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Delicious Breakfast Enchiladas for a Cozy Morning Feast

Delicious Breakfast Enchiladas for Cozy Morning Bliss

Enjoy these Delicious Breakfast Enchiladas for a Cozy Morning Feast, customizable for a delightful meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 enchiladas
Course: Breakfast
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 6 slices Bacon Adds rich, smoky flavor; turkey bacon makes a lighter substitution.
  • 1 lb Breakfast sausage Provides hearty meatiness; plant-based sausage works for a veggie option.
  • 2 cups O'Brien potatoes Contributes crunch and flavor; regular diced potatoes or black beans add fiber.
  • 2 cups Shredded cheese Offers gooeyness and melt; try a blend or dairy-free cheese for vegan.
  • 1 cup Thick salsa Keeps filling moist with a kick; opt for mild salsa if you prefer less spice.
  • 6 large Flour tortillas Hold everything together; corn tortillas create a delicious gluten-free option.
For the Custard
  • 1 cup Half n Half Adds creaminess; whole milk or a dairy-free alternative can fit other diets.
  • 4 large Large eggs Binds ingredients and creates fluffiness; egg whites lighten the dish.
  • 1 teaspoon Salt Enhances flavor profiles; adjust according to dietary needs.
  • 1/2 teaspoon Black pepper Adds warmth; use white pepper for a milder taste.
  • 1/4 cup All-purpose flour Thickens the custard; gluten-free flour works for those with sensitivities.

Equipment

  • Large skillet
  • 9x13 baking dish
  • Mixing bowls

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 baking dish with non-stick cooking spray.
  2. In a large skillet over medium heat, add diced bacon and cook until crispy, about 5-7 minutes.
  3. In the same skillet, add breakfast sausage and cook for about 8-10 minutes until browned.
  4. Add O’Brien potatoes to the skillet, cooking for around 10 minutes until crispy and golden brown.
  5. In the bowl with sausage, bacon, and potatoes, fold in half of the shredded cheese and thick salsa.
  6. In a separate bowl, whisk together the half and half, eggs, salt, pepper, and flour until smooth.
  7. Take each flour tortilla, spoon in about ½ cup of the filling, roll tightly, and place seam-side down in the baking dish.
  8. Pour the custard mixture evenly over the tortillas and sprinkle remaining shredded cheese on top.
  9. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 10-15 minutes.
  10. Cool for a few minutes, garnish with favorites, and serve the enchiladas.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 180mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 5mgCalcium: 20mgIron: 10mg

Notes

Allow enchiladas to soak in custard for 10-15 minutes before baking for creaminess. Adjust filling size and spice according to preference.

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