Breakfast Enchiladas are a terrific way to kick start your day. For this version, tortillas are over stuffed with sausage, peppers, potatoes, soft scrambled eggs and plenty of shredded cheese. After rolling they’re topped with a simple and flavorful creamy salsa verde sauce and baked until golden and bubbly. Serve them with your favorite taco toppings and enjoy them for a special breakfast, brunch or breakfast for dinner meal.
My family loves pretty much any dish with South-of-the-border flavors. Feeding teenage boys and their friends can be a full-time job and one I dearly love. My creamy chicken enchiladas and shredded beef enchiladas are often requested and I’ve made this particular variation of enchiladas for dinner as often as I have for brunch. For a time saver, these enchiladas can be made the night before and chilled and they freeze well, too. It’s especially helpful when you want to split a full batch and freeze one for a future meal. When preparing them from cold, top with the sauce just before baking for the best results. You should also add 5-10 minutes to the baking time when starting with a cold dish. There’s certainly room to personalize these breakfast enchiladas with fillings. For a less spicy version use mild sausage, Colby-Jack cheese and green bell pepper in place of poblano peppers for the filling.
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Helpful Kitchen Items:
- 1 lb spicy or mild breakfast pork sausage
- 2 cups diced frozen hash browns thawed
- 1/3 cup diced red bell pepper
- 1/3 cup poblano or green bell pepper
- 6 green onion thinly sliced and divided
- 2 tsp garic salt divided
- 10 large eggs beaten
- 1 tsp freshly ground black pepper
- 3 cups shredded pepper jack cheese divided
- 8 8-inch flour tortillas plus additional as needed
- 1 cup salsa verde
- 1/2 cup cream or half & half
- 1/2 tsp ground cumin
- 1/2 tsp oregano
- Preheat the oven to 375°F. Spray a 13 x 9-inch baking dish lightly with cooking spray. Set aside.
- In a medium size saucepan over medium high heat, cook the sausage until no pink remains around 5-7 minutes. Remove with a slotted spoon reserving drippings.
- Add the potatoes, red pepper, green pepper and onion to the drippings in saucepan. Reserve 3 Tbsp onion for garnishing. Season with 1 tsp garlic salt. Continue to cook just until potatoes are fork tender around 5-7 minutes. Remove from the heat add cooked sausage. Mix well.
- Meanwhile, whisk eggs with remaining garlic salt and black pepper. Cook over medium in skillet until soft scrambled. Remove from heat.
- To assemble: Divide cheese using 2 cups for the enchilada filling. Sprinkle each tortilla down the middle with a small amount of shredded cheese. Top with potatoes and sausage then eggs and another sprinkle of cheese. Roll ending seam side down. Repeat placing side by side in baking dish.
- Whisk together the salsa verde, half & half, cumin and oregano. Pour evenly over the enchiladas. Top with remaining 1 cup cheese.
- Bake for 30 minute or until golden and bubbly. Serve with salsa, sour cream, queso fresco, garnished with green onion and cherry tomatoes, if desired.
- Depending on how the filling is divided yield may be greater.Have extra tortillas nearby just in case.
- For a lighter version use turkey sausage, egg whites, low fat cheese and fat free half & half for the sauce.