Breakfast Enchiladas Cheese Bacon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 pieces bacon, diced
02 -
1 pound breakfast sausage
03 -
2 cups O’Brien potatoes with onions and peppers
04 -
2 ½ cups shredded cheese, divided
05 -
½ cup thick salsa
06 -
8 (8-inch) flour tortillas
→ Egg Custard
07 -
1 ¼ cups half-and-half
08 -
6 large eggs
09 -
1 teaspoon salt
10 -
½ teaspoon black pepper
11 -
1 tablespoon all-purpose flour
# Instructions:
01 -
Preheat the oven to 350°F and spray a 9x13-inch baking dish with non-stick cooking spray.
02 -
Heat a skillet on medium-high heat and add the bacon. Cook until crispy, then remove to a paper towel-lined plate to drain. Remove half of the grease if excessive.
03 -
Add the breakfast sausage to the skillet and cook until browned. Remove from the pan and place into a large bowl.
04 -
Add the potatoes to the skillet and cook until heated through and slightly crispy, about 10 minutes. Transfer to the bowl with the sausage.
05 -
Stir in the salsa and ½ of the shredded cheese with the sausage and potatoes until combined.
06 -
In a medium bowl, whisk together the half-and-half, eggs, salt, black pepper, and flour until smooth.
07 -
Place about ½ cup of the filling into each tortilla, roll them up, and arrange in the prepared casserole dish. Repeat with remaining tortillas.
08 -
Pour the egg custard evenly over the enchiladas and sprinkle with the remaining shredded cheese.
09 -
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until fully set.
10 -
Top with crispy bacon, tomatoes, and green onions. Serve immediately.
# Notes:
01 -
This dish can be prepped the night before and refrigerated. Let it sit at room temperature for 30 minutes before baking.
02 -
For half-and-half, combine equal parts of heavy cream and milk.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
04 -
To freeze, cool completely, wrap in plastic wrap, and place in a freezer-safe bag. Freeze for up to 3 months.