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.