect for meal prepping. Assemble them the night before and simply pop them in the oven in the morning for an easy breakfast.
Breakfast Enchiladas FAQs
Can I use different types of meat?
Yes! Substitute the sausage and bacon with chicken, turkey, or even vegetarian protein options for a variation that suits your taste.
How do I store leftovers?
Cool them completely and place them in an airtight container. They’ll last up to 3 days in the fridge or can be frozen for up to 3 months.
Can I make these enchiladas spicy?
Absolutely! Add in some diced jalapeños to the filling or use a spicier salsa to heat things up a bit.
Give these Breakfast Enchiladas a try; they might just become your new go-to breakfast dish! Enjoy the burst of flavors and the satisfaction that comes from a hearty meal to start your day.
Breakfast Enchiladas
Ingredients
Method
- Preheat the oven to 350 degrees F (175 degrees C) and spray a 9x13 baking dish with non-stick cooking spray.
- Heat a skillet on medium-high heat. Add the diced bacon and cook until crispy. Once done, remove it to a paper towel to drain but leave some grease in the pan for flavor.
- In the same skillet, cook the breakfast sausage until browned. Once cooked, transfer it to a large bowl.
- Add the O'Brien potatoes to the skillet and cook until heated through and slightly crispy, about 10 minutes. Then, mix the potatoes into the bowl with the sausage.
- Stir in the thick salsa and half of the shredded cheese into the filling mixture until everything is well combined.
- In a separate medium bowl, whisk together the half and half, eggs, salt, and black pepper until smooth.
- Take about 1/2 cup of the filling and place it into each tortilla. Roll them up and lay them seam-side down in the prepared baking dish. Repeat this step until all tortillas are filled.
- Pour the egg mixture evenly over the enchiladas, followed by the remaining shredded cheese on top.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the top is golden and the filling is set.
- Once baked, top with the crispy bacon, diced tomatoes, and green onions before serving.
