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