Breakfast enchiladas

This dish is perfect to make ahead for a potluck or brunch. 

 1 lb. pork sausage

1/2 c. onion, diced

6-8 slices bacon, crisply cooked, crumbled and divided

2 cups shredded cheddar cheese

8 flour tortillas

6 eggs, beaten

1 tbsp. flour

Salt and pepper to taste

2 cups half and half 

 Brown sausage and onion. Drain well and cool slightly. Add half each of bacon and cheese to sausage mixture. Spoon mixture evenly into tortillas. Place enchiladas in 9x13 baking dish. 

In a large bowl, beat together eggs, flour, salt and pepper. Whisk in half and half; pour over enchiladas in pan. Cover with foil and refrigerate overnight . When ready to bake sprinkle with remaining cheese and bacon. Bake covered at 350 degrees for 35 minutes. Uncover and bake 10 minutes longer. 

Garnish with sliced green onion and diced red pepper. 


Lori Lesley is the owner of her home-based business Rollin’ the Dough. She can be reached at