Breakfast Enchiladas Recipe
Introduction
Breakfast Enchiladas are a delicious way to start your day with a hearty, flavorful meal. Packed with eggs, bacon, sausage, and lots of cheese, these enchiladas are perfect for brunch or a cozy weekend breakfast. Topped with a creamy enchilada salsa and fresh cilantro, they’re sure to become a family favorite.
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 oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray and set aside.
- Step 2: Prepare the enchilada salsa: In a medium saucepan over medium heat, melt butter. Whisk in flour and stir until golden brown, about 30 seconds. Add ground cumin. Slowly pour in milk while whisking to combine. Bring to a boil, then reduce heat to medium-low. Add cream cheese and stir until melted. Stir in salsa and 1 ½ cups cheddar cheese until smooth. Remove from heat and set aside.
- Step 3: For the filling, heat a large non-stick skillet over medium-high heat. Pour in beaten eggs, season with salt and pepper, and scramble until set. Remove from heat.
- Step 4: Lay tortillas on a clean surface. Divide scrambled eggs evenly among tortillas, placing the eggs down the center. Top with a few tablespoons of cooked sausage and bacon, reserving at least 1/4 cup of each for topping. Sprinkle 1 tablespoon cheddar cheese and 1 tablespoon enchilada salsa over the filling. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Step 5: Pour remaining enchilada salsa evenly over the rolled enchiladas. Sprinkle with remaining 1 cup cheddar cheese. Top with reserved bacon and sausage. Bake uncovered for 20 minutes or until cheese is melted and bubbly. Remove from oven, sprinkle with chopped cilantro, and let stand 5 to 10 minutes before serving. Enjoy!
Tips & Variations
- For a spicier kick, add chopped jalapeños or a dash of hot sauce to the enchilada salsa.
- Substitute turkey sausage or vegetarian sausage to lighten the dish or accommodate dietary preferences.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Prepare the enchilada salsa a day ahead to allow flavors to deepen.
Storage
Store leftover breakfast enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through, about 10-15 minutes, or microwave in short intervals to avoid sogginess. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas the night before and refrigerate. Bake them fresh the next morning for best results.
Can I use a different type of cheese?
Absolutely! Monterey Jack, pepper jack, or a Mexican cheese blend work well and add different flavors. Feel free to use what you have on hand.
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Breakfast Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Breakfast Enchiladas are a hearty and flavorful morning dish featuring eggs, bacon, maple sausage, and cheddar cheese wrapped in soft flour tortillas. These enchiladas are baked with a rich and creamy enchilada salsa sauce made from butter, flour, spices, cream cheese, salsa, and melted cheddar, then topped with extra cheese and crispy bacon and sausage for a satisfying, comforting brunch or breakfast option.
Ingredients
Enchilada Salsa
- 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
- 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. Lightly spray a 9×13-inch baking dish with non-stick spray and set it aside.
- Make Enchilada Salsa: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook until it turns golden brown, about 30 seconds. Add the ground cumin and slowly whisk in the milk. Bring the mixture to a boil, then reduce heat to medium-low. Add the cream cheese and stir until it melts completely. Stir in the salsa and cheddar cheese until the sauce is smooth and all cheese is melted. Remove from heat and set aside.
- Prepare Egg Filling: Heat a large non-stick skillet over medium-high heat. Pour in the beaten eggs and season with salt and pepper. Scramble the eggs, cooking just until set, then remove from heat.
- Assemble Enchiladas: Lay tortillas flat on a clean surface. Evenly divide the scrambled eggs among them, placing the eggs along the center of each tortilla. Top the eggs with a few tablespoons of cooked sausage and bacon, reserving about 1/4 cup of each for the topping. Sprinkle each tortilla with 1 tablespoon of cheddar cheese and 1 tablespoon of the prepared enchilada salsa over the filling. Roll each tortilla up tightly and arrange them seam-side down in the prepared baking dish.
- Bake Enchiladas: Pour the remaining enchilada salsa evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of cheddar cheese on top, then scatter the reserved bacon and sausage over everything. Bake uncovered at 350°F for 20 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the enchiladas from the oven and sprinkle with freshly chopped cilantro. Let them stand for 5 to 10 minutes before serving to allow flavors to meld and for easier slicing. Enjoy your delicious breakfast enchiladas!
Notes
- You can substitute flour tortillas with corn tortillas if preferred, but they may be less pliable.
- Maple sausage can be swapped with any breakfast sausage of your choice.
- For a spicier kick, add chopped jalapeños to the eggs or salsa.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- Ensure eggs are not overcooked for moist and tender filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Keywords: breakfast, enchiladas, eggs, bacon, sausage, cheddar cheese, Mexican breakfast, brunch, baked enchiladas
