Introduction

Breakfast enchiladas make for a hearty and flavorful start to your day. Packed with scrambled eggs, savory sausage, bacon, and a creamy cheesy salsa sauce, this dish combines comfort and spice in every bite. It’s perfect for a weekend brunch or a special breakfast gathering.

A white rectangular baking dish is filled with five rolled tortillas lined up in a row, each partially covered by a glossy layer of melted bright orange cheddar cheese mixed with bits of browned ground meat scattered evenly on top. Small green herb pieces are sprinkled across the cheese, adding a touch of color. The tortillas at the far edge of the dish are exposed, showing their soft, white texture beneath the cheesy topping. The dish rests on a white marbled surface, enhancing the warm colors of the baked dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Enchilada-Salsa:

2 Tablespoons salted butter
1 Tablespoon all-purpose flour
1/2 teaspoon ground cumin
1 cup milk
3 ounces cream cheese
1/3 cup salsa
1 ½ cups freshly grated cheddar cheese

Filling:

8 large eggs, beaten
Salt and pepper, to taste
12 ounces cooked and crumbled maple sausage, divided
12 ounces crumbled and cooked bacon, divided
1/2 cup freshly grated cheddar cheese
8 taco-size flour tortillas

Toppings:

1 cup freshly grated cheddar cheese
Freshly chopped cilantro

Instructions

Step 1: Preheat your oven to 350 degrees F. Lightly spray a 9×13-inch baking dish with non-stick spray and set it aside.
Step 2: Prepare the enchilada-salsa. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and stir until it turns golden brown, about 30 seconds.
Step 3: Add the ground cumin, then slowly pour in the milk while whisking constantly to combine. Bring the mixture to a boil, then reduce heat to medium-low.
Step 4: Stir in the cream cheese until melted and smooth. Add the salsa and cheddar cheese, stirring until all cheese is melted. Remove from heat and set aside.
Step 5: In a large non-stick skillet over medium-high heat, scramble the beaten eggs seasoned with salt and pepper until set. Remove from heat.
Step 6: Lay out the tortillas on a clean surface. Distribute scrambled eggs evenly among them, placing the eggs down the center of each tortilla.
Step 7: Top the eggs with several tablespoons of cooked sausage and bacon, reserving about 1/4 cup of each for the topping. Sprinkle each with 1 tablespoon cheddar cheese and 1 tablespoon enchilada-salsa.
Step 8: Roll each tortilla tightly and place them seam-side down in the prepared baking dish.
Step 9: Pour the remaining enchilada-salsa evenly over the rolled enchiladas. Sprinkle the reserved cup of cheddar cheese and the reserved bacon and sausage on top.
Step 10: Bake uncovered for 20 minutes or until the cheese is melted and bubbly. Remove from oven and garnish with freshly chopped cilantro. Let cool for 5 to 10 minutes before serving.

Tips & Variations

Use spicy chorizo or turkey sausage for a different flavor twist.
Substitute flour tortillas with corn tortillas for a gluten-free option.
For added veggies, add sautéed bell peppers or onions to the egg mixture.
Add a dollop of sour cream or avocado slices on top when serving for extra creaminess.

Storage

Store leftover breakfast enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through or in the microwave in short intervals to avoid sogginess.

How to Serve

A white baking dish filled with rolled tortillas layered side by side, covered with a thick even layer of melted orange cheddar cheese that appears smooth and glossy. Scattered on top are small chunks of cooked ground meat with a browned texture, and a sprinkle of finely chopped fresh green herbs adds small pops of color across the cheese. The edges of the white tortillas peek out from under the cheese layer, showing their soft and folded texture. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make breakfast enchiladas ahead of time?

Yes, you can assemble the enchiladas a day ahead and refrigerate before baking. Just add an extra few minutes to the baking time if baking from cold.

What can I use instead of bacon and sausage?

You can substitute with cooked ham, turkey bacon, or for a vegetarian option, use sautéed mushrooms or black beans as the filling.