Description
Hearty breakfast enchiladas filled with scrambled eggs, crispy bacon, maple sausage, and cheese, topped with homemade enchilada-salsa. Perfect for a satisfying morning meal or brunch.
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
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray. Set aside.
- Prepare the enchilada-salsa: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook until golden-brown, about 30 seconds. Add ground cumin, then slowly pour in milk while whisking. Bring to a boil, then reduce heat to medium-low. Stir in cream cheese until melted. Add salsa and cheddar cheese, stirring until smooth. Remove from heat and set aside.
- In a large skillet, scramble the beaten eggs over medium-high heat. Season with salt and pepper. Cook until eggs are set, then remove from heat.
- Place tortillas on a flat surface. Divide scrambled eggs evenly among them, placing the eggs down the center of each. Top with a few tablespoons of sausage and bacon. Sprinkle one tablespoon of cheddar cheese and some enchilada-salsa over the fillings. Roll each tortilla tightly and arrange seam-side down in the prepared baking dish.
- Pour the remaining enchilada-salsa evenly over the rolled tortillas. Sprinkle the remaining cup of cheddar cheese on top. Distribute reserved sausage and bacon over the surface.
- Bake uncovered for 20 minutes, until cheese is melted and bubbly. Remove from oven. Garnish with chopped cilantro. Let sit for 5 to 10 minutes before serving.
Notes
- Prepare the enchiladas the night before; store rolled tortillas in the fridge without salsa. Add salsa before baking.
- Use cooked, crumbled sausage and bacon for best results.
- Reheat leftovers in microwave or oven—microwave in 25-second intervals or bake at 350°F for 20 minutes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking and sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 185mg
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