Breakfast Enchiladas are a terrific way to boot commencement your day. For this variation, tortillas are over stuffed with sausage, peppers, potatoes, subdued scrambled foodstuff and plenty of shredded cheeseflower.

After trilled they're lidded with a simplex and flavourous creamy salsa verde sauce and dry until halcyon and effervescent. Answer them with your selection taco toppings and revel them for a primary breakfast, brunch or breakfast for party nutriment.


My kinfolk loves pretty untold any dish with South-of-the-border flavors. Provision teenage boys and their friends can be a full-time job and one I dearly fuck. My creamy poulet enchiladas and shredded cows enchiladas are ofttimes requested and I've prefabricated this peculiar saltation of enchiladas for dinner as oftentimes as I mortal for brunch.

For a minute saver, these enchiladas can be prefabricated the dark before and chilled and they cooling fine, too. It's especially assistive when you impoverishment to break a grumbling wad and pause one for a succeeding nourishment. When preparing them from wintry, top with the sauce vindicatory before hot for the optimum results. 

You should also add 5-10 minutes to the hot moment when play with a cool ply. There's certainly inhabit to individualize these breakfast enchiladas with fillings. For a less spicy type use mild sausage, Colby-Jack cheeseflower and ketalar gong seasoning in space of poblano peppers for the filling.


  • 1 lb spicy or mild breakfast pork sausage
  • 2 cups diced frozen hash browns thawed
  • 1/3 cup diced red bell pepper
  • 1/3 cup poblano or green bell pepper
  • 6 green onion thinly sliced and divided
  • 2 tsp garic salt divided
  • 10 large eggs beaten
  • 1 tsp freshly ground black pepper
  • 3 cups shredded pepper jack cheese divided
  • 8 8-inch flour tortillas plus additional as needed
  • 1 cup salsa verde
  • 1/2 cup cream or half & half
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano
  1. Preheat the oven to 375°F. Spray a 13 x nine-inch baking dish lightly with cooking spray. Set apart. 
  2. In a medium length saucepan over medium high warmth, cook the sausage till no purple remains around five-7 minutes. put off with a slotted spoon booking drippings.
  3. add the potatoes, pink pepper, green pepper and onion to the drippings in saucepan. Reserve 3 Tbsp  onion for garnishing. Season with 1 tsp garlic salt. retain to prepare dinner simply till potatoes are fork gentle around 5-7 mins. take away from the heat add cooked sausage. mix properly.  
  4. in the meantime, whisk eggs with ultimate garlic salt and black pepper. cook dinner over medium in skillet till soft scrambled. cast off from warmth. 
  5. To collect: Divide cheese the use of 2 cups for the enchilada filling. Sprinkle each tortilla down the middle with a small quantity of shredded cheese. pinnacle with potatoes and sausage then eggs and every other sprinkle of cheese. Roll ending seam aspect down. Repeat placing facet by side in baking dish.  
  6. Whisk together the salsa verde, 1/2 & 1/2, cumin and oregano. Pour evenly over the enchiladas. top with ultimate 1 cup cheese.
  7. Bake for 30 minute or until golden and bubbly. Serve with salsa, bitter cream, queso fresco, garnished with green onion and cherry tomatoes, if desired.

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