Breakfast Enchiladas Recipe
These Breakfast Enchiladas are a savory and satisfying morning meal featuring fluffy scrambled eggs, smoky maple sausage, crispy bacon, and melty cheddar cheese wrapped in soft flour tortillas. Topped with a creamy enchilada-salsa sauce and finished with fresh cilantro, this dish bakes to bubbly perfection, making it an excellent option for a hearty breakfast or brunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Scale
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
- Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick spray to prevent sticking. Set the dish aside for later use.
- Make Enchilada-Salsa: In a medium saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour and cook until the mixture turns golden brown, about 30 seconds. Add the ground cumin, then slowly pour the milk in while whisking continuously to combine. Bring the mixture to a boil, then reduce heat to medium-low. Stir in the cream cheese until melted, then add the salsa and grated cheddar cheese. Remove from heat and stir until smooth. Set aside.
- Cook the Eggs: Heat a large non-stick skillet over medium-high heat. Pour in the beaten eggs, seasoning with salt and pepper to taste. Scramble the eggs until fully set, then remove from heat.
- Assemble the Enchiladas: Lay out the flour tortillas on a clean surface. Evenly distribute the scrambled eggs among the tortillas, placing the eggs in the center of each. Top the eggs with maple sausage and bacon, reserving about a quarter cup of each for later topping. Sprinkle each with a tablespoon of cheddar cheese and a tablespoon of the enchilada-salsa sauce. Roll each tortilla tightly and arrange them seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada-salsa sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining cup of cheddar cheese evenly on top, followed by the reserved sausage and bacon pieces.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20 minutes, or until the cheese is completely melted and bubbly.
- Garnish and Serve: Remove the enchiladas from the oven, sprinkle with freshly chopped cilantro, and allow to stand for 5 to 10 minutes to cool slightly before serving. Enjoy your delicious breakfast enchiladas!
Notes
- For a spicier version, add diced jalapeños to the filling or salsa.
- You can substitute turkey sausage or vegetarian sausage to make a lighter or vegetarian-friendly version.
- Make sure to reserve some sausage and bacon to sprinkle on top for texture and flavor.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Use corn tortillas instead of flour tortillas to make it gluten-free, but softening them before rolling is recommended to prevent cracking.
Keywords: Breakfast Enchiladas, Scrambled Eggs Enchiladas, Maple Sausage, Bacon Enchiladas, Cheesy Breakfast Bake
Find it online: https://islawhite.com/breakfast-enchiladas-recipe/
