Breakfast Enchiladas are the ultimate morning mashup — all your favorite breakfast flavors rolled into soft flour tortillas and baked in a creamy, cheesy custard until golden and bubbly. This recipe is a celebration of hearty, crowd-pleasing breakfast food, where crispy bacon, savory breakfast sausage, and seasoned O’Brien potatoes are wrapped in tortillas with salsa and cheese, then baked in a rich, custard-like egg mixture that sets into a soft, creamy filling. The magic begins with cooking the bacon and sausage until crispy and browned, then combining them with the potatoes, salsa, and cheese for a flavorful filling. The filled tortillas are rolled up, placed in a baking dish, and covered with a seasoned egg custard made from half-and-half, eggs, salt, pepper, and a touch of flour.
The brilliance of this dish lies in its layers of flavor and texture — the crispy bacon on top, the tender, cheesy filling inside, and the creamy, golden custard that ties everything together. It’s the kind of breakfast that feels special enough for a holiday morning but is easy enough for a weekend brunch. Serve it with fresh tomatoes, green onions, and a drizzle of salsa or hot sauce for a breakfast that everyone will love.
WHY YOU’LL LOVE THIS RECIPE
- Hearty, cheesy, and satisfying — the ultimate breakfast comfort food.
- Loaded with bacon, sausage, and potatoes — every bite is packed with flavor.
- Creamy egg custard — bakes into a soft, velvety filling that’s irresistible.
- Perfect for brunch — a crowd-pleasing dish that’s easy to make ahead.
- Customizable — add your favorite breakfast meats, veggies, or cheeses.
INGREDIENTS
- 6 pieces bacon, diced
- 1 pound breakfast sausage
- 2 cups O’Brien potatoes with onions and peppers
- 2½ cups shredded cheese, divided
- ½ cup thick salsa
- 8 (8-inch) flour tortillas
- 1¼ cups half-and-half
- 6 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon all-purpose flour
INSTRUCTIONS
Step 1: Preheat Oven and Cook the Bacon
Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray. Heat a skillet over medium-high heat and add the bacon, cooking until crispy. Remove to a paper towel to drain. Remove half of the grease if there is a lot.
Step 2: Cook the Sausage and Potatoes
Add the breakfast sausage to the skillet and cook until browned. Remove from the pan and place into a large bowl. Add the potatoes to the skillet and cook until heated through and slightly crispy, about 10 minutes. Place them into the bowl with the sausage.
Step 3: Make the Filling
Add the salsa and ½ of the shredded cheese to the sausage and potato mixture. Mix until combined.
Step 4: Assemble the Enchiladas
Place about ½ cup of the filling into each tortilla, roll them up, and place them seam-side down into the casserole dish. Repeat with the remaining enchiladas.
Step 5: Make the Custard
In a medium bowl, add the half-and-half, eggs, salt, pepper, and flour. Whisk until combined.
Step 6: Bake
Pour the custard over the top of the enchiladas, followed by the remaining shredded cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake another 10-15 minutes, until the custard is set and the cheese is golden and bubbly.
Step 7: Serve
Top with the crispy bacon, tomatoes, green onions, and serve!
TIPS
- Use O’Brien potatoes — they’re already diced with onions and peppers, saving you prep time.
- Don’t overfill the tortillas — about ½ cup of filling per tortilla is perfect.
- Let the enchiladas rest — after baking, let them sit for 5-10 minutes before serving for cleaner slices.
- Make it ahead — assemble the enchiladas the night before, cover, and refrigerate. Add the custard just before baking.
- Customize your toppings — sour cream, avocado, salsa, or hot sauce are all great additions.
STORAGE OPTIONS
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven for 10-15 minutes.
Freezer: This dish freezes well for up to 2 months. Cool completely, wrap tightly in plastic wrap and foil, and freeze. Thaw overnight in the refrigerator before reheating.
Breakfast Enchiladas are a hearty, cheesy, and utterly delicious way to start the day. With their savory filling and creamy custard, they’re a breakfast that everyone will love. Enjoy!
