Scale

1 lb breakfast sausage (pork or turkey)

1/4 cup salsa

1–2 cups potatoes O’Brien (with onions and peppers)

8 (8-inch) flour tortillas

6 large eggs

1 1/4 cups half-and-half

1 tbsp all-purpose flour

1/2 tsp kosher salt

1 1/2 cups shredded cheddar cheese, divided

1/2 cup shredded Monterey or pepper jack cheese, divided

Optional Toppings:
Chopped cilantro, diced tomatoes, green onions, crumbled bacon

Preheat oven to 350°F. Spray a 9×13” baking dish.

Brown sausage, drain fat, and stir in salsa, 3/4 cup cheddar, and 1/4 cup Monterey jack.

Heat potatoes in pan, then stir into sausage mix.

Fill each tortilla with 1/8 of the mix, roll, and place seam-down in dish.

Whisk eggs, half-and-half, flour, and salt. Pour over tortillas.

Sprinkle with remaining cheese. Cover with foil.

Bake 35 mins covered, then 10 mins uncovered until set and bubbly.

Add toppings and serve warm.