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Breakfast Enchiladas

Cheesy Breakfast Enchiladas with eggs, bacon, and sausage fresh from the oven
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These Breakfast Enchiladas are cozy tortilla roll-ups filled with eggs, bacon, maple sausage, and cheddar, then baked under a creamy salsa cheese sauce.

Ingredients

Scale
  • 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 1/2 cups freshly grated cheddar cheese
  • 8 large eggs, beaten
  • Salt and pepper, to taste
  • 12 ounces cooked and crumbled maple sausage, divided
  • 12 ounces cooked and crumbled bacon, divided
  • 1/2 cup freshly grated cheddar cheese
  • 8 (8 inch) flour tortillas
  • 1 cup freshly grated cheddar cheese
  • Freshly chopped cilantro

Instructions

  1. Heat the oven to 350 degrees F. Coat a 9×13-inch baking dish with non-stick spray and set it nearby.
  2. Make the sauce by melting the salted butter in a medium saucepan over medium heat.
  3. Whisk in the flour and cook for about 30 seconds, until the mixture turns lightly golden.
  4. Add the ground cumin, then slowly whisk in the milk until the sauce is smooth.
  5. Bring the sauce to a boil, then lower the heat to medium-low.
  6. Stir in the cream cheese until it melts fully into the sauce.
  7. Add the salsa and 1 1/2 cups cheddar cheese. Remove from the heat and stir until creamy and smooth.
  8. Pour the beaten eggs into a hot large non-stick skillet over medium-high heat. Season with salt and pepper.
  9. Scramble the eggs until they are set, then remove the skillet from the heat.
  10. Arrange the tortillas on a clean work surface. Divide the scrambled eggs evenly down the center of each tortilla.
  11. Add cooked maple sausage and bacon over the eggs, saving at least 1/4 cup of each meat for the topping.
  12. Spoon 1 Tablespoon cheddar cheese and 1 Tablespoon sauce over the filling in each tortilla.
  13. Roll each tortilla snugly and place it seam-side down in the prepared baking dish.
  14. Spread the remaining sauce over the rolled enchiladas.
  15. Sprinkle 1 cup cheddar cheese over the top, then finish with the reserved bacon and sausage.
  16. Bake uncovered for 20 minutes, until the cheese is melted and bubbly.
  17. Scatter chopped cilantro over the top, then let the enchiladas rest for 5 to 10 minutes before serving.

Notes

  • For make-ahead prep, roll the enchiladas and refrigerate them covered, but wait to add the sauce until baking time.
  • Leftovers keep best when tightly covered and refrigerated for up to 3 days.
  • Reheat single servings in the microwave in 25 second intervals until warm.
  • To reheat in the oven, cover the pan with foil and bake at 350 degrees F for about 20 minutes.
  • Freezing is not recommended because the dairy-based sauce can separate after thawing.

Keywords: Breakfast Enchiladas, breakfast casserole, egg enchiladas, bacon sausage enchiladas, brunch recipe

Find it online: https://thekitchenfinesse.com/2026/05/24/breakfast-enchiladas/