Breakfast Enchiladas Recipe

Introduction

Breakfast enchiladas are a delicious and satisfying way to start your day. Filled with creamy cheese, eggs, and savory sausage and bacon, this dish combines classic breakfast flavors with a fun, Mexican-inspired twist.

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

Instructions

1. Step 1: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cumin and cook for about 1 minute, stirring constantly to form a roux.
2. Step 2: Gradually whisk in the milk, continuing to stir until the sauce thickens. Remove from heat and stir in the cream cheese and salsa until smooth and creamy. Set aside.
3. Step 3: In a large bowl, whisk the eggs with salt and pepper. Pour into a greased skillet over medium heat. Cook, stirring gently, until eggs are softly scrambled but still moist. Remove from heat.
4. Step 4: Stir in 1 ½ cups cheddar cheese, half of the maple sausage, and half of the bacon into the eggs until well combined.
5. Step 5: Preheat your oven to 350°F (175°C). Spread a thin layer of the creamy sauce on the bottom of a baking dish.
6. Step 6: Spoon the egg mixture onto tortillas, roll them up, and place them seam-side down in the baking dish. Repeat until all filling is used.
7. Step 7: Pour the remaining sauce evenly over the enchiladas. Sprinkle the remaining sausage, bacon, and 1/2 cup cheddar cheese on top.
8. Step 8: Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let cool slightly 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.
• Use flour or corn tortillas based on your preference; warm them before filling to prevent cracking.
• Add diced bell peppers or onions to the eggs for extra veggies and flavor.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through to retain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the enchiladas ahead of time?

Yes, you can assemble the enchiladas the night before and refrigerate them uncovered. Add the cheese topping and bake just before serving.

What can I use instead of cream cheese?

If you don’t have cream cheese, you can use sour cream or a mild ricotta for a slightly different but still creamy texture.

Breakfast Enchiladas Recipe

Print Recipe

★★★★★

4.6 from 243 reviews

Start your morning with these delicious, cheesy Breakfast Enchiladas packed with eggs, savory maple sausage, crispy bacon, and a creamy cheddar sauce. This hearty dish combines classic breakfast flavors with a Tex-Mex twist, perfect for family brunches or weekend breakfasts.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Sauce 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

Filling Ingredients

• 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

Instructions

1. Prepare the Sauce: In a medium saucepan, melt the salted butter over medium heat. Whisk in the all-purpose flour and ground cumin to form a roux, cooking for about 1 to 2 minutes until fragrant but not browned. Gradually whisk in the milk, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer until it thickens. Remove from heat, then stir in the cream cheese, salsa, and 1 ½ cups of freshly grated cheddar cheese until smooth and creamy. Set aside.
2. Cook the Eggs: In a large nonstick skillet over medium heat, scramble the beaten eggs with salt and pepper until just set but still moist, about 3 to 4 minutes. Remove from heat to prevent overcooking.
3. Assemble Enchiladas: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the scrambled eggs, half of the cooked maple sausage, half of the cooked bacon, and 1/2 cup freshly grated cheddar cheese, mixing gently to blend flavors.
4. Fill Tortillas: Warm corn or flour tortillas slightly to make them pliable. Spoon a generous amount of the egg and meat mixture onto each tortilla, then roll it up tightly to form an enchilada. Place each filled tortilla seam-side down in a greased baking dish.
5. Top and Bake: Pour the prepared creamy cheese sauce evenly over the rolled enchiladas. Sprinkle the remaining maple sausage and bacon over the top to add extra savory flavor. Bake the enchiladas in the preheated oven for about 20 minutes or until the cheese sauce is bubbly and lightly golden.
6. Serve: Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with fresh herbs or additional salsa if desired. Enjoy warm for a satisfying breakfast treat.

Notes

• For a spicier kick, add chopped jalapeños or hot sauce to the egg mixture.
• Use flour or corn tortillas depending on your preference or dietary needs.
• Leftover enchiladas can be refrigerated and reheated in the oven or microwave.
• This recipe can be customized with vegetarian sausage substitutes for a meatless version.
• Ensure the eggs are not overcooked to keep the filling moist and tender.

Keywords: breakfast enchiladas, cheesy enchiladas, maple sausage, bacon breakfast, brunch recipe, Tex-Mex breakfast