Breakfast Enchiladas

5 from 1 vote

These Breakfast Enchiladas are great to serve to a crowd and easy to make with just 8 ingredients. Filled with sausage, egg, and potatoes, each bite is cheesy and delicious. Plus they are perfect to make in advance too.

Prep Time20

Cook Time40

Total Time1

Course: Breakfast

Cuisine: American

Keyword: holiday, holidays, pork

Servings: servings

Calories: 492kcal

Ingredients

1 pound ground pork breakfast sausage
1/3 cup all-purpose flour
3 cups 2% or whole milk
salt and black pepper amount as desired
4 tablespoons butter
10 large eggs
2 cups cooked hash browns or tater tots
8 ounces shredded Mexican cheese blend
8-10 8-inch tortillas

Instructions

In a large skillet, cook and crumble sausage over medium heat until browned and cooked through. Transfer half of the sausage to a bowl and set aside.
Ensure there is ¼ cup grease in the pan with the remaining sausage. If there's not, add canola oil, butter, or lard to that amount. Whisk flour into the sausage and grease and allow it to cook for 2-3 minutes.
Add 1 cup of the milk and whisk quickly. This initial mixture will thicken and cook quickly. Add an additional cup of milk and stir until well combined. Allow the mixture to come to a light simmer, then turn heat to medium-low. As the mixture thickens, add the remaining milk and salt and pepper to taste. Allow it to simmer 3-5 minutes. Turn off the heat and set aside.
In a separate skillet, add 2 tablespoons of the butter. Once melted and hot, add the hash browns or tater tots. Cook until tender on the inside and crispy on the outside. Season with salt and black pepper. Transfer to a bowl and set aside.
In a small bowl, beat the eggs, salt and black pepper. To the same skillet on medium heat, add the remaining butter. Scramble the eggs until just set.
Preheat oven to 350°F. Grease a 13x9-inch baking dish with butter or nonstick cooking spray. On a large surface, lay out the tortillas in a single layer. To the centers of the tortillas, evenly distribute the cooked sausage, potatoes, scrambled eggs, and half of the cheese. Roll them up and place seam side down in the prepared dish.
Pour the gravy over the top of the enchiladas. Spread evenly. Sprinkle the remaining shredded cheese on top.
Bake 30-40 minutes or until the cheese is melted and bubbly. Serve with toppings as desired.

Video

Notes

Storage:
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until just warmed through.

You can assemble and make these in advance. Just wrap the baking sheet in plastic and keep in the fridge for up to a couple of hours then bake when ready to serve.

While you can freeze the leftovers, we often don't recommend since it changes the texture of the eggs.

Tips:

Be sure to leave the sausage fat in the bottom of the pan. This is where all the flavor is for the gravy that makes every bite very delicious.

Add your favorite veggies and seasoning. You can customize these with spices, herbs, and veggies. Add sautéed spinach, mushrooms, onions, even bell peppers. The options are endless.

Warm the tortillas for easy rolling. This is optional but you can warm them for 10 or 15 seconds in the microwave to make them easier to roll.

Serve with fun toppings. We love sour cream, salsa, avocado, and hot sauce!

Nutrition

Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!