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
Scale
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
