Description
Breakfast Enchiladas filled with scrambled eggs, savory bacon, maple sausage, and cheddar cheese, all wrapped in soft flour tortillas and smothered with a creamy, cheesy enchilada salsa sauce. Baked to perfection and topped with fresh cilantro, this hearty brunch dish combines classic breakfast flavors with Mexican-inspired flair for a delicious and satisfying meal.
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 and Assembly
- 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 (for topping)
- Freshly chopped cilantro, for garnish
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick spray and set it aside.
- Make Enchilada Salsa Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 30 seconds until golden brown. Add the ground cumin. Slowly pour in the milk while whisking continuously to form a smooth mixture. Bring it to a boil, then reduce heat to medium-low. Add the cream cheese and stir until fully melted. Stir in salsa and cheddar cheese until the sauce is smooth and all cheese is melted. Remove from heat and set aside.
- Cook Scrambled Eggs: Heat a large non-stick skillet over medium-high heat. Pour in the beaten eggs, season with salt and pepper, and scramble until just set. Remove from heat.
- Assemble Enchiladas: Lay tortillas on a clean work surface. Divide the scrambled eggs evenly among the tortillas, placing each portion down the center. Top each with a few tablespoons of cooked sausage and bacon (reserving about 1/4 cup each for topping). Sprinkle one tablespoon of cheddar cheese and one tablespoon of enchilada salsa sauce over the fillings. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada salsa sauce evenly over the rolled enchiladas. Sprinkle the remaining cup of cheddar cheese on top, then garnish with the reserved bacon and sausage pieces.
- Bake and Garnish: Bake uncovered in the preheated oven for 20 minutes or until the cheese is melted, bubbly, and slightly golden. Remove from the oven and sprinkle with freshly chopped cilantro. Let the enchiladas stand for 5 to 10 minutes to cool slightly before serving. Enjoy!
Notes
- Use taco-size flour tortillas for the perfect size wrap; burrito tortillas will be too large.
- Make sure to reserve some cooked sausage and bacon for topping to add extra texture and flavor.
- The enchilada salsa sauce can be made a day ahead and refrigerated; reheat gently before assembling.
- For a spicier version, use a hotter salsa or add diced jalapeños to the filling.
- Freshly grated cheddar cheese melts better than pre-shredded for smoother sauce and topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Keywords: breakfast enchiladas, scrambled eggs, bacon, sausage, cheddar cheese, enchilada salsa, baked enchiladas, brunch recipe, Mexican breakfast
