Breakfast Food
Breakfast Enchiladas
| Level: Easy |
Total Time: 1 hour |
Yield: 8 servings |
You can’t go wrong with this bacon, sausage, eggs, and hashbrown enchiladas special breakfast — even if you make it for dinner! This is one off our family’s favorites at any time of the day.
Breakfast Enchiladas
Print RecipeServings: 8 people
Calories: 610kcal
This dish is so easy to put together, and makes a super delicious and very hearty breakfast (or dinner)!
Equipment
- oven safe baking dish
- non stick pan
Ingredients
- ½ Medium white onion chopped
- 6 cups Tater tots
- 10 Medium flour tortillas 1 package
- 3 cups Milk
- 1 can Mild green chilies 4 ounces
- 8 Eggs
- 4 cloves Garlic minced
- 2 lbs Breakfast sausage
- ½ pound Bacon chopped
- 4 cups Shredded cheese
- 1 cup Sour cream
- 1 Tablespoon Butter
- ⅓ cup All purpose flour
- 1 teaspoon Cumin
- ¼ teaspoon Garlic powder
- 1 teaspoon Badia Complete Seasoning
- Salt and pepper to taste
Instructions
- Prepare the frozen tater tots according to package instructions.
- Chop the raw bacon into small slices. In a deep pan or Dutch oven over medium high heat, add chopped bacon. When done, remove the cooked bacon to a paper towel lined plate. Place in an oven set to the warm setting.
- Drain the grease. In the same pot, add the sausage and cook until no longer pink. Add the onions, garlic, and green chilies and continue to cook for 5 minutes or until the onions are translucent.
- Remove half of the sausage mixture and place in a bowl and place in the oven to keep warm.
- Place the milk into a microwave and heat for 3 minutes, or until very warm but not boiling.
- Melt the butter in the pan with the remaining sausage and onion mixture. Add the flour and cook for 2 to 3 minutes or until raw flour smell dissipates.
- Add the hot milk to the pan and bring to a simmer. Season with cumin, Badia, garlic powder, salt, and pepper. Continue to cook for 5 minutes until the sauce becomes thick. Pour the gravy into a heat safe container and place in the oven to keep warm.
- Add the eggs to the pan and cook until just before fully cooked (still somewhat moist).
- In a large bowl add the tater tots, a small handful of the cheese, ½ cup of the gravy, the sausage mixture, and sour cream. Stir to combine.
- Wrap the flour tortillas with a damp paper towel, heat for 30 seconds until soft.
- Lightly grease a 9 x 16 baking dish. Scoop a few spoonfuls of the gravy and spread across the bottom of the pan.
- Scoop some of the mixture into a tortilla,place some of the shredded cheese, and wrap. Place seam side down into the baking dish. Repeat until you have either run out of tortillas or run out of mixture.
- Evenly spread the gravy on top of the tortillas. Top the tortillas with the remaining cheese mixture and bacon. Bake uncovered in an oven at 350° F for 35 minutes.
Notes
- We didn't have hashbrowns or tater tots on hand so we used French fries instead and they were still tasty as always!