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Breakfast Enchiladas with Sausage, Bacon, and Cheddar Recipe

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★★★★★

4.5 from 71 reviews

These Breakfast Enchiladas are a hearty and flavorful way to start your day, combining scrambled eggs, savory maple sausage, crispy bacon, and melted cheddar cheese wrapped in soft flour tortillas and baked in a creamy, cheesy enchilada salsa sauce. Topped with fresh cilantro, this dish offers a perfect balance of smoky, cheesy, and spicy flavors ideal for a comforting brunch or breakfast gathering.

Ingredients

Scale

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

Topping

  • 1 cup freshly grated cheddar cheese
  • Freshly chopped cilantro

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees F (175 degrees C). Lightly spray a 9×13-inch baking dish with non-stick spray and set aside to use later.
  2. Make the Enchilada Salsa Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour and cook, stirring constantly until the flour turns golden-brown, about 30 seconds. Add ground cumin, then slowly pour in the milk while whisking to combine smoothly. Bring the mixture to a boil, then reduce heat to medium-low. Add cream cheese and stir until melted and smooth. Stir in salsa and 1 ½ cups cheddar cheese until fully melted into a smooth sauce. Remove from heat and set aside.
  3. Prepare the Egg Filling: Heat a large non-stick skillet over medium-high heat. Pour in the beaten eggs and season with salt and pepper. Scramble the eggs until fully cooked and set. Remove from heat.
  4. Assemble the Enchiladas: Lay the tortillas flat on a clean surface. Divide the scrambled eggs evenly among the tortillas, placing them down the center of each. Top with a few tablespoons of the cooked maple sausage and cooked bacon, reserving at least 1/4 cup of each for topping. Sprinkle one tablespoon of cheddar cheese and one tablespoon of the enchilada salsa over the eggs and meats. Roll the tortillas tightly and place them seam side down in the prepared baking dish.
  5. Add Sauce and Cheese Topping: Pour the remaining enchilada salsa evenly over all the rolled enchiladas. Sprinkle the remaining 1 cup of cheddar cheese evenly atop the sauce. Top with the reserved bacon and sausage pieces for extra flavor and texture.
  6. Bake: Bake the enchiladas uncovered in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and slightly golden.
  7. Garnish and Serve: Remove the enchiladas from the oven and sprinkle with freshly chopped cilantro. Allow them to cool and set for about 5 to 10 minutes before serving. Enjoy your delicious breakfast enchiladas warm!

Notes

  • You can substitute turkey bacon for a leaner option.
  • For a spicier dish, add jalapeños or use a spicy salsa.
  • Flour tortillas can be swapped for corn tortillas if you prefer gluten-free, but note the texture difference.
  • Make sure eggs are fully cooked to avoid runny texture inside the enchiladas.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: breakfast enchiladas, breakfast casserole, baked eggs, sausage and bacon enchiladas, cheesy breakfast bake

Find it online: https://todayfoodrecipe.com/breakfast-enchiladas-with-sausage-bacon-and-cheddar-recipe/