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Breakfast Enchiladas



  • 16 Taco Sized White Corn Tortillas
  • 1 Lb Ground Turkey Sausage
  • 1 Tsp Ground Fennel
  • 1 16oz Package Potatoes O’Brien
  • 6 Great Day Farms Organic Eggs, Scrambled
  • 2 10 Oz Cans of Mild Enchilada Sauce
  • 2 Cups Shredded Mexican Cheese


1. Preheat the oven to 350°.
2. Warm up a skillet on medium high heat, coating with non-stick cooking spray, and brown the sausage. Once the sausage is nearly browned, add in the fennel.
3. Place the sausage on a paper towel lined plate to drain.
4. While the sausage is cooking or once it is complete, prepare the potatoes as instructed on the package.
5. Prepare the eggs if you have not already, scrambling them.
6. In a large bowl combine the sausage, potatoes, and eggs.
7. Once combined, place a small portion of the mixture into each tortilla and place into a greased 9x13 baking dish. (Note: Be sure to warm up the corn tortillas for about 30 seconds to make them more pliable before rolling them.)
8. Roll up each filled tortilla and place seam side down into the dish.
9. Once they are all complete, evenly pour the enchilada sauce over the tortillas and evenly sprinkle the cheese.
10. Bake in the oven for 30 minutes or until cheese is fully melted.
11. Serve.

Note:  These can be made with flour tortillas as well.