Description
Start your day with these delicious Breakfast Enchiladas, packed with bacon, sausage, and cheese, perfect for brunch or meal prep. Quick and satisfying!
Ingredients
- Bacon (6 pieces, diced)
- Breakfast Sausage (1 pound)
- O'Brien Potatoes (2 cups)
- Cheese (2 ½ cups, shredded and divided)
- Thick Salsa (½ cup)
- Flour Tortillas (8, 8-inch)
- Eggs (6 large)
- Salt (1 teaspoon)
- Black Pepper (½ teaspoon)
- Half and Half (1 ¼ cups)
- All-Purpose Flour (1 tablespoon)
Instructions
- Cook bacon until crispy; remove from skillet.
- Brown the breakfast sausage in the same skillet.
- Add O’Brien potatoes and heat until golden.
- Combine bacon, sausage, potatoes, cheese, and salsa in a bowl.
- Whisk together eggs, salt, pepper, half and half, and flour in another bowl.
- Assemble enchiladas in a baking dish with the filling.
- Pour egg mixture over the enchiladas and sprinkle remaining cheese on top.
- Bake at 350°F for 30-35 minutes until golden.
Notes
Avoid overfilling tortillas to prevent sogginess.
Assemble enchiladas the night before for an easy breakfast.
Use room temperature eggs for a smoother mixture.
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 170mg