Breakfast Enchiladas Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
- 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
Find it online: https://spatulaqueen.com/breakfast-enchiladas-recipe/
