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Breakfast Enchiladas 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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://bitesizedbenny.com/breakfast-enchiladas-recipe/