This delicious brunch recipe is simple and easy to make. This recipe is perfect for storing overnight in the fridge or freezer.  Make these enchiladas to take to school or work for breakfast! Brunch enchiladas are perfect for parties and gatherings. It is so flavorful and fulfilling. These enchiladas are packed with breakfast sausage, potatoes, onion, bell pepper, salsa, and cheese! Then baked in an egg mixture, and with more cheese plus crispy bacon.

Serve these delicious enchiladas with your favorites,

sour cream, salsa, cheese dip, pico, guacamole

What you will need

• 8 Flour tortillas ( I used fajita size , 8 inches)
• 5 eggs
• 1 Breakfast Sausage roll (I used Jimmy Dean, you can choose your choice of sausage)
• 4-5 slices of cooked bacon or bacon bits
• 2 % Milk or Half and Half , at least 1 cup
• 2 tbsp of flour
• 8oz bag of Mexican style shredded cheese
• Frozen diced potatoes ( at least 1 cup, add more if desired)
• 1/2 cup of Salsa ( mild, medium, or hot)
• 1 onion diced (optional)
• 1 bell pepper diced  (optiona)

Seasonings used on sausage: 1 sazon, garlic powder, cumin, black pepper, chili powder

How to make Brunch Quesadillas

1. Add sausage, bell pepper, and onion to frying pan. ( I add my vegetables first to cook down some before adding meat) Season sausage while cooking with the seasonings above or your choice of seasonings.
2. When the sausage is done browning, add the diced potatoes. Mix and let cook on low heat for at least 10 minutes, then turn the stove off.
3. Preheat oven to 375 Degrees
4. Next, add at least a handful of cheese, and salsa to the cooked sausage and potatoes.  Mix in real good.
5. Take out the tortillas and start adding the sausage mixture across the tortilla horizontal. Roll the tortillas  the long way so both ends are open.
6. Place tortillas side by side in a baking dish. You may want to grease the bottom of the dish lightly so that the tortillas won’t stick.
7. Mix together milk, eggs, and flour. Pour the mixture over the rolled enchiladas. Place enchiladas uncovered in the oven for 10 minutes.
8. After 10 minutes, top enchiladas with cheese and crumbled bacon. Place back in oven uncovered for 12-15 minutes.
9. Let cool for 5-7 minutes. ENJOY!