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.

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. Spray a 9×13-inch baking dish with non-stick spray and set it aside to use later.
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.
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.
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.
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.
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