Breakfast Enchiladas Recipe
Introduction
These Breakfast Enchiladas are a hearty and flavorful way to start your day. Packed with scrambled eggs, savory sausage, crispy bacon, and a creamy cheese sauce, they combine classic breakfast favorites with a Southwestern twist. Perfect for a weekend brunch or a special occasion breakfast.
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 the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray and set aside.
- Step 2: Make the enchilada-salsa sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and stir until it turns golden brown, about 30 seconds. Add ground cumin, then slowly pour in the milk while whisking to combine. Bring the mixture to a boil, then reduce heat to medium-low. Add the cream cheese and stir until melted. Stir in the salsa and cheddar cheese until smooth. Remove from heat and set aside.
- Step 3: Prepare the filling: In a large non-stick skillet over medium-high heat, pour in the beaten eggs. Season with salt and pepper. Scramble the eggs until set, then remove from heat.
- Step 4: Assemble the enchiladas: Lay tortillas out on a clean surface. Divide the scrambled eggs evenly between the tortillas, placing the eggs down the center. Top each with a few tablespoons of cooked sausage and bacon, reserving at least 1/4 cup of each for the topping. Sprinkle one tablespoon of cheddar cheese and one tablespoon of the enchilada-salsa sauce over the eggs and meat. Roll each tortilla tightly and place them seam-side down in the prepared baking dish.
- Step 5: Pour the remaining enchilada-salsa sauce evenly over the rolled enchiladas. Sprinkle the remaining cup of cheddar cheese evenly on top, then scatter the reserved bacon and sausage over the cheese. Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Step 6: Remove the dish from the oven and sprinkle with freshly chopped cilantro. Let the enchiladas stand for 5 to 10 minutes before serving to cool slightly. Enjoy!
Tips & Variations
- For a spicier version, add diced jalapeños to the filling or use a spicy salsa.
- Substitute turkey sausage and turkey bacon for a lighter option.
- If you prefer a vegetarian version, omit the meat and add sautéed bell peppers and onions.
- Use corn tortillas for a gluten-free alternative, but warm them first to prevent cracking.
- Make the enchilada sauce ahead of time to save prep time on busy mornings.
Storage
Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through, about 15 minutes, or microwave individual portions for 1 to 2 minutes. This dish is not recommended for freezing, as the texture of the eggs and sauce may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare Breakfast Enchiladas the night before?
Yes, you can assemble the enchiladas the night before and refrigerate them covered. Bake them fresh in the morning for best texture and flavor.
Can I use different cheeses in this recipe?
Absolutely! While cheddar provides great flavor and meltability, you can substitute Monterey Jack, pepper jack, or a Mexican cheese blend for a different taste.
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Breakfast Enchiladas Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
These Breakfast Enchiladas are a hearty and flavorful dish featuring scrambled eggs, maple sausage, bacon, and cheddar cheese wrapped in soft flour tortillas, topped with a rich enchilada salsa sauce, and baked to bubbly perfection. Perfect for a satisfying morning meal or brunch that combines classic breakfast flavors with a Tex-Mex twist.
Ingredients
Scale
Enchilada-Salsa Sauce
- 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
- Reserved cooked sausage and bacon (at least 1/4 cup each)
- Freshly chopped cilantro
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×13-inch baking dish with non-stick spray and set it aside for assembling the enchiladas.
- Make Enchilada-Salsa Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, until the mixture turns golden-brown, about 30 seconds. Add ground cumin, then slowly whisk in the milk until combined. Bring the mixture to a boil, then reduce the heat to medium-low. Add cream cheese and stir until melted and blended. Mix in salsa and cheddar cheese until the sauce is smooth and all cheese is melted. Remove from heat and set aside.
- Cook Scrambled Eggs: Heat a large non-stick skillet over medium-high heat. Pour in the beaten eggs, season with salt and pepper, and scramble until fully cooked and set. Remove from heat.
- Assemble Enchiladas: Lay out the tortillas on a clean surface. Divide scrambled eggs evenly among each tortilla, placing the eggs down the center. Top each with a few tablespoons of cooked sausage and bacon, reserving at least 1/4 cup of each for topping. Sprinkle one tablespoon of cheddar cheese and one tablespoon of the enchilada-salsa sauce over the egg and meat filling. Roll 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 assembled enchiladas. Sprinkle the remaining 1 cup of cheddar cheese over the top, followed by the reserved sausage and bacon pieces. Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and sprinkle with freshly chopped cilantro. Let the enchiladas stand for 5 to 10 minutes before serving to allow them to set slightly. Enjoy your hearty breakfast enchiladas!
Notes
- Use taco-sized flour tortillas for the best size and rollability.
- Maple sausage can be substituted with any preferred breakfast sausage.
- You can make the enchilada-salsa sauce ahead of time and reheat gently before assembling.
- For a spicier kick, add chopped jalapeños into the enchilada-salsa or filling.
- Leftover enchiladas can be refrigerated and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tex-Mex
Keywords: breakfast enchiladas, baked breakfast, skillet scrambled eggs, sausage and bacon enchiladas, Tex-Mex breakfast
