Introduction

These Breakfast Enchiladas are a delicious and satisfying way to start your day. Filled with scrambled eggs, savory sausage, and bacon, then topped with a creamy cheese sauce, they bring comfort and flavor to your breakfast table.

A white casserole dish holds five rolled tortillas placed side by side, each topped with melted bright yellow-orange cheese that blankets the tortillas fully. Small pieces of browned ground meat are scattered evenly over the cheese, with a sprinkle of chopped green herbs adding color contrast. The cheese has a smooth, glossy texture with slightly browned spots, indicating it was baked. The dish is set on a white marbled surface, adding a clean and bright background to the rich colors of the food. photo taken with an iphone --ar 4:5 --v 7

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 your oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray and set it aside.
Step 2: For the enchilada salsa, melt butter in a medium saucepan over medium heat. Whisk in the flour and stir until it turns golden brown, about 30 seconds. Add ground cumin, then 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: In a large non-stick skillet over medium-high heat, pour in the beaten eggs. Season with salt and pepper, then scramble until fully cooked. Remove from heat.
Step 4: Lay out the tortillas on a clean surface. Divide the scrambled eggs among them, placing the eggs down the center of each tortilla. Top with sausage and bacon, reserving about 1/4 cup of each for topping. Sprinkle one tablespoon cheddar cheese and one tablespoon enchilada salsa over the eggs and meat. Roll each tortilla tightly and place in the prepared baking dish.
Step 5: Pour the remaining enchilada salsa evenly over the rolled tortillas. Sprinkle the remaining cup of cheddar cheese evenly on top, then add the reserved sausage and bacon. Bake uncovered for 20 minutes, until cheese is melted and bubbly. Remove from oven and sprinkle with freshly chopped cilantro. Let stand 5 to 10 minutes before serving. Enjoy!

Tips & Variations

Use spicy sausage or add jalapeños for a little extra heat.
Swap cheddar for pepper jack cheese for a different flavor profile.
Make the sauce ahead of time to save prep time in the morning.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F for about 10-15 minutes or until warmed through, or microwave individual portions until hot.

How to Serve

The dish shows a folded white tortilla filled with soft yellow scrambled eggs and browned sausage chunks, placed on a white plate with speckled details. The top layer of the dish is covered with melted bright orange cheddar cheese, scattered with small bits of cooked sausage and sprinkled with finely chopped green herbs. The edges of the melted cheese are slightly gooey, mixing with a creamy orange sauce underneath. A sprig of fresh green parsley sits beside the main dish on the plate. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these breakfast enchiladas?

Yes, you can freeze them before baking. Wrap tightly and freeze for up to 2 months. Bake directly from frozen, adding extra baking time as needed.

Can I make these vegetarian?

Absolutely! Simply omit the sausage and bacon and add sautéed vegetables like bell peppers, onions, or mushrooms for extra flavor and texture.

Breakfast Enchiladas Recipe

Print Recipe

★★★★★

4.8 from 82 reviews

Delicious and comforting Breakfast Enchiladas featuring scrambled eggs, savory maple sausage, crispy bacon, and a creamy cheesy enchilada salsa sauce, all wrapped in soft flour tortillas and baked to bubbly perfection. Perfect for a hearty morning meal or brunch gathering.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

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

Toppings

1 cup freshly grated cheddar cheese
freshly chopped cilantro

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with non-stick spray and set it aside for later use.
Make the Enchilada Salsa Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour and stir continuously until the flour turns a golden-brown color, about 30 seconds. Add the ground cumin, then slowly whisk in the milk, combining thoroughly. Bring the mixture to a boil, then reduce the heat to medium-low. Add the cream cheese, stirring until fully melted and smooth. Stir in the salsa and 1 ½ cups grated cheddar cheese until the cheese is melted and the sauce is smooth. Remove from heat and set aside.
Prepare the 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 gently and cook until just set. Remove from heat.
Assemble the Enchiladas: Lay out the flour tortillas on a clean surface. Divide the scrambled eggs evenly among the tortillas, placing them in the center of each. Top the eggs with a few tablespoons each of the cooked maple sausage and cooked bacon, reserving about ¼ cup of each for topping later. Sprinkle about one tablespoon of cheddar cheese and one tablespoon of the enchilada salsa sauce over the egg and meat mixtures. Roll up 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 tortillas in the baking dish. Sprinkle the remaining cup of cheddar cheese evenly on top, then add the reserved bacon and sausage as a final topping. Bake uncovered for 20 minutes or until the cheese is melted, bubbly, and lightly golden.
Garnish and Serve: Remove the enchiladas from the oven and sprinkle with freshly chopped cilantro. Let them cool for about 5 to 10 minutes before serving to allow the flavors to meld and prevent burning. Enjoy your comforting breakfast enchiladas!

Notes

You can substitute flour tortillas with corn tortillas for a gluten-free option but they may be less pliable.
Feel free to adjust the amount of salsa in the sauce to make it more or less spicy according to your preference.
Leftover enchiladas can be refrigerated and reheated for a quick breakfast the next day.
Maple sausage adds a nice sweet-savory balance; you can use regular breakfast sausage if preferred.
To make this dish in advance, assemble the enchiladas the night before and bake in the morning for convenience.

Keywords: breakfast enchiladas, breakfast casserole, cheesy enchiladas, sausage and bacon breakfast, baked breakfast, brunch recipes