Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://cookedbycleo.com/breakfast-enchiladas-recipe/