Description
These Breakfast Enchiladas are a delicious make-ahead dish perfect for a savory morning meal. Filled with a hearty combination of breakfast sausage or bacon, hash browns, eggs, and cheese, these enchiladas are baked to golden perfection. Serve with a dollop of sour cream or salsa for a satisfying breakfast treat.
Ingredients
Tortillas:
- 8 large flour tortillas
Filling:
- 1 pound breakfast sausage or bacon, cooked and crumbled
- 1 cup frozen hash browns, thawed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Egg Mixture:
- 6 large eggs
- 2 cups milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other:
- 1 tablespoon butter (for greasing)
- Chopped green onions and cilantro for garnish (optional)
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- Cook Meat: Cook the sausage or bacon in a skillet until browned, then drain excess fat.
- Combine Filling: In a bowl, mix meat, hash browns, and half of the cheeses. Fill tortillas with mixture, roll up, and place in baking dish.
- Prepare Egg Mixture: Whisk together eggs, milk, garlic powder, onion powder, salt, and pepper. Pour over enchiladas.
- Refrigerate: Cover and refrigerate for at least 1 hour or overnight.
- Bake: Sprinkle remaining cheese over enchiladas. Bake for 40–45 minutes until set and golden. Let cool before serving. Garnish with green onions and cilantro.
Notes
- You can prep this the night before and bake in the morning.
- Swap in sautéed veggies for a vegetarian version or use turkey sausage for a lighter option.
- Serve with salsa or sour cream.
