Description
These Breakfast Enchiladas are a savory and hearty dish perfect for starting your day. Filled with scrambled eggs, maple sausage, bacon, and melted cheddar cheese, then topped with a creamy salsa-cheese sauce and baked to bubbly perfection. Garnished with fresh cilantro, this recipe offers a delicious twist on traditional enchiladas with a breakfast flair.
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 and Assembly
- 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 (8 inch) flour tortillas
- 1 cup freshly grated cheddar cheese (for topping)
- Freshly chopped cilantro (for garnish)
Instructions
- Preheat and Prepare Baking Dish: Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick spray and set aside.
- Make Enchilada-Salsa Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook until flour turns golden-brown, about 30 seconds. Add ground cumin and slowly pour in milk while whisking continuously. Bring the mixture to a boil, then reduce heat to medium-low. Add cream cheese and stir until melted and smooth. Stir in salsa and cheddar cheese until all melted and combined. Remove from heat and set aside.
- Prepare Egg Filling: Heat a large non-stick skillet over medium-high heat. Pour in beaten eggs, season with salt and pepper, and scramble until eggs are fully cooked and set. Remove from heat.
- Assemble Enchiladas: Lay tortillas flat on a clean surface. Divide scrambled eggs evenly among tortillas, placing eggs down the center. Top each with maple sausage and bacon, reserving at least 1/4 cup of each for topping. Add one tablespoon cheddar cheese and one tablespoon enchilada-salsa sauce over the filling. Roll each tortilla tightly and place seam side down in the prepared baking dish.
- Add Sauce and Cheese: Pour remaining enchilada-salsa sauce evenly over the rolled enchiladas. Sprinkle remaining cup of cheddar cheese over the top. Scatter reserved bacon and sausage pieces evenly over the cheese.
- Bake: Bake uncovered in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven and sprinkle with freshly chopped cilantro. Let stand for 5 to 10 minutes to cool slightly before serving. Enjoy your delicious breakfast enchiladas!
Notes
- You can substitute the maple sausage and bacon with other breakfast meats or vegetarian alternatives if desired.
- Use low-fat milk and reduced-fat cheese to make this recipe lighter.
- Make sure to not overfill the tortillas to avoid them bursting during baking.
- These enchiladas can be assembled the night before and baked fresh in the morning for convenience.
- Customize with additional toppings such as diced avocado, sour cream, or hot sauce.
