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
