Overnight Breakfast Enchiladas with Sausage and Potatoes
Assemble overnight breakfast enchiladas with sausage, potatoes, tortillas, eggs, and two cheeses. This make-ahead casserole serves eight in 75 minutes.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 lb breakfast sausage
- 1/4 cup salsa
- 1 to 2 cups potatoes O'Brien with onion and pepper
- 8 8-inch flour tortillas
- 6 large eggs
- 1 1/4 cups half-and-half
- 1 tbsp all-purpose flour
- 1/2 tsp kosher salt
- 1 1/2 cups cheddar cheese shredded and divided
- 1/2 cup Monterey Jack or pepper Jack cheese shredded and divided
Instructions
Instructions
- Preheat the oven to 350°F and coat a 9-by-13-inch baking dish with nonstick spray.
- Brown the sausage and drain it, then combine it with the salsa, 3/4 cup cheddar, and 1/4 cup Monterey Jack or pepper Jack.
- Heat the potatoes O'Brien, then mix them into the sausage filling.
- Divide the filling among the tortillas, roll each tortilla, and arrange all eight seam-side down in the dish.
- Whisk the eggs, half-and-half, flour, and salt. Pour the mixture over the enchiladas and top with the remaining cheeses.
- Cover and bake for 35 minutes, then uncover and bake for 10 minutes more.
- Add any desired toppings and serve warm.