Easy Breakfast Enchiladas
Directions
- 1Cook the sausage and transfer to a large bowl.
- 2In the same skillet, cook the hash brown potatoes and add to the bowl with the sausage.
- 3Add the salsa and 1 cup of cheese to the sausage and hash brown mixture.
- 4Add a couple of spoonfuls of the mixture into each tortilla and roll up.
- 5Place rolled tortillas in a 9x13 prepared baking dish, seam side down.
- 6Whisk the eggs, half and half, salt, and flour in another bowl.
- 7Pour the egg mixture over the tortillas in the baking dish.
- 8Top with the remaining cheese.
- 9Cover and bake at 375 degrees Fahrenheit for 30 minutes.
- 10Remove foil and bake another 5-10 minutes until bubbly and cheese is melty.
- 11Serve with extra salsa on the side for dipping.
Ingredients
- 8 8" flour tortillas
- 0.75 lb breakfast sausage
- 2 cups cubed frozen hash browns
- 0.33 c salsa
- 2.5 cups cheddar and Monterey Jack shredded
- 6 eggs
- 1.25 c half and half
- 0.5 teaspoon kosher salt
- 1 tablespoon flour
Equipment
large bowlskillet9x13 baking dishfoil
Tips
- Ingredients can always be changed up.
- Serve with extra salsa on the side for dipping.
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