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.

Ingredients

Scale

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 oven: Preheat your oven to 350 degrees F and spray a 9×13-inch baking dish with non-stick spray to prepare for baking.
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.
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.
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.
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.
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