Assemble overnight breakfast enchiladas the night before and bake in the morning! Tortillas are stuffed with sausage, potatoes, and cheese then covered in a creamy egg sauce, it's super easy and delicious!
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.
In a large frying pan, brown the sausage over medium-high heat. Drain fat. Transfer to a medium bowl and stir in salsa, 3/4 cup cheddar cheese, and 1/4 cup Monterey jack.
Add potatoes to frying pan and stir until heated through. Transfer to bowl with sausage and stir until combined.
In the center of 1 tortilla, spoon 1/8 of the mixture. Roll up and place the seam side down in the baking dish. Repeat with remaining ingredients.
In a separate large bowl, beat the eggs, half-and-half, flour, and salt. Pour over the tortillas. Sprinkle the remaining 3/4 cup cheddar cheese and 1/4 cup Monterey jack over the top.
Cover with foil and bake for 35 minutes. Remove foil and bake 10 minutes more, or until set and cheese is melted.
Top with desired toppings. Serve immediately.
Notes
Make ahead: Make the tortillas and cover with eggs. Cover the baking dish with foil and place in the fridge overnight. Follow instructions from there.Variation: Sprinkle crumbled bacon over the top with the cheese before baking.