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Breakfast Enchiladas

Breakfast Enchiladas

Course Breakfast
Cuisine Mexican
Keyword breakfast enchiladas
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 servings
Calories 578kcal


  • 1 lb spicy or mild breakfast pork sausage
  • 2 cups diced frozen hash browns thawed
  • cup diced red bell pepper
  • 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
  • ½ cup cream or half & half
  • ½ tsp ground cumin
  • ½ 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. 


  1. Depending on how the filling is divided yield may be greater. have extra tortillas nearby just in case.
  2. For a lighter version use turkey sausage, egg whites, low fat cheese and fat free half and half for the sauce. 
  3. To Freeze: Assemble and cover enchiladas with plastic wrap topped with aluminum foil. To bake:  Remove plastic wrap, cover with foil and bake covered in a preheated  375°F  oven for 30 minutes. Remove foil then continue to bake for an additional 5-10 minutes, or until completely cooked through and the top is slightly golden. May be frozen for up to 1 month.


Serving: 1serving | Calories: 578kcal | Carbohydrates: 29g | Protein: 31g | Fat: 35g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 1688mg | Potassium: 567mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1208IU | Vitamin C: 21mg | Calcium: 404mg | Iron: 4mg