Breakfast Enchiladas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbynora.com/breakfast-enchiladas-recipe/
