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Breakfast Enchiladas
8 servings
servings15 minutes
active time1 hour 15 minutes
total timeIngredients
1 pound breakfast sausage (pork or turkey)
1/4 cup salsa
1-2 cups potatoes o'brien with onions and peppers (I like Ore-Ida)
8 (8-inch) flour tortillas
6 large eggs
1 1/4 cup half-and-half
1 Tablespoon all-purpose flour
1/2 teaspoon Kosher salt (, plus more to taste)
1 1/2 cups shredded cheddar cheese (, divided)
1/2 cup shredded Monterey or pepper jack cheese (, divided)
Directions
Spray
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.
Cook
In a large frying pan, brown the sausage over medium-high heat. Drain fat. Transfer to a medium bowl and stir in salsa, 3/4 cup cheddar cheese, and 1/4 cup Monterey jack.
Stir
Add potatoes to frying pan and stir until heated through. Transfer to bowl with sausage and stir until combined.
Roll
In the center of 1 tortilla, spoon 1/8 of the mixture. Roll up and place the seam side down in the baking dish. Repeat with remaining ingredients.
Sprinkle
In a separate large bowl, beat the eggs, half-and-half, flour, and salt. Pour over the tortillas. Sprinkle the remaining 3/4 cup cheddar cheese and 1/4 cup Monterey jack over the top.
Bake
Cover with foil and bake for 35 minutes. Remove foil and bake 10 minutes more, or until set and cheese is melted.
Top with desired toppings. Serve immediately.
Nutrition
Serving Size
1 enchilada
Calories
417 kcal
Total Fat
32 g
Saturated Fat
14 g
Unsaturated Fat
15 g
Trans Fat
0.1 g
Cholesterol
221 mg
Sodium
825 mg
Total Carbohydrate
9 g
Dietary Fiber
1 g
Total Sugars
2 g
Protein
22 g
8 servings
servings15 minutes
active time1 hour 15 minutes
total time