Introduction

Breakfast Enchiladas are a delicious way to start your day, combining fluffy scrambled eggs, savory bacon and sausage, and creamy cheese wrapped in warm tortillas. Topped with a rich enchilada salsa and melted cheese, this dish brings together comforting flavors perfect for brunch or a hearty breakfast.

The image shows a white baking dish filled with four folded tortillas arranged side by side. Each tortilla is covered with a rich, melted orange-yellow cheese layer that looks creamy and smooth, with small brown crumbles of cooked ground meat scattered evenly over the top. Green herb pieces are sprinkled lightly across the cheese, adding contrast. The edges of the tortillas are visible under the cheese, showing a soft, white texture. The dish is placed on a white marbled surface with a small bunch of green herbs visible in the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

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

8 taco-size flour tortillas

1 cup freshly grated cheddar cheese

Freshly chopped cilantro

Instructions

Step 1: Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray and set aside.

Step 2: Prepare the enchilada salsa by melting butter in a medium saucepan over medium heat. Whisk in flour and stir until golden brown, about 30 seconds. Add ground cumin, then slowly whisk in milk. Bring to a boil, then reduce heat to medium-low. Stir in cream cheese until melted. Add salsa and 1 ½ cups cheddar cheese, stirring until smooth. Remove from heat and set aside.

Step 3: In a large non-stick skillet over medium-high heat, pour in the beaten eggs. Season with salt and pepper, scramble, and cook until set. Remove from heat.

Step 4: Lay tortillas on a clean surface. Divide scrambled eggs evenly among the tortillas, placing them down the center. Top each with a few tablespoons of cooked sausage and bacon, reserving at least 1/4 cup of each for topping. Sprinkle a tablespoon of cheddar cheese and a tablespoon of enchilada salsa over the fillings. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

Step 5: Pour the remaining enchilada salsa evenly over the rolled tortillas. Sprinkle the remaining 1 cup cheddar cheese on top, then add the reserved bacon and sausage. Bake uncovered for 20 minutes, or until the cheese is melted and bubbly. Remove from oven, sprinkle with chopped cilantro, and let stand 5 to 10 minutes before serving. Enjoy!

FAQs

Can I prepare these enchiladas the night before?

Yes, you can assemble the enchiladas the night before, cover tightly, and refrigerate. Bake them fresh in the morning; just add a few extra minutes to the baking time if they’re cold from the fridge.

Can I freeze the breakfast enchiladas?

Absolutely. Wrap the baked enchiladas tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.