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
