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Spicy Sausage Breakfast Enchiladas

Start your day with these flavorful Spicy Sausage Breakfast Enchiladas, packed with savory sausage, crispy tater tots, and melty cheese!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: Cheesy, Easy, Hearty, Savory
Servings: 4 servings

Ingredients

  • 1 pound hot breakfast sausage
  • 2 1/2 cups frozen tater tots
  • 3 green onions, sliced
  • 2 1/2 cups shredded Pepper Jack cheese divided
  • 10 (8-inch) flour tortillas
  • 5 large eggs
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • Salsa, sour cream, and chopped fresh cilantro for serving

Instructions

  • In a large skillet over medium heat, add the hot breakfast sausage. Use a spatula to break it apart as it cooks, stirring occasionally until browned and fully cooked, about 5-7 minutes. Remove from heat and set aside.
  • In the same skillet, cook the frozen tater tots according to package instructions until golden and crispy, about 15-20 minutes. Remove from heat and let cool slightly.
  • In a large mixing bowl, combine the cooked sausage, tater tots, 2 cups of shredded Pepper Jack cheese, and sliced green onions. Mix well.
  • In another bowl, whisk the eggs, whole milk, salt, black pepper, and all-purpose flour until smooth.
  • Preheat your oven to 350°F (175°C). Take a flour tortilla and spoon a generous amount of the filling mixture onto the center. Roll tightly and place seam-side down in a greased baking dish. Repeat with remaining tortillas and filling.
  • Pour the egg mixture evenly over the top of the tortillas, covering them well.
  • Sprinkle the remaining 1/2 cup of shredded Pepper Jack cheese over the top.
  • Bake for 30-35 minutes, or until the egg is set and the cheese is bubbly and golden.
  • Remove from oven and let cool for a few minutes. Serve warm, garnished with salsa, sour cream, and cilantro.

Equipment

  • Large Skillet
  • Baking Dish
  • Mixing Bowls
  • Whisk
  • Spatula

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Prepare the filling in advance and assemble the night before for a quick breakfast.
  • Try using different proteins or cheeses for variety.