Breakfast Enchiladas Cheese Bacon

If you are craving a show-stopping breakfast that feels both comforting and celebratory, these Breakfast Enchiladas are exactly what you are looking for. They combine all the best savory breakfast flavors—crispy bacon, juicy sausage, golden potatoes, melty cheese, and pillowy tortillas—into one bubbling baked dish. Pour an egg custard over the rolled enchiladas before baking, and you have a hands-off breakfast that always impresses a hungry crowd.

I first assembled these enchiladas for a brunch potluck and watched everyone go back for seconds. Now they are my family’s top request for Christmas morning.

Ingredients

• Bacon: choose thick cut for more flavor and be sure it crisps up well
• Breakfast sausage: opt for a seasoned variety if you like a little spice
• Obrien potatoes with onions and peppers: frozen or fresh either works and they add color and flavor
• Shredded cheese: sharp cheddar or a Mexican blend give maximum melt and taste
• Thick salsa: use a hearty salsa that will not make the filling watery
• Flour tortillas: go for soft and fresh tortillas to roll easily
• Half n half: blend of milk and heavy cream gives the egg mixture richness
• Large eggs: make sure they are fresh for the best custard texture
• Salt: taste as you go and use kosher if available
• Black pepper: freshly ground adds the most depth
• All purpose flour: a touch helps the custard set firm

Step-by-Step Instructions

Prep the Oven and Pan

Set your oven to 350 degrees and coat a nine by thirteen baking dish with nonstick spray to keep the enchiladas from sticking

Crisp the Bacon

Dice the bacon and cook in a skillet over medium high until deeply golden and crisp drain on a paper towel and if needed pour off some of the fat

Brown the Sausage

Cook the sausage in the same skillet until browned and crumbly transfer to a large bowl and break up if needed

Cook Potatoes

Add Obrien potatoes to the skillet and sauté until heated through and starting to brown this step brings out extra flavor then combine with sausage

Mix the Filling

Stir in the salsa and half of the shredded cheese into the sausage and potato mixture until everything looks evenly coated

Whisk the Custard

In a separate bowl whisk together half n half eggs salt pepper and all purpose flour until the mixture is smooth and completely combined

Assemble the Enchiladas

Spoon about half a cup of the filling along the center of each tortilla roll tightly and arrange seam side down in your prepared dish

Pour and Top

Evenly pour the egg custard over the wrapped enchiladas making sure each one gets soaked then scatter with the remaining shredded cheese

Bake Covered then Uncovered

Cover the dish with foil and bake for half an hour uncover and bake an extra ten to fifteen minutes for a golden bubbly top

Finish and Serve

Sprinkle the crispy bacon over top add any fresh toppings you like such as tomatoes or green onions and serve hot

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My favorite part is the way sharp cheddar melts into every bite I always save a sprinkle to scatter on top just before the final bake and it reminds me of the mornings my kids would peek in the oven to watch the cheese bubble

Storage Tips

Let leftovers cool to room temperature before moving to an airtight container This helps keep the tortillas from getting soggy Refrigerate for up to three days For longer storage wrap cooled enchiladas in plastic then place in a freezer bag and freeze for up to three months They reheat best in the oven so the tops turn crisp again

Ingredient Substitutions

You can easily swap in turkey sausage or omit the bacon for a lighter dish Any melting cheese works so try Monterey Jack or a smoked gouda for new flavor If you have hashbrowns on hand they substitute well for Obrien potatoes Just sauté with a handful of onions and peppers before mixing in

Serving Suggestions

These breakfast enchiladas need nothing more than a dollop of sour cream and sliced avocado for a restaurant style touch A side of fruit salad or fresh berries balances the richness and makes it perfect for brunch If you re feeding a crowd set out bowls of salsa chopped herbs and hot sauce for everyone to customize their plate

The Story of Breakfast Enchiladas

Though enchiladas are a classic Mexican dinner this breakfast version is an American invention tailored for family brunches and big gatherings I fell in love with the idea because it lets you prep everything the night before Some mornings I even sneak in extra green onions from my garden for a personal twist

Frequently Asked Questions

→ Can I prepare this dish ahead of time?

Yes, you can assemble everything the night before and refrigerate. Let it come to room temperature before baking.

→ Which sausage works best?

Breakfast sausage is recommended for optimal flavor but mild or spicy varieties can be used to taste.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the refrigerator for up to three days and reheat as needed.

→ Are substitutions available for half n half?

You can use a mix of heavy cream and milk if half n half is unavailable.

→ Can these be frozen?

Yes, cool completely, wrap portions in plastic, and freeze for up to three months in a sealed bag.

→ What garnishes work well?

Try topping with diced tomatoes, sliced green onions, or fresh avocado for added freshness and flavor.