Breakfast Enchiladas with Sausage, Bacon, and Cheddar Recipe
Introduction
These Breakfast Enchiladas are a delicious way to start your day with a savory, cheesy twist. Filled with scrambled eggs, sausage, bacon, and smothered in a creamy salsa sauce, they bring together classic breakfast flavors in a warm, comforting dish perfect for mornings or brunch gatherings.
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, for garnish
Instructions
- Step 1: Preheat your oven to 350 degrees F. Lightly spray a 9×13-inch baking dish with non-stick spray and set it aside.
- Step 2: Make the enchilada-salsa sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook until it turns golden-brown, about 30 seconds. Add ground cumin, then slowly pour in the milk while whisking to combine. Bring to a boil, then reduce to medium-low heat. Stir in cream cheese until melted, then add the salsa and 1 1/2 cups of cheddar cheese. Remove from heat and stir until smooth. Set sauce aside.
- Step 3: Prepare the filling: In a large non-stick skillet over medium-high heat, pour in the beaten eggs. Season with salt and pepper. Scramble and cook until eggs are just set, then remove from heat.
- Step 4: Assemble the enchiladas: Lay tortillas on a clean surface. Divide the scrambled eggs among the tortillas, placing them down the center of each. Top with several tablespoons of cooked sausage and bacon (reserve 1/4 cup each of sausage and bacon for topping). Sprinkle about one tablespoon of cheddar cheese and one tablespoon of the enchilada-salsa sauce over the fillings. Roll each tortilla tightly and arrange them seam-side down in the prepared baking dish.
- Step 5: Pour the remaining enchilada-salsa evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of cheddar cheese on top, then scatter the reserved sausage and bacon over the cheese layer.
- Step 6: Bake uncovered for 20 minutes, or until the cheese is melted and bubbly. Remove from oven and garnish with freshly chopped cilantro. Let the enchiladas stand for 5 to 10 minutes before serving to slightly cool and set. Enjoy!
Tips & Variations
- Use spicy salsa if you want an extra kick to your enchiladas.
- Substitute sausage and bacon with chorizo for a smoky, spicy flavor.
- For a vegetarian version, omit the meat and add sautéed vegetables like bell peppers and onions.
- To make ahead, prepare the enchiladas up to assembly, cover, and refrigerate overnight. Bake right before serving.
- Add a dollop of sour cream or avocado slices on top for creaminess and freshness.
Storage
Store 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 or microwave individual portions until warmed through. The enchiladas can also be frozen for up to 1 month; thaw in the refrigerator overnight before reheating.
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 in a skillet or microwave before rolling.
Can I prepare the sauce and filling in advance?
Absolutely! Both the sauce and scrambled eggs can be made a day ahead and stored separately in the refrigerator until you’re ready to assemble the enchiladas.
Print
Breakfast Enchiladas with Sausage, Bacon, and Cheddar Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This hearty Breakfast Enchiladas recipe combines fluffy scrambled eggs, savory maple sausage, crispy bacon, and creamy cheese sauce, all wrapped in warm flour tortillas and baked to bubbly perfection. It’s an ideal make-ahead breakfast or brunch option that delivers bold Tex-Mex flavors with a comforting twist.
Ingredients
Scale
Cheese 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
Enchiladas
- 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: Preheat your oven to 350 degrees F (175 degrees C) and lightly spray a 9×13-inch baking dish with non-stick spray. Set the dish aside for later use.
- Prepare enchilada cheese sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and stir constantly until the flour turns golden brown, about 30 seconds. Add the ground cumin. Slowly whisk in the milk and bring the mixture to a boil. Reduce heat to medium-low, add the cream cheese, stirring until melted. Stir in the salsa and 1 ½ cups cheddar cheese until the sauce is smooth and all the cheese has melted. Remove from heat and set aside.
- Cook 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 fully cooked and set. Remove from heat.
- Assemble the enchiladas: Lay out the tortillas on a clean surface. Divide the scrambled eggs equally among the tortillas, placing the eggs down the center. Top the eggs with several tablespoons each of the cooked maple sausage and bacon, reserving at least 1/4 cup of each for topping. Sprinkle 1 tablespoon of cheddar cheese and 1 tablespoon of the enchilada cheese sauce over the fillings in each tortilla. Roll up the tortillas tightly and place them seam side down into the prepared baking dish.
- Add remaining sauce and cheese: Pour the remaining enchilada cheese sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of cheddar cheese over the dish. Top with the reserved bacon and sausage for extra flavor and texture.
- Bake and garnish: Bake uncovered in the preheated oven for 20 minutes, or until the cheese is fully melted and bubbly. Remove from the oven and sprinkle with freshly chopped cilantro. Let the enchiladas stand for 5 to 10 minutes before serving to allow flavors to settle and to cool slightly. Enjoy warm!
Notes
- Use fresh grated cheddar cheese for best melting quality and flavor.
- Maple sausage adds a delicious hint of sweetness; substitute with regular breakfast sausage if preferred.
- Flour tortillas work best as they are soft and pliable for rolling.
- This dish can be made ahead to the assembly step, refrigerated, and baked just before serving.
- For a spicier kick, add jalapeños to the filling or salsa.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tex-Mex
Keywords: breakfast enchiladas, cheesy breakfast casserole, baked breakfast tortillas, Tex-Mex breakfast, sausage and bacon enchiladas
