Breakfast Enchiladas Recipe

Introduction

Breakfast Enchiladas are a delicious and hearty way to start your day. Filled with eggs, crispy bacon, savory sausage, and gooey cheddar cheese, then topped with a creamy enchilada salsa, this dish brings all your morning favorites together in one delightful meal.

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, for garnish

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Lightly spray a 9×13-inch baking dish with non-stick spray and set aside.
2. Step 2: Prepare the enchilada salsa sauce. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook until it turns golden-brown, about 30 seconds. Add ground cumin.
3. Step 3: Slowly whisk in the milk, combining thoroughly. Bring the mixture to a boil, then reduce heat to medium-low. Stir in cream cheese until melted and smooth. Add salsa and 1 ½ cups cheddar cheese, stirring until melted completely. Remove from heat and set aside.
4. Step 4: In a large non-stick skillet over medium-high heat, pour in the beaten eggs. Season with salt and pepper. Scramble the eggs until fully cooked, then remove from heat.
5. Step 5: Lay out the tortillas on a clean surface. Divide the scrambled eggs evenly among them, placing the eggs down the center of each tortilla. Top each with a few tablespoons of cooked sausage and bacon, reserving about 1/4 cup of each for the topping.
6. Step 6: Sprinkle each with one tablespoon of cheddar cheese and one tablespoon of enchilada salsa sauce. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
7. Step 7: Pour the remaining enchilada salsa sauce evenly over the rolled enchiladas. Sprinkle the remaining cup of cheddar cheese on top, then add the reserved bacon and sausage.
8. Step 8: Bake uncovered for 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and garnish with freshly chopped cilantro. Allow to cool for 5 to 10 minutes before serving. Enjoy!

Tips & Variations

• For a spicier kick, add diced jalapeños to the filling or use a hotter salsa in the sauce.
• Substitute turkey sausage or vegetarian sausage for a lighter or meatless option.
• Use corn tortillas for a gluten-free alternative, but soften them first by warming in a damp towel.
• Add sautéed onions or bell peppers to the scrambled eggs for extra flavor and veggies.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through, about 10–15 minutes, or microwave individual portions for 1–2 minutes. For longer storage, freeze the assembled but unbaked enchiladas for up to 1 month; thaw overnight before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make breakfast enchiladas ahead of time?

Yes, you can prepare and assemble the enchiladas the night before. Cover and refrigerate them, then bake fresh in the morning. This saves time and makes breakfast hassle-free.

What can I use if I don’t have cream cheese?

If you don’t have cream cheese, you can substitute with sour cream or a mild soft cheese like ricotta. The texture might be slightly different, but the sauce will still be creamy and delicious.

Breakfast Enchiladas Recipe

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★★★★★

4.8 from 88 reviews

• Author: Sarah
• Total Time: 45 minutes
• Yield: 8 servings 1x

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Description

Breakfast Enchiladas are a delicious and savory breakfast dish featuring scrambled eggs, crispy bacon, maple sausage, and cheddar cheese wrapped in flour tortillas and baked with a creamy, cheesy enchilada salsa sauce. Topped with extra bacon, sausage, cheese, and fresh cilantro, this recipe offers a comforting and hearty start to your day.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat and prepare dish: Preheat your oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray and set it aside to use later.
2. Make enchilada salsa sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until the mixture turns golden-brown, about 30 seconds. Add ground cumin, then slowly whisk in the milk to combine. Bring the mixture to a boil, then reduce heat to medium-low. Add the cream cheese and stir until melted and smooth. Stir in the salsa and 1 ½ cups cheddar cheese until fully melted and well combined. Remove from heat and set aside.
3. Prepare the egg filling: Heat a large non-stick skillet over medium-high heat. Pour in the beaten eggs, seasoning with salt and pepper. Scramble the eggs until just set, then remove from heat.
4. Assemble the enchiladas: Lay out the tortillas on a clean work surface. Divide the scrambled eggs evenly among the tortillas, placing the eggs down the center of each. Top with a few tablespoons of cooked sausage and bacon, reserving at least 1/4 cup of each for topping. Sprinkle one tablespoon of cheddar cheese and one tablespoon of the enchilada salsa sauce on top of the eggs and meat. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
5. Top and bake: Pour the remaining enchilada salsa sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of cheddar cheese over the top. Scatter the reserved sausage and bacon pieces evenly on top. Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
6. Garnish and serve: Remove the dish from the oven and sprinkle with freshly chopped cilantro. Allow to cool for 5 to 10 minutes before serving. Enjoy your hearty and flavorful breakfast enchiladas!

Notes

• Use freshly grated cheddar cheese for best melting and flavor.
• You can substitute turkey sausage or turkey bacon for a leaner option.
• Make sure to cook the sausage and bacon fully before adding to the enchiladas.
• Store leftover enchiladas covered in the refrigerator for up to 3 days and reheat in the oven or microwave.
• Feel free to add diced peppers or onions to the egg scramble for extra veggies.
• Adjust the salsa amount based on preferred spice level.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Mexican-American

Keywords: Breakfast Enchiladas, eggs, bacon, sausage, cheddar cheese, enchilada salsa, baked breakfast, Mexican breakfast, brunch