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

Scale

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