Description

Breakfast Enchiladas are a hearty and flavorful morning dish featuring scrambled eggs, crispy bacon, maple sausage, and melty cheddar cheese wrapped in soft flour tortillas, all smothered in a creamy, cheesy enchilada salsa sauce. Baked until bubbly and topped with fresh cilantro, this recipe is perfect for a comforting brunch or weekend breakfast.

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

Topping

1 cup freshly grated cheddar cheese
Freshly chopped cilantro

Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 350 degrees Fahrenheit and lightly spray a 9×13-inch baking dish with non-stick spray to prevent sticking. Set this aside for later use.
Make Enchilada Salsa: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and continue stirring until the flour turns golden brown, about 30 seconds. Add the ground cumin, then gradually whisk in the milk until smooth. Bring the mixture to a boil, then reduce the heat to medium-low. Add the cream cheese and stir until melted and smooth. Stir in the salsa and 1 ½ cups of cheddar cheese until fully melted and integrated. Remove from heat and set aside.
Cook Scrambled Eggs: Heat a large non-stick skillet over medium-high heat. Pour in the beaten eggs, seasoning them with salt and pepper. Scramble the eggs until just set but still moist. Remove from heat to avoid overcooking.
Assemble Enchiladas: Lay out the tortillas on a clean surface. Divide the scrambled eggs evenly among the tortillas, placing the eggs down the center of each. Top the eggs with a few tablespoons each of cooked maple sausage and bacon, reserving at least 1/4 cup of each for topping. Add 1 tablespoon of cheddar cheese and 1 tablespoon of the enchilada salsa over the fillings. Roll up each tortilla tightly and place seam side down in the prepared baking dish.
Add Sauce and Bake: Pour the remaining enchilada salsa evenly over the rolled tortillas. Sprinkle the remaining 1 cup of cheddar cheese over the top, then scatter the reserved bacon and sausage on top. Bake uncovered 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. Allow them to stand for 5 to 10 minutes to cool slightly before serving. Enjoy this delicious, cheesy breakfast treat!

Notes

For added spiciness, use a spicy salsa or add jalapeños to the enchilada sauce.
Maple sausage can be substituted with breakfast sausage or chorizo for different flavors.
Make sure to cook the eggs gently to keep them soft and creamy in the enchiladas.
Leftovers can be refrigerated and reheated in the oven or microwave.
To make this meal gluten-free, use corn tortillas and ensure all other ingredients are gluten-free.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: Mexican-American

Keywords: breakfast enchiladas, scrambled eggs enchiladas, cheesy breakfast, bacon sausage enchiladas, southwestern breakfast, baked enchiladas, brunch recipe