Breakfast Enchiladas Recipe

Introduction

These Breakfast Enchiladas are a delicious and satisfying way to start your day. Packed with cheesy goodness, eggs, savory sausage, and bacon, they’re perfect for a weekend brunch or a special morning treat.

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

1. Step 1: Preheat your oven to 350°F (175°C). In a medium saucepan, melt the butter over medium heat. Stir in the flour and cumin, cooking for about 1 minute until fragrant.
2. Step 2: Gradually whisk in the milk until smooth. Cook, stirring frequently, until the sauce thickens. Remove from heat and stir in the cream cheese and salsa until fully combined.
3. Step 3: In a large bowl, beat the eggs and season with salt and pepper. Stir in 1 ½ cups shredded cheddar cheese, half of the cooked sausage, half of the bacon, and the prepared sauce.
4. Step 4: Warm the tortillas slightly to make them pliable. Spoon the egg mixture evenly onto each tortilla, then sprinkle with a little of the remaining sausage and bacon. Roll up each tortilla and place seam-side down in a greased 9×13 inch baking dish.
5. Step 5: Pour any remaining sauce over the rolled enchiladas, then sprinkle with 1 cup freshly grated cheddar cheese.
6. Step 6: Bake for 25-30 minutes until the cheese is melted and bubbly, and the enchiladas are heated through.
7. Step 7: Garnish with freshly chopped cilantro before serving.

Tips & Variations

• For a spicier version, add diced jalapeños or use a spicy salsa.
• Substitute turkey sausage or omit meat for a vegetarian option with sautéed vegetables.
• Serve with sour cream or avocado slices for added creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas the night before, cover, and refrigerate. Bake them fresh in the morning, adding a few extra minutes to baking time if baking straight from the fridge.

What can I use instead of cream cheese?

You can substitute cream cheese with sour cream or a mixture of ricotta and shredded cheese for a similar creamy texture.

Breakfast Enchiladas Recipe

Print Recipe

★★★★★

5 from 61 reviews

Start your day with these hearty Breakfast Enchiladas featuring a creamy cheese sauce, scrambled eggs, savory sausage and bacon, all wrapped in warm tortillas and topped with melted cheddar and fresh cilantro. This delicious, comforting dish is perfect for a satisfying brunch or weekend breakfast treat.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheese 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

Egg Mixture

• 8 large eggs, beaten
• Salt and pepper, to taste

Meats and Filling

• 12 ounces cooked and crumbled maple sausage, divided
• 12 ounces cooked and crumbled bacon, divided
• 1/2 cup freshly grated cheddar cheese

Assembly

• 8 taco-size flour tortillas
• 1 cup freshly grated cheddar cheese
• Freshly chopped cilantro for garnish

Instructions

1. Prepare the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and ground cumin, cooking for about 1 minute to form a roux. Gradually whisk in the milk and cook, stirring frequently, until the sauce thickens. Remove from heat and stir in the cream cheese, salsa, and 1 ½ cups cheddar cheese until smooth and creamy. Set aside.
2. Cook the Eggs: In a large skillet over medium heat, scramble the beaten eggs seasoned with salt and pepper until just cooked but still soft. Remove from heat.
3. Combine Fillings: Mix half of the cooked sausage and bacon with the scrambled eggs and 1/2 cup grated cheddar cheese, incorporating all ingredients evenly.
4. Assemble the Enchiladas: Warm the tortillas slightly to make them pliable. Spoon an equal amount of the egg and meat mixture onto each tortilla, then roll it up tightly.
5. Prepare for Baking: Preheat the oven to 350°F (175°C). Spread a layer of the cheese sauce in the bottom of a baking dish. Arrange the rolled tortillas seam-side down in the dish. Pour the remaining cheese sauce evenly over the top of the tortillas, then sprinkle with the remaining sausage, bacon, and the remaining 1 cup cheddar cheese.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
7. Garnish and Serve: Remove from oven and let rest for a few minutes. Garnish with freshly chopped cilantro before serving hot.

Notes

• Maple sausage adds a sweet-savory flavor that complements the eggs perfectly, but you can substitute with breakfast sausage or chorizo if preferred.
• Make sure not to overcook the eggs initially—they will finish cooking in the oven and remain moist.
• Use freshly grated cheddar cheese for better melting quality and flavor.
• For a spicier version, add chopped jalapeños or use a spicy salsa.
• These enchiladas can be prepared ahead of time and refrigerated before baking—just add a few extra minutes to baking time if baking cold from fridge.

Keywords: breakfast enchiladas, cheesy breakfast, baked breakfast tortillas, sausage and bacon breakfast, brunch recipe