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