Description
Delicious and hearty breakfast enchiladas featuring scrambled eggs, maple sausage, bacon, and a creamy, cheesy enchilada salsa sauce baked to bubbly perfection. Perfect for a crowd or a weekend brunch.
Ingredients
Scale
Enchilada Salsa
- 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
Topping
- 1 cup freshly grated cheddar cheese
- Freshly chopped cilantro
Instructions
- Preheat and Prepare: Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray and set aside.
- Make Enchilada Salsa: In a medium saucepan over medium heat, melt butter. Whisk in flour and stir until golden brown, about 30 seconds. Add ground cumin, then slowly whisk in milk. Bring mixture to a boil, then reduce heat to medium-low. Add cream cheese and stir until melted. Stir in salsa and 1 ½ cups cheddar cheese until smooth. Remove from heat and set aside.
- Cook Scrambled Eggs: In a large non-stick skillet over medium-high heat, pour in beaten eggs. Season with salt and pepper. Scramble and cook until eggs are set. Remove from heat.
- Assemble Enchiladas: Lay tortillas flat on a clean surface. Divide scrambled eggs evenly among tortillas, placing eggs down the center. Top eggs with sausage and bacon (reserve at least 1/4 cup each for topping). Sprinkle each with 1 tablespoon cheddar cheese and 1 tablespoon enchilada salsa. Roll tortillas tightly and place seam-side down in prepared baking dish.
- Add Sauce and Bake: Pour remaining enchilada salsa over rolled enchiladas evenly. Sprinkle the remaining 1 cup cheddar cheese on top, then top with reserved bacon and sausage. Bake uncovered in preheated oven for 20 minutes, or until cheese is melted and bubbly.
- Garnish and Serve: Remove from oven and sprinkle freshly chopped cilantro on top. Let stand for 5 to 10 minutes to slightly cool before serving. Enjoy your hearty breakfast enchiladas!
Notes
- Use a good quality salsa for best flavor in enchilada sauce.
- Reserve some sausage and bacon for topping to add texture and flavor contrast.
- Let enchiladas rest after baking to allow the filling to set for easier serving.
- Can be made a day ahead and reheated for convenience.
- Substitute flour tortillas with corn tortillas for a gluten-free version.
- Add diced jalapeños or green chilies to enchilada salsa for extra heat.
