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Breakfast Enchiladas

Satisfy Mornings with Cheesy Breakfast Enchiladas

These Breakfast Enchiladas combine fluffy scrambled eggs, crispy bacon, and savory sausage, wrapped in tortillas and topped with enchilada salsa.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Breakfast
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchilada Salsa
  • 2 tablespoons Salted Butter Can be replaced with unsalted butter or oil.
  • 2 tablespoons All-Purpose Flour Can use gluten-free flour.
  • 1 teaspoon Ground Cumin Can be substituted with chili powder or coriander.
  • 1 cup Milk Can substitute with almond milk or any non-dairy milk.
  • 4 ounces Cream Cheese Can replace with ricotta or omit.
  • 1 cup Salsa Store-bought or homemade varieties work.
  • 1 cup Freshly Grated Cheddar Cheese Can substitute with Monterey Jack or Mexican blend cheese.
For the Filling
  • 8 large Large Eggs No substitutions recommended.
  • to taste Salt and Pepper For seasoning.
  • 1 cup Cooked and Crumbled Maple Sausage Turkey or chicken sausage can be used.
  • 1/2 cup Crumpled and Cooked Bacon Can be substituted with ham or omitted.
For the Enchiladas
  • 8 taco-size Flour Tortillas Corn tortillas can be used for a gluten-free option.
  • 1/4 cup Freshly Chopped Cilantro Can be omitted or replaced.

Equipment

  • Oven
  • Skillet
  • Saucepan
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray a 9x13 inch baking dish with non-stick cooking spray.
  2. Melt salted butter in a saucepan, whisk in flour, then gradually stir in milk, cream cheese, ground cumin, and salsa until smooth.
  3. Scramble eggs in a skillet, seasoning with salt and pepper until softly set.
  4. Lay tortillas flat, add scrambled eggs, sausage, bacon, sprinkle cheese and salsa, roll tightly and place seam-side down in baking dish.
  5. Pour remaining salsa over the enchiladas, sprinkle with cheese, and bake for 20 minutes until cheese is melted and bubbly.
  6. Remove from oven, cool for 5-10 minutes, garnish with cilantro, cut into portions and serve.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Avoid soggy enchiladas by using salsa just before baking. Customize fillings with favorite veggies or spices.

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