Breakfast Enchiladas
Cheesy, make-ahead breakfast enchiladas are stuffed with sausage, chorizo, and potatoes and baked in a creamy white sauce—perfect for brunch or a crowd.
Servings: 8 servings
Calories: 584kcal
Ingredients
- ½ pound breakfast sausage, cooked, crumbled, & drained of fat
- ½ pound ground chorizo, cooked, crumbled, & drained of fat
- ⅓ cup salsa
- 2 to 2-½ cups cheddar cheese shredded, divided
- ½ cup Pepper Jack shredded, divided
- 2 Tablespoons olive oil
- 2 cups refrigerated diced potatoes
- ½ bell pepper, any color chopped
- ½ medium onion chopped
- ½-1 jalapeno pepper minced, depending on your preferred spice level
- 8 8" flour tortillas
- 7-8 eggs
- 1 ¼ cups half and half
- 1 Tablespoon flour, optional
- ½ teaspoon salt
- Garnishes: chopped cilantro, thinly sliced green onions, chopped tomatoes, chopped bacon
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with avocado or olive oil spray.
- Add 2 tablespoons oil to a large skillet. Add diced potatoes, peppers and onions. Cook for 5-10 minutes or until onions are translucent and potatoes are warmed through.
- Place potatoes and vegetables in a large bowl. Add cooked sausage, salsa, minced jalapeno, 1 cup of shredded cheddar and ¼ cup of shredded pepper jack. Stir well.
- Divide mixture evenly between the 8 tortillas. Roll up and place seam side down in the prepared dish.
- In a medium bowl, whisk eggs, half and half, flour and salt.
- Pour this egg mixture over tortillas.
- Sprinkle remaining cheeses over the top.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and continue baking for another 10 minutes. To finish, place the uncovered dish under the boiler for about 3 minutes or until the cheese is browned and bubbly. Watch it carefully so it doesn’t burn.
- For easier serving, let the dish rest for 10 minutes.
- For making the night before, assemble up to the baking step. Cover and refrigerate overnight. Bake as directed, adding an additional 10-15 minutes to the total time so that it heats evenly throughout the dish.
Notes
STORE/REHEAT/FREEZE
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat individual portions in the microwave until warmed through, or pop the whole dish (thawed or frozen) into the oven at 350°F. If frozen, it may take 30-40 minutes to heat completely. Cover it with foil to prevent the cheese from browning too fast.
To freeze, wrap cooled casserole tightly in foil or portion them out into freezer-safe containers. They’ll keep in the freezer for up to 3 months.
Nutrition
Calories: 584kcal | Carbohydrates: 30g | Protein: 26g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 209mg | Sodium: 1103mg | Potassium: 502mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1105IU | Vitamin C: 22mg | Calcium: 369mg | Iron: 3mg
