These Breakfast Enchiladas are the ultimate morning treat, filled with scrambled eggs, maple sausage, and cheddar cheese. The addition of a homemade enchilada-salsa ties everything together for the perfect breakfast or brunch dish. Whether you’re serving it for a special occasion or just a delicious family meal, these enchiladas will become a favorite in your home!
Why You’ll Love This Recipe
These Breakfast Enchiladas are a savory, satisfying dish that combines all of your breakfast favorites in one neat, easy-to-make roll-up. The creamy enchilada-salsa coats the savory sausage and scrambled eggs, while the melted cheddar cheese creates the ultimate comfort food experience. Plus, they are easy to prepare, making them perfect for busy mornings, weekend brunches, or even meal prepping for the week ahead.
The combination of flavors is irresistible, and the dish is customizable to suit your preferences or dietary needs. From the savory sausage to the richness of the cheese, every bite is bursting with flavor.
Ingredients
Enchilada-Salsa:
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2 tablespoons salted butter
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1 tablespoon all-purpose flour
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1/2 teaspoon ground cumin
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1 cup milk
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3 ounces cream cheese
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1/3 cup salsa
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1 ½ cups freshly grated cheddar cheese
Filling:
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8 large eggs, beaten
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Salt and pepper, to taste
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12 ounces cooked and crumbled maple sausage, divided
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1/2 cup freshly grated cheddar cheese
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8 taco-size flour tortillas
Toppings:
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1 cup freshly grated cheddar cheese
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Freshly chopped cilantro
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick spray and set aside.
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For the Enchilada-Salsa: In a medium saucepan, melt butter over medium heat. Whisk in flour and stir until the mixture turns golden-brown, about 30 seconds. Add cumin and slowly pour in milk, whisking to combine. Bring to a boil, then reduce heat to medium-low. Stir in cream cheese and continue stirring until melted. Add salsa and cheddar cheese, stirring until smooth. Remove from heat and set aside.
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For the Filling: In a large non-stick skillet over medium-high heat, pour beaten eggs. Season with salt and pepper. Scramble and cook until set. Remove from heat.
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On a clean surface, place the tortillas and divide the scrambled eggs between them, placing the eggs down the center of each tortilla. Top with a few tablespoons of sausage and 1 tablespoon of cheddar cheese and enchilada-salsa for each tortilla.
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Roll up each tortilla tightly and place them in the prepared baking dish. Pour the remaining enchilada-salsa over the top and sprinkle with the remaining cheddar cheese. Top with the reserved sausage.
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Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. Remove from oven and sprinkle with chopped cilantro. Let stand for 5–10 minutes before serving.
Enjoy!
Servings and Timing
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Servings: 8
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Prep Time: 30 minutes
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Cook Time: 20 minutes
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Total Time: 50 minutes
Variations
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Vegetarian Version: Skip the sausage and add extra vegetables like bell peppers, onions, or spinach to the scrambled eggs.
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Spicy Option: Add diced jalapeños to the filling or sprinkle some chili flakes into the enchilada-salsa for an extra kick.
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Cheese Variations: Try adding a combination of cheeses like Monterey Jack, mozzarella, or pepper jack for different textures and flavors.
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Gluten-Free: Use gluten-free tortillas to make this recipe suitable for those with gluten sensitivities.
Storage/Reheating
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Storage: Store any leftover enchiladas in an airtight container in the fridge for up to 3 days.
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Reheating: Reheat in the microwave or in the oven at 350°F for 10-15 minutes, or until heated through.
FAQs
Can I make these Breakfast Enchiladas ahead of time?
Yes, you can prepare the enchiladas and store them in the fridge overnight before baking them the next day. Just bake as instructed when you’re ready to serve.
Can I freeze Breakfast Enchiladas?
Yes, you can freeze the assembled but unbaked enchiladas. Wrap them tightly in plastic wrap and foil, then freeze. When ready to bake, remove the foil and plastic wrap and bake from frozen at 350°F for about 35-40 minutes.
Can I use a different type of meat for the filling?
Absolutely! You can substitute the maple sausage with ground turkey, chicken sausage, or even breakfast sausage patties.
How can I make these more flavorful?
You can add spices like garlic powder, onion powder, or chili powder to the filling or enchilada-salsa for more depth of flavor. You could also top them with salsa verde for a tangy twist.
Is this recipe gluten-free?
If you use gluten-free tortillas, this recipe can easily be made gluten-free.
How long should I bake the enchiladas?
Bake the enchiladas at 350°F for about 20 minutes, or until the cheese is melted and bubbly.
Can I use store-bought salsa instead of homemade?
Yes, store-bought salsa works perfectly in this recipe, making it even easier to prepare.
Can I add veggies to the filling?
Yes, feel free to add sautéed bell peppers, onions, spinach, or even mushrooms to the scrambled eggs for extra flavor and nutrition.
What type of cheese works best for Breakfast Enchiladas?
Cheddar cheese is ideal for its meltability and sharp flavor, but you can use other cheeses like Monterey Jack, pepper jack, or a cheese blend for variety.
Can I make these Breakfast Enchiladas dairy-free?
Yes, use a dairy-free cream cheese substitute and non-dairy milk. For the cheese, you can use a dairy-free cheese alternative.
Conclusion
Breakfast Enchiladas are a delicious and hearty way to start your day. With a rich combination of scrambled eggs, sausage, and a creamy homemade salsa, these enchiladas are sure to be a hit with everyone at the table. Whether you make them for a special brunch or enjoy them on a lazy weekend morning, they’re a filling and flavorful option that’s as satisfying as it is easy to make.
