Breakfast Enchiladas Recipe
Introduction
Breakfast Enchiladas are a delicious and hearty way to start your day. Filled with eggs, bacon, sausage, and plenty of cheese, these enchiladas bring a satisfying mix of flavors wrapped in warm tortillas and topped with creamy enchilada salsa.
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 oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray and set aside.
- Step 2: To prepare the enchilada salsa, melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring, until golden-brown, about 30 seconds. Add ground cumin and slowly pour in milk while whisking. Bring to a boil, then reduce heat to medium-low. Stir in cream cheese until melted. Add salsa and cheddar cheese, stirring until smooth. Remove from heat and set aside.
- Step 3: In a large non-stick skillet over medium-high heat, pour beaten eggs. Season with salt and pepper. Scramble and cook until eggs are set, then remove from heat.
- Step 4: Lay tortillas on a clean surface. Divide scrambled eggs evenly among them, placing the eggs down the center of each tortilla. Top with a few tablespoons each 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 tortillas tight and place seam-side down in the prepared baking dish.
- Step 5: Pour remaining enchilada salsa evenly over the rolled enchiladas. Sprinkle with the remaining cup of cheddar cheese and top with reserved bacon and sausage. Bake uncovered for 20 minutes, until cheese is melted and bubbly.
- Step 6: Remove from oven and sprinkle with freshly chopped cilantro. Let sit for 5 to 10 minutes before serving. Enjoy!
Tips & Variations
- Use mild or spicy salsa to match your preferred heat level.
- Substitute sausage and bacon with chorizo or turkey bacon for a different flavor.
- For a vegetarian version, replace meat with sautéed vegetables and beans.
- Make ahead by assembling the enchiladas the night before and refrigerating; bake when ready to serve.
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 until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use corn tortillas instead of flour tortillas?
Yes, you can substitute corn tortillas if you prefer. To prevent them from breaking, warm them briefly before filling and rolling.
Can I freeze breakfast enchiladas?
Absolutely. Wrap tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Breakfast Enchiladas Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
Breakfast Enchiladas are a flavorful and hearty dish featuring scrambled eggs, crispy bacon, savory maple sausage, and melted cheddar cheese, all wrapped in warm tortillas and smothered with a creamy, cheesy enchilada-salsa sauce. Baked to bubbly perfection and garnished with fresh cilantro, these enchiladas make a satisfying and delicious breakfast or brunch option.
Ingredients
Scale
Enchilada Salsa and 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
- 8 taco-size flour tortillas
- 1 cup freshly grated cheddar cheese (for topping)
- Freshly chopped cilantro (for garnish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees F (175 degrees C) and spray a 9×13-inch baking dish with non-stick spray. Set it aside to use later.
- Make Enchilada-Salsa Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and stir continuously until the mixture turns golden brown, about 30 seconds. Add the ground cumin, then slowly pour in the milk while whisking continuously to prevent lumps. Bring the mixture to a boil, then reduce heat to medium-low. Add the cream cheese and stir until it melts completely. Stir in the salsa and 1 ½ cups cheddar cheese until the sauce is smooth and cheesy. 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 and season with salt and pepper. Scramble the eggs until they are just set, then remove from heat.
- Assemble Enchiladas: Lay the tortillas flat on a clean work surface. Evenly divide the scrambled eggs among the tortillas, placing them down the center of each. Top each with a few tablespoons of both the cooked maple sausage and bacon, reserving at least 1/4 cup of each for topping. Sprinkle one tablespoon of cheddar cheese and one tablespoon of the prepared enchilada-salsa sauce over the egg and meat mixture. Roll the tortillas tightly and place them 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 cup of cheddar cheese on top, then scatter the reserved bacon and sausage over the cheese. Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the enchiladas from the oven and sprinkle generously with freshly chopped cilantro. Let them cool for 5 to 10 minutes before serving to allow the sauce to set slightly. Enjoy your delicious breakfast enchiladas!
Notes
- Use taco-size flour tortillas for easy rolling and perfect portion size.
- Maple sausage and bacon can be substituted with any cooked breakfast sausage or turkey bacon for variation.
- For a spicier enchilada-salsa sauce, use a salsa with added heat or add a pinch of cayenne pepper.
- Leftover enchiladas can be refrigerated and reheated in the oven or microwave.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend in the sauce and use gluten-free tortillas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Keywords: Breakfast Enchiladas, Eggs, Bacon, Sausage, Cheddar Cheese, Enchilada Sauce, Brunch, Mexican Breakfast
