Breakfast Enchiladas Recipe
Introduction
Breakfast Enchiladas are a delicious and hearty way to start your day. Packed with eggs, bacon, sausage, and plenty of cheese, these enchiladas are wrapped in warm tortillas and topped with a creamy salsa sauce. Perfect for a weekend brunch or a special breakfast gathering.
Ingredients
- 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
- 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
- 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: To make the enchilada salsa, melt butter in a medium saucepan over medium heat. Whisk in flour and stir until it turns golden-brown, about 30 seconds. Add ground cumin, then slowly whisk in the milk until combined. Bring to a boil, then reduce heat to medium-low. Add cream cheese and stir until melted. Stir in salsa and 1 ½ cups cheddar cheese until smooth. Remove from heat and set aside.
- Step 3: For the filling, heat a large non-stick skillet over medium-high heat. Pour in the beaten eggs, season with salt and pepper, and scramble until set. Remove from heat.
- Step 4: Lay the tortillas flat on a clean surface. Divide the scrambled eggs evenly among the tortillas, placing them down the center. Top each with a few tablespoons of cooked sausage and bacon, reserving about 1/4 cup of each for topping. Sprinkle one tablespoon of cheddar cheese and one tablespoon of enchilada salsa over the filling. Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
- Step 5: Pour the remaining enchilada salsa evenly over the rolled tortillas. Sprinkle the remaining cup of cheddar cheese over the top, then evenly distribute the reserved bacon and sausage on top. Bake uncovered for 20 minutes, or until cheese is melted and bubbly.
- Step 6: Remove from oven and sprinkle with freshly chopped cilantro. Let the enchiladas cool for 5 to 10 minutes before serving. Enjoy!
Tips & Variations
- For a spicier kick, add chopped jalapeños to the filling or sprinkle some hot sauce on top before baking.
- Substitute sausage and bacon with cooked chorizo or turkey sausage for a different flavor.
- Use corn tortillas for a gluten-free option and a slightly different texture.
- Make the enchilada salsa a day ahead to enhance the flavors and save time on busy mornings.
Storage
Store leftover breakfast enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave-safe dish, covered, for 1 to 2 minutes or until warmed through. You can also reheat in the oven at 350 degrees F for about 10 minutes to retain a crispy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare breakfast enchiladas the night before?
Yes, you can assemble the enchiladas the night before and keep them covered in the refrigerator. Just add the cheese topping and bake fresh in the morning for best results.
Can I freeze breakfast enchiladas?
Absolutely. Wrap the baked enchiladas tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven until heated through.
Print
Breakfast Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Breakfast Enchiladas are a delicious and hearty morning dish featuring scrambled eggs, crispy bacon, savory maple sausage, and cheddar cheese wrapped in soft flour tortillas. These enchiladas are generously covered in a creamy, cheesy enchilada salsa sauce and baked until bubbly and golden. Topped with fresh cilantro, they make the perfect comforting brunch or breakfast option.
Ingredients
Enchilada Salsa Sauce
- 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
Assembly
- 8 taco-size flour tortillas
- 1 cup freshly grated cheddar cheese
- Freshly chopped cilantro, for garnish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 degrees F. Lightly spray a 9×13-inch baking dish with non-stick cooking spray and set it aside for later use.
- Make Enchilada Salsa Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour and stir continuously until the mixture turns golden-brown, about 30 seconds. Add ground cumin, then slowly pour in the milk while whisking to avoid lumps. Bring the mixture to a boil, then reduce the heat to medium-low. Stir in the cream cheese until fully melted and smooth. Add the salsa and cheddar cheese, stirring until all cheese melts and the sauce is creamy. Remove from heat and set aside.
- Cook the Eggs: Heat a large non-stick skillet over medium-high heat. Pour in the beaten eggs and season with salt and pepper. Scramble the eggs, stirring frequently, until just set. Remove from heat.
- Assemble Enchiladas: Lay the tortillas flat on a clean surface. Divide the scrambled eggs equally among the tortillas, placing them down the center of each. Top the eggs with a few tablespoons of the cooked sausage and bacon, reserving about 1/4 cup of each for topping later. Sprinkle approximately one tablespoon each of shredded cheddar cheese and enchilada salsa over the meat and eggs. Roll the tortillas tightly and place seam-side down in the prepared baking dish.
- Bake and Finish: Pour the remaining enchilada salsa evenly over the rolled enchiladas. Sprinkle the remaining cup of cheddar cheese over the top. Add the reserved bacon and sausage on top. Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and sprinkle with freshly chopped cilantro. Allow the dish to stand for 5 to 10 minutes before serving to cool slightly and let flavors meld. Enjoy your breakfast enchiladas!
Notes
- You can substitute flour tortillas with corn tortillas for a gluten-free alternative if desired.
- Use any cooked breakfast sausage or bacon variation to customize the flavor.
- For a spicier version, add diced jalapeños to the enchilada salsa or eggs.
- Make ahead by assembling enchiladas the night before; cover and refrigerate, then bake fresh in the morning.
- Leftovers store well covered in the refrigerator for up to 3 days and reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
Keywords: breakfast enchiladas, scrambled eggs, bacon, sausage, enchilada sauce, cheesy breakfast, brunch recipes, Mexican breakfast
