Description
Irresistible Breakfast Enchiladas With Potatoes are a flavorful and satisfying dish perfect for brunch, breakfast-for-dinner, or meal prep. This recipe features crispy potatoes, fluffy scrambled eggs, and melted cheese wrapped in soft tortillas and topped with savory enchilada sauce.
Ingredients
Scale
- 8 large eggs
- ¼ cup milk
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 3 cups frozen hash browns (thawed) or diced cooked potatoes
- 1 tbsp olive oil
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
- ½ cup green onions, chopped
- 2 cups enchilada sauce (store-bought or homemade)
- 8 flour tortillas (soft taco size)
- Optional toppings: sour cream, diced tomatoes, avocado slices, jalapeños, fresh cilantro
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a skillet over medium heat, cook the hash browns in olive oil until crispy and golden, about 8–10 minutes. Season lightly.
- In a separate pan, whisk the eggs with milk, garlic powder, salt, and pepper. Cook until just set, remembering they will bake further in the oven.
- Fill each tortilla with a layer of potatoes, scrambled eggs, shredded cheese, and chopped green onions. Roll tightly and place them seam-side down in the baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas. Add extra cheese on top if desired.
- Cover with foil and bake for 25 minutes.
- Uncover and bake for an additional 10–15 minutes until bubbly and slightly golden.
- Let cool for 5–10 minutes, then top with sour cream, avocado, or fresh herbs before serving.
Notes
- Assemble the enchiladas the night before and refrigerate; bake in the morning for a make-ahead option.
- Frozen hash browns offer convenience, while diced Yukon Gold or russet potatoes provide a rustic texture.
- Slightly undercook the eggs on the stovetop as they will continue to cook in the oven.
- Warm tortillas before rolling to prevent them from cracking.
- Leftovers can be refrigerated for 3–4 days or frozen for up to 2 months. Reheat in the microwave or bake at 350°F for 15–20 minutes.
- Customize with vegetables like spinach, peppers, or mushrooms, or adapt for dietary needs with gluten-free wraps or vegan cheese/eggs.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving