Introduction

These breakfast enchiladas are a delicious way to start your day, combining creamy, cheesy sauce with scrambled eggs, sausage, and bacon wrapped in warm tortillas. Perfect for a weekend brunch or a hearty weekday meal, they bring bold flavors and comforting textures to the table.

A white baking dish filled with four rolled up tortillas arranged in a single layer, covered generously with melted bright orange cheese sauce that looks smooth and creamy. On top, small pieces of cooked ground meat are scattered unevenly, adding a brown, slightly crispy texture. Fresh green parsley bits are sprinkled over the cheese and meat, adding spots of color contrast. The edges of the tortillas peek out slightly under the cheese, showing their light golden-brown color. The dish sits on a white marbled surface with some green parsley leaves nearby. 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 oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray and set aside.
Step 2: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook until it turns golden-brown, about 30 seconds. Add ground cumin, then slowly whisk in the milk. Bring to a boil, then reduce heat to medium-low.
Step 3: Stir in the cream cheese until melted, then add salsa and 1 ½ cups grated cheddar cheese. Stir until smooth and cheese is melted. Remove from heat and set aside.
Step 4: In a large non-stick skillet over medium-high heat, pour in the beaten eggs. Season with salt and pepper and cook while scrambling until eggs are set. Remove from heat.
Step 5: Lay tortillas flat on a clean surface. Divide scrambled eggs evenly among the tortillas, placing the eggs down the center of each.
Step 6: Top eggs with a few tablespoons of the cooked sausage and bacon, reserving at least 1/4 cup of each for topping. Sprinkle about one tablespoon of cheddar cheese and enchilada salsa over the meat and eggs.
Step 7: Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
Step 8: Pour the remaining enchilada salsa evenly over the rolled enchiladas. Sprinkle with the remaining 1 cup cheddar cheese and top with reserved sausage and bacon.
Step 9: Bake uncovered for 20 minutes, or until cheese is melted and bubbly. Remove from oven and sprinkle with freshly chopped cilantro.
Step 10: Let stand for 5 to 10 minutes before serving to allow flavors to meld and to cool slightly. Enjoy!

Tips & Variations

For extra heat, add diced jalapeños or a splash of hot sauce to the enchilada salsa mixture.
Use turkey sausage or vegetarian sausage as a lighter or meat-free alternative.
Swap flour tortillas for corn tortillas if preferred, but warm them well to prevent cracking when rolling.
Add diced bell peppers or onions to scrambled eggs for added texture and flavor.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes until heated through. Microwaving works in a pinch but may soften the tortillas.

How to Serve

A white baking dish filled with a dish made of rolled tortillas as the bottom layer, covered generously with melted bright orange cheddar cheese, drizzled with creamy light orange sauce, and topped with small bits of cooked ground beef scattered across. Small green herb pieces are sprinkled on top, adding fresh contrast. The texture looks gooey and rich with slightly crispy edges of the tortillas peeking out. The dish sits on a white marbled surface with a bunch of fresh green herbs beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them for a few hours before baking. Just cover the baking dish tightly with foil and bake as directed, adding a few extra minutes if baking from chilled.

What kind of salsa works best for the enchilada sauce?

A mild or medium salsa works well, depending on your spice preference. Choose a smooth salsa or one with finely chopped tomatoes to ensure the sauce is creamy and uniform.