Description
Delight in a savory breakfast treat with these Breakfast Enchiladas, featuring scrambled eggs, maple sausage, bacon, and a creamy cheesy salsa sauce all wrapped in warm flour tortillas and baked to bubbly perfection. This recipe is perfect for a hearty morning meal with flavors that blend classic breakfast ingredients with a Tex-Mex twist.
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
- 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 your oven to 350 degrees F. Lightly spray a 9×13-inch baking dish with non-stick spray to prevent sticking and set it aside for later use.
- Make the Enchilada-Salsa Sauce. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and stir continuously until it turns a golden brown color, about 30 seconds. Add the ground cumin and slowly pour in the milk while whisking constantly to prevent lumps. Bring the mixture to a boil, then reduce heat to medium-low. Add the cream cheese and stir until melted and fully incorporated. Stir in the salsa and cheddar cheese until the sauce is smooth and all the cheese is melted. Remove from heat and set aside.
- Cook the Scrambled Eggs. Heat a large non-stick skillet over medium-high heat. Pour in the beaten eggs and season with salt and pepper. Scramble the eggs until they are fully set but still moist, then remove from heat.
- Assemble the Enchiladas. Lay out the flour tortillas on a clean work surface. Evenly divide the scrambled eggs among the tortillas, placing the eggs in the center of each. Top the eggs with a few tablespoons of the cooked maple sausage and bacon, reserving at least 1/4 cup of each for topping later. Sprinkle one tablespoon of cheddar cheese and one tablespoon of the enchilada-salsa sauce over the meat and eggs. Roll each tortilla tightly around the filling and place seam side down in the prepared baking dish.
- Top and Bake. Pour the remaining enchilada-salsa sauce evenly over the rolled enchiladas. Sprinkle the remaining cup of shredded cheddar cheese evenly over the top. Scatter the reserved bacon and sausage over the cheese. Bake the enchiladas uncovered in the oven for 20 minutes or until the cheese is melted, bubbly, and starting to brown slightly.
- Garnish and Serve. Remove the dish from the oven and sprinkle freshly chopped cilantro over the enchiladas. Allow them to sit for 5 to 10 minutes to cool slightly and settle before serving. Enjoy your delicious breakfast enchiladas!
Notes
- For a spicier kick, add diced jalapeños to the sauce or filling.
- Leftover enchiladas can be refrigerated and reheated for a quick breakfast.
- Use corn tortillas instead of flour for a gluten-free option.
- The sauce can be prepared a day ahead to save time in the morning.
- Adjust seasoning with additional salt and pepper according to taste.
