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Breakfast Enchiladas

Delicious Breakfast Enchiladas for a Cozy Morning Feast

Delicious Breakfast Enchiladas featuring scrambled eggs, sausage, and cheese, bringing comfort to your morning.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 enchiladas
Course: Breakfast
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Enchilada Sauce
  • 2 tablespoons Salted Butter Can substitute with unsalted butter
  • 2 tablespoons All-Purpose Flour Consider gluten-free flour as an option
  • 1 teaspoon Ground Cumin Essential for authentic flavor
  • 1 cup Milk Almond milk or non-dairy alternatives work too
  • 4 ounces Cream Cheese Greek yogurt can be a lighter substitute
  • 1 cup Salsa Use your choice of salsa for spice level
  • 1 cup Freshly Grated Cheddar Cheese Sharp cheddar or Monterey Jack for creaminess
Filling
  • 6 large Eggs Free-range or organic for better flavor
  • 1 cup Cooked and Crumbled Maple Sausage Turkey or plant-based alternatives are great
  • 1 cup Cooked and Crumbled Bacon Omit for vegetarian, or use smoked turkey bacon
  • 8 inches Flour Tortillas Ideal size for rolling
Garnish
  • 1/4 cup Freshly Chopped Cilantro Optional for garnish

Equipment

  • 9x13 inch baking dish
  • Medium saucepan
  • Non-stick skillet
  • spatula

Method
 

Cooking Steps
  1. Preheat your oven to 350°F (175°C) and coat a 9x13-inch baking dish with non-stick spray.
  2. In a medium saucepan, melt 2 tablespoons of salted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour for 1-2 minutes until golden. Gradually add 1 cup of milk, stirring until the sauce thickens. Mix in 4 ounces of cream cheese, followed by salsa and 1 cup of cheddar cheese.
  3. In a non-stick skillet, cook 6 large eggs over medium heat, with salt and pepper to taste, stirring until just set, about 4-5 minutes.
  4. Take an 8-inch tortilla, add scrambled eggs, sausage, bacon, and a tablespoon of salsa. Roll tightly and place seam-side down in the baking dish. Repeat until filled.
  5. Pour the remaining enchilada salsa over the rolled enchiladas and sprinkle with cheese, sausage, and bacon.
  6. Bake in the preheated oven for approximately 20 minutes until cheese is bubbly and golden.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 220mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 5mgCalcium: 15mgIron: 10mg

Notes

Allow flavors to meld by resting enchiladas after baking. Customize fillings and spice levels as desired.

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