Delicious and hearty Breakfast Enchiladas layered with scrambled eggs, maple sausage, bacon, and a creamy enchilada-salsa sauce, all baked to bubbly perfection and topped with fresh cilantro for a flavorful morning treat.
Total Time:45 minutes
Yield:8 servings
Ingredients
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 taco-size flour tortillas
Toppings
1 cup freshly grated cheddar cheese
Freshly chopped cilantro
Instructions
Preheat and Prepare Dish: 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 and slowly pour in milk while whisking. Bring to a boil, then reduce heat to medium-low.
Add Cream Cheese and Cheese Mixture: Stir in cream cheese until melted, then add salsa and cheddar cheese. Remove from heat and stir until smooth. Set aside.
Cook Eggs: In a large non-stick skillet over medium-high heat, pour 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 among tortillas, placing eggs down the center. Top each with a few tablespoons of maple sausage and bacon, reserving at least 1/4 cup of each for topping.
Add Cheese and Sauce: Sprinkle 1 tablespoon cheddar cheese and 1 tablespoon enchilada-salsa over eggs and meat on each tortilla. Roll each tortilla tightly and place seam side down in the prepared baking dish.
Top and Bake: Pour remaining enchilada-salsa evenly over the rolled tortillas. Sprinkle remaining cup of cheddar cheese evenly over the top. Scatter reserved bacon and sausage on top.
Bake: Bake uncovered in the preheated oven for 20 minutes or until cheese is melted and bubbly.
Garnish and Serve: Remove from oven, sprinkle with freshly chopped cilantro, and let stand for 5 to 10 minutes before serving. Enjoy your breakfast enchiladas!
Notes
Use taco-size flour tortillas for easier rolling and proper filling-to-tortilla ratio.
Maple sausage can be substituted with any cooked breakfast sausage for a different flavor.
To make ahead, assemble enchiladas and refrigerate, then bake before serving.
For a spicier dish, add diced jalapeños to the filling or salsa.
Reserve some sausage and bacon for topping to add texture and flavor contrast.
Letting enchiladas rest after baking helps the filling to set and makes them easier to serve.
