Breakfast Enchiladas Recipe
Introduction
Start your morning with these delicious Breakfast Enchiladas, packed with savory sausage, crispy bacon, and fluffy scrambled eggs. Topped with a creamy cheese sauce and baked to bubbly perfection, they’re a perfect hearty breakfast to share with family and friends.
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
Instructions
- Step 1: Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray and set aside.
- Step 2: Make the enchilada-salsa sauce by melting butter in a medium saucepan over medium heat. Whisk in the flour and cook until golden brown, about 30 seconds. Add ground cumin, then slowly whisk in milk. Bring to a boil, then reduce heat to medium-low. Stir in cream cheese until melted, then add salsa and cheddar cheese. Remove from heat and stir until smooth. Set aside.
- Step 3: In a large non-stick skillet over medium-high heat, pour in the beaten eggs. Season with salt and pepper. Scramble the eggs until set, then remove from heat.
- Step 4: Lay tortillas flat on a clean surface. Divide scrambled eggs evenly among tortillas, placing them down the center. Top each with a few tablespoons of cooked sausage and bacon, reserving about 1/4 cup each for topping. Add one tablespoon of cheddar cheese and one tablespoon of enchilada-salsa over the fillings. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Step 5: Pour the remaining enchilada-salsa sauce evenly over the rolled enchiladas. Sprinkle the reserved cup of cheddar cheese on top, then scatter the reserved bacon and sausage over all. Bake uncovered for 20 minutes, or until cheese is melted and bubbly.
- Step 6: Remove from oven and sprinkle with freshly chopped cilantro. Let stand 5 to 10 minutes to cool slightly before serving. Enjoy!
Tips & Variations
- For a vegetarian version, substitute the sausage and bacon with sautéed mushrooms or spiced black beans.
- Use pepper jack cheese in place of cheddar for a spicier kick.
- Warm tortillas before filling to make rolling easier and prevent cracking.
- Add diced jalapeños or hot sauce to the enchilada-salsa for extra heat.
Storage
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350 degrees F until warmed through, about 10–15 minutes, or microwave individual portions until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these breakfast enchiladas ahead of time?
Yes, you can assemble the enchiladas the night before and refrigerate them. Bake fresh in the morning following the same instructions for a warm, fresh meal.
What can I substitute for cream cheese in the sauce?
You can use sour cream or Greek yogurt as a substitute for cream cheese, though the sauce will be slightly less thick and creamy.
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Breakfast Enchiladas Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
These delicious Breakfast Enchiladas bring together fluffy scrambled eggs, savory maple sausage, crispy bacon, and a creamy cheesy salsa sauce all wrapped in warm tortillas. Baked until bubbly and golden, this hearty breakfast casserole is perfect for sharing with family or guests on a weekend morning.
Ingredients
Scale
Enchilada-Salsa 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°F (175°C) and lightly spray a 9×13-inch baking dish with non-stick spray. This will be used later to bake the enchiladas.
- Prepare 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 whisk in the milk to combine smoothly. Bring the mixture to a boil, then reduce heat to medium-low. Stir in the cream cheese until melted and smooth. Add the salsa and 1 ½ cups cheddar cheese, stirring until all cheese is melted and the sauce is creamy. 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 and season with salt and pepper. Scramble the eggs gently until fully cooked and set. Remove from heat.
- Assemble the Enchiladas: Lay out the tortillas on a clean surface. Divide the scrambled eggs evenly among the tortillas, placing the eggs down the center of each. Add a few tablespoons of the cooked sausage and bacon on top of the eggs, reserving at least 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 meat and eggs. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Bake the Enchiladas: Pour the remaining enchilada-salsa sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup cheddar cheese across the top, then add the reserved bacon and sausage pieces. 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 freshly chopped cilantro over the enchiladas. Let them rest for about 5 to 10 minutes to cool slightly before serving. Enjoy your hearty and flavorful breakfast enchiladas!
Notes
- You can substitute the maple sausage and bacon with any breakfast meat of your choice or use vegetarian sausage for a different twist.
- For a spicier version, add diced jalapeños or hot sauce to the enchilada-salsa sauce.
- Make sure to roll tortillas tightly to prevent the filling from spilling out during baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- You can prepare the sauce and filling ahead of time to save morning prep time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast enchiladas, scrambled egg enchiladas, cheesy enchiladas, breakfast casserole, maple sausage, bacon, brunch recipe
