Breakfast Enchiladas Recipe
Introduction
Breakfast enchiladas are a flavorful and satisfying way to start your day. Packed with scrambled eggs, savory sausage, crispy bacon, and a creamy cheese sauce, this dish combines comfort and bold flavors in every bite.
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 aside.
- Step 2: Make the enchilada salsa sauce by melting butter in a medium saucepan over medium heat. Whisk in flour and stir until the flour turned golden-brown, about 30 seconds. Add ground cumin, then slowly pour in milk while whisking continuously. Bring to a boil, then reduce heat to medium-low.
- Step 3: Add cream cheese to the saucepan and stir until melted and smooth. Stir in salsa and 1 ½ cups cheddar cheese. Remove from heat and keep stirring until the cheese is fully melted. Set the sauce aside.
- Step 4: In a large non-stick skillet over medium-high heat, scramble the beaten eggs seasoned with salt and pepper. Cook until the eggs are set, then remove from heat.
- Step 5: Lay out the tortillas on a clean surface. Divide the scrambled eggs evenly among the tortillas, placing the eggs down the center of each.
- Step 6: Top the eggs on each tortilla with a few tablespoons of cooked sausage and bacon, reserving about 1/4 cup of each for the topping.
- Step 7: Sprinkle one tablespoon of cheddar cheese and one tablespoon of the enchilada-salsa sauce over the eggs and meat on each tortilla. Roll up each tortilla tightly and place them seam-side down in the prepared baking dish.
- Step 8: Pour the remaining enchilada-salsa sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of cheddar cheese over the top, then add the reserved bacon and sausage evenly over all.
- Step 9: Bake uncovered for 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and sprinkle with freshly chopped cilantro. Allow to cool for 5 to 10 minutes before serving. Enjoy!
Tips & Variations
- For a spicier kick, add diced jalapeños to the filling or use a hotter salsa in the sauce.
- Substitute breakfast sausage with chorizo or spicy Italian sausage for different flavors.
- Use corn tortillas for a gluten-free option, but warm them beforehand to prevent cracking.
- Make the sauce ahead of time and refrigerate to save time on busy mornings.
Storage
Store leftover breakfast enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350 degrees F oven until heated through, about 15 minutes. You can also microwave individual portions, but the oven method keeps the texture better.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these enchiladas the night before?
Yes, you can assemble the enchiladas the night before and store them covered in the refrigerator. Bake them just before serving to enjoy fresh, hot enchiladas.
Can I make these vegetarian?
Absolutely! Simply omit the sausage and bacon, and consider adding sautéed vegetables like bell peppers, onions, or mushrooms for extra flavor and texture.
Print
Breakfast Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
These Breakfast Enchiladas are a savory and satisfying morning dish featuring scrambled eggs, maple sausage, bacon, and a creamy cheddar and salsa sauce, all wrapped in soft flour tortillas and baked to perfection. Ideal for a hearty breakfast or brunch, they combine rich flavors with a cheesy, comforting texture.
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 and Topping
- 8 taco-size flour tortillas
- 1 cup freshly grated cheddar cheese
- Freshly chopped cilantro, for garnish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick spray and set aside to prepare for baking the enchiladas.
- Make Enchilada Salsa Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour and stir continuously until it turns golden brown, about 30 seconds. Add ground cumin and slowly pour in the milk while whisking to combine. Bring the mixture to a boil, then reduce heat to medium-low. Add the cream cheese and stir until melted and smooth. Stir in the salsa and 1 ½ cups grated cheddar cheese until the cheese has melted into the sauce. Remove from heat and keep warm.
- Cook Scrambled Eggs: Heat a large non-stick skillet over medium-high heat. Pour in the beaten eggs, seasoning with salt and pepper to taste. Scramble the eggs until they are fully cooked and set, then remove from heat.
- Assemble Enchiladas: Lay the tortillas flat on a clean surface. Evenly divide the scrambled eggs among the tortillas, placing them down the center. Top each with a few tablespoons of cooked maple sausage and cooked bacon, reserving about 1/4 cup of each for topping later. Sprinkle approximately one tablespoon of cheddar cheese and one tablespoon of the enchilada salsa sauce over the filling. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Add Sauce and Bake: Pour the remaining enchilada salsa sauce evenly over the rolled enchiladas. Sprinkle the remaining cup of fresh cheddar cheese on top, followed by the reserved bits of sausage and bacon. Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: After removing from the oven, sprinkle chopped fresh cilantro over the enchiladas. Let the dish stand for 5 to 10 minutes to cool slightly before serving. Enjoy your hearty and delicious breakfast enchiladas!
Notes
- Use fresh cheddar cheese for optimal melting and flavor.
- Maple sausage can be substituted with any preferred breakfast sausage.
- Adjust seasoning in eggs and sauce to taste, adding more salsa if you prefer a spicier dish.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- For a gluten-free option, substitute the flour tortillas with gluten-free tortillas and use gluten-free flour when making the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Breakfast Enchiladas, Cheesy Breakfast, Sausage and Bacon Enchiladas, Morning Meal, Easy Breakfast Recipes
