Breakfast Enchiladas Recipe

Introduction

Start your morning with these hearty and flavorful breakfast enchiladas that combine fluffy scrambled eggs, savory sausage, crispy bacon, and a creamy salsa cheese sauce. Perfectly baked and topped with fresh cilantro, they make a delightful and satisfying breakfast or brunch dish.

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 cooked and crumbled bacon, divided
• 1/2 cup freshly grated cheddar cheese
• 8 taco-size flour tortillas
• 1 cup freshly grated cheddar cheese
• freshly chopped cilantro

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray and set aside.
2. Step 2: Prepare the enchilada salsa: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook until golden brown, about 30 seconds. Add ground cumin, then slowly whisk in the milk. Bring to a boil, then reduce heat to medium-low. Stir in the cream cheese until melted and smooth. Add salsa and 1 ½ cups cheddar cheese, stirring until fully melted and combined. Remove from heat and set aside.
3. Step 3: Make the filling: In a large non-stick skillet over medium-high heat, pour in the beaten eggs and season with salt and pepper. Scramble the eggs until fully cooked and set. Remove from heat.
4. Step 4: Lay the tortillas on a clean surface. Divide the scrambled eggs evenly among them, placing the eggs down the center of each tortilla. Top the eggs 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 over the filling. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
5. Step 5: Pour the remaining enchilada salsa evenly over the rolled enchiladas. Sprinkle the reserved 1 cup of cheddar cheese evenly over the top. Add the reserved bacon and sausage. Bake uncovered for 20 minutes, or until the cheese is melted and bubbly. Remove from oven and garnish with chopped cilantro. Let stand for 5 to 10 minutes before serving.

Tips & Variations

• For a spicier kick, add chopped jalapeños or hot sauce to the filling or salsa mixture.
• Use corn tortillas for a gluten-free option, but warm them first to prevent cracking.
• Swap cheddar cheese for pepper jack or Monterey Jack for a different flavor profile.
• Make it vegetarian by leaving out the sausage and bacon and adding sautéed vegetables like bell peppers and onions.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F for 10-15 minutes until warmed through, or microwave individual portions for 1-2 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours ahead and keep them covered in the refrigerator. Bake just before serving for best results.

Can I freeze breakfast enchiladas?

Absolutely. Wrap portions tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Breakfast Enchiladas Recipe

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★★★★★

4.6 from 52 reviews

• Author: Andria
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

These Breakfast Enchiladas combine fluffy scrambled eggs, savory maple sausage, crispy bacon, and melted cheddar cheese wrapped in soft flour tortillas, all smothered in a creamy, cheesy salsa-based sauce. Baked to bubbly perfection and garnished with fresh cilantro, they make a delicious and satisfying start to your day.

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Ingredients

Scale 1x2x3x

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 oven: Preheat your oven to 350 degrees F and spray a 9×13-inch baking dish with non-stick spray to prepare for baking.
2. Make the enchilada salsa sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook until golden brown, about 30 seconds. Add the ground cumin, then slowly whisk in the milk. Bring mixture to a boil, then reduce heat to medium-low. Add cream cheese and stir until melted and smooth. Stir in the salsa and 1 ½ cups of cheddar cheese until fully melted and the sauce is smooth. Remove from heat and set aside.
3. Cook the scrambled eggs: Heat a large non-stick skillet over medium-high heat. Pour in the beaten eggs, season with salt and pepper, and scramble until just set. Remove from heat and set aside.
4. Assemble the enchiladas: 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 with a few tablespoons of cooked maple sausage and cooked bacon, reserving at least 1/4 cup each for topping. Sprinkle each with 1 tablespoon cheddar cheese and 1 tablespoon of the enchilada salsa sauce. Roll up the tortillas tightly and place them 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 cheddar cheese evenly over the top. Then, sprinkle the reserved bacon and sausage on top. Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
6. Garnish and serve: Remove from the oven and sprinkle with freshly chopped cilantro. Let the enchiladas stand for 5 to 10 minutes to cool slightly before serving. Enjoy your hearty breakfast enchiladas!

Notes

• You can substitute turkey sausage or chicken sausage for a leaner option.
• Use corn tortillas for a gluten-free variation.
• If you prefer a spicier dish, add diced jalapeños to the filling or salsa.
• Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Mexican-American

Keywords: Breakfast Enchiladas, Scrambled Egg Enchiladas, Cheesy Enchiladas, Sausage and Bacon Enchiladas