Introduction

Breakfast enchiladas are a delicious way to start your day with a flavorful and hearty meal. These enchiladas combine fluffy scrambled eggs, savory sausage and bacon, creamy cheese sauce, and plenty of melted cheddar wrapped in warm tortillas. Perfect for weekend brunch or a special breakfast gathering.

Breakfast Enchiladas Recipe - Recipe Image

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 your oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with non-stick spray and set it aside.
Step 2: Make the enchilada salsa: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and stir until it turns golden-brown, about 30 seconds. Add the ground cumin, then slowly pour in the milk while whisking to combine. Bring the mixture to a boil, then reduce heat to medium-low. Add the cream cheese and stir until melted. Stir in the salsa and 1 ½ cups cheddar cheese until smooth. Remove from heat and set aside.
Step 3: For the filling, heat a large non-stick skillet over medium-high heat. Pour in beaten eggs, season with salt and pepper, and scramble until cooked through. Remove from heat.
Step 4: Lay out the tortillas on a clean surface. Divide the scrambled eggs evenly among the tortillas, placing them down the center of each. Top the eggs with a few tablespoons of cooked sausage and bacon, reserving at least 1/4 cup of each for the topping. Sprinkle one tablespoon of cheddar cheese and one tablespoon of the enchilada salsa over the eggs and meat. Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
Step 5: Pour the remaining enchilada salsa evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of cheddar cheese on top, then scatter the reserved bacon and sausage evenly over the cheese. Bake, uncovered, for 20 minutes or until the cheese is melted and bubbly. Remove from oven, sprinkle with freshly chopped cilantro, and let rest for 5 to 10 minutes before serving.

Tips & Variations

Use spicy chorizo instead of maple sausage for a bolder flavor.
Substitute flour tortillas with corn tortillas for a gluten-free option.
Add diced bell peppers or onions to the scrambled eggs for extra veggies.
Top with avocado slices or sour cream when serving for creaminess.

Storage

Store leftover breakfast enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350-degree F oven for about 15 minutes or microwave individual portions until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas the night before?

Yes, you can assemble the enchiladas the night before and refrigerate them. Bake just before serving for the best texture and flavor.

Can I make this recipe vegetarian?

Absolutely! Omit the sausage and bacon and add sautéed vegetables or beans for protein, then proceed as directed.

Breakfast Enchiladas Recipe

Print Recipe

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4.9 from 128 reviews

These Breakfast Enchiladas are a delicious, hearty morning meal combining fluffy scrambled eggs, savory maple sausage, crispy bacon, and a creamy, cheesy enchilada salsa sauce all wrapped in soft flour tortillas and baked to bubbly perfection. Perfect for feeding a crowd or a satisfying weekend brunch.

Author: Bella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

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

Assembly

8 taco-size flour tortillas
1 cup freshly grated cheddar cheese
Freshly chopped cilantro, for garnish

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray and set it aside for later use.
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 the flour turns golden brown. Add the ground cumin and slowly pour in the milk while whisking continuously to prevent lumps. Bring the mixture to a boil, then lower the heat to medium-low. Add the cream cheese and stir until it’s fully melted and the sauce is smooth. Stir in the salsa and 1 ½ cups grated cheddar cheese until melted. Remove from heat and keep warm.
Cook Scrambled Eggs: Heat a large non-stick skillet over medium-high heat. Pour in the beaten eggs, seasoning with salt and pepper. Scramble the eggs gently until fully cooked but still moist. Remove from heat.
Assemble Enchiladas: Lay out the tortillas on a clean surface. Evenly distribute the scrambled eggs among the tortillas, placing them down the center of each. Top each with a few tablespoons of cooked sausage and bacon (reserve about 1/4 cup of each for topping). Sprinkle about a tablespoon of cheddar cheese and a tablespoon of the enchilada salsa sauce over the fillings. Roll each tortilla tightly into a cylinder and place seam-side down in the prepared baking dish.
Add Sauce and Toppings: Pour the remaining enchilada salsa sauce evenly over the rolled enchiladas, ensuring they are well covered. Sprinkle the remaining 1 cup of grated cheddar cheese over the top, then evenly distribute the reserved sausage and bacon pieces.
Bake: Bake the enchiladas uncovered in the preheated oven for approximately 20 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
Garnish and Serve: Remove the enchiladas from the oven and sprinkle with freshly chopped cilantro. Let them cool for 5 to 10 minutes to set before serving. Enjoy a warm, cheesy, and savory breakfast treat!

Notes

You can substitute the sausage and bacon with vegetarian options for a different dietary preference.
Use whole milk or 2% milk for a richer or lighter sauce respectively.
Make sure not to overcook the eggs during scrambling so they remain tender inside the enchiladas.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Adjust the spice level by using a mild or spicy salsa based on your taste.

Keywords: breakfast enchiladas, cheesy breakfast, sausage and bacon enchiladas, brunch recipe, easy breakfast bake, enchilada sauce