Breakfast Enchiladas are filled with scrambled eggs, crispy bacon, maple sausage, and cheddar cheese all wrapped up in a tortilla. A flavorful homemade enchilada-salsa tops them off to perfection!
If you have been searching for the ultimate breakfast recipe then these Breakfast Enchiladas are your answer!
These enchiladas are so delicious and filled with all things comfort when it comes to breakfast foods. They’re so much better than the usual eggs and bacon, or bland oatmeal and are sure to impress. With these enchiladas you can leave your guests (or those pajama-clad kids of yours) totally satisfied and with full bellies!
One of the many wonderful things about these is that you can prepare them the night before! Simply roll everything up into a flour tortilla, place into a baking dish and let them chill in the fridge until the morning.
When you’re ready for breakfast, just make the enchilada-salsa to cover those yummy enchiladas with. Before you know it you’ll have the most heavenly enchiladas ready for those hungry guests!
When I tell you these are the best Breakfast Enchiladas I’ve ever had, I’m so serious. They are so cheesy, flavor-filled, and definitely a welcome change from yet another omelette or bowl of cereal. Even better, they are versatile and can easily be adjusted to suit your preference!
You may also be happy to hear that you can definitely disregard the ‘breakfast’ title. You can enjoy these enchiladas whatever time of day you feel like. We always love a good breakfast for dinner at my house!
These Breakfast Enchiladas are made with all of your favorite breakfast foods! From bacon and sausage to scrambled eggs and cheese, these enchiladas have it all!
Bacon: a breakfast staple. It’s not considered breakfast until you break out the bacon!
Sausage: another breakfast classic. Makes the enchilada heartier and more meat-filled.
Scrambled eggs: adds more protein and helps keep those bellies full.
Cheddar cheese: I think this one speaks for itself. No dish is complete without a layer of gooey cheese. 😉
Tortillas: A significant ingredient that holds these delicious enchiladas together!
Homemade enchilada-salsa: takes the enchiladas to a whole new level! A creamy, refreshing, and oh-so-tasty way to complete your breakfast enchilada.
The options are pretty much endless when it comes to these enchiladas, but here’s a few ideas you might like:
Potatoes: roasted, bite-size potatoes covered in a little bit of salt, pepper, and olive oil would be amazing in these.
Hash browns: another great alternative if you’re looking for something potato-like.
Tater tots: adds some crispiness to the enchiladas and will stay a little crispier than potatoes. Not to mention, who doesn’t love tater tots?
Ham: you don’t just have to use bacon and sausage, ham or even some chicken work just as nicely.
Veggies: mix things up and add some greens to your enchilada! Mushrooms, spinach, tomato, or bell peppers are all tasty options!
PREPARING IN ADVANCE
You can assemble these the night before and cover and place them in the fridge. Wait to make the enchilada-salsa until you’re ready to bake them though. Letting them sit in the enchilada salsa all night will make them soggy!
I advise against it. The dairy in the enchilada sauce as well as all of the melted cheese tends to not heat back up very well after frozen. The sauce will likely separate and create an unpleasant consistency.
If fully covered, these enchiladas can last up to 3 days stored in the refrigerator. Just be sure that you cover them tightly and leave them in the refrigerator until you reheat them.
Microwave: place enchiladas onto a microwave safe plate, pop them into the microwave, and cook for 25 second intervals until cooked through.
Oven: cover pan in foil and bake at 350° F for about 20 minutes or until heated through.
If you like this recipe then you’ll love these similar ones! Make sure to give them a try!
Ranch Chicken Enchiladas: flour tortillas wrapped around a shredded taco chicken center that is covered in cheese and a salsa-ranch mixture!
Breakfast Bake: a delicious egg casserole with sausage, green bell peppers, and cheese over a flaky crescent roll crust.
Bacon and Queso Breakfast Tacos: scrambled eggs, crispy bacon, and seasoned potatoes drenched in a Queso cheese sauce and wrapped around a flour tortilla.
Green Chili and Pepper Jack Cheese Chicken Enchiladas: enchiladas loaded with green chile enchilada sauce, sour cream, shredded chicken and freshly grated Pepper Jack cheese.
- 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
- 1 cup freshly grated cheddar cheese
- freshly chopped cilantro
- Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray. Set aside.
- Start with Enchilada-Salsa: In a medium saucepan, over medium heat, melt butter. Whisk in flour to melted butter and stir until flour turns golden-brown; about 30 seconds.Add ground cumin and then slowly pour in milk while whisking to combine everything together. Bring to a boil. Once it starts to boil, reduce heat to medium-low. Add cream cheese and continue to stir until cream cheese is melted. Stir in salsa and cheddar cheese. Remove pan from heat and continue to stir until cheese is all melted and mixture is smooth. Set aside.
- FOR THE FILLING: In a large non-stick skillet, over medium-high heat, pour beaten eggs into hot skillet. Season with salt and pepper. Scramble and cook until eggs are set. Remove from heat.
- Place tortillas on a clean work surface. Divide scrambled eggs between the 8 tortillas. Place eggs down the center of each tortilla. Top eggs with a few Tablespoons of each cooked sausage and cooked bacon. (Reserving at least 1/4 cup each sausage and bacon for the topping.) Sprinkle one Tablespoon of cheddar cheese and one Tablespoon of enchilada-salsa over the eggs and meat. Roll up each tortilla as tight as you can, then place in prepared baking dish.
- Pour the remaining enchilada-salsa evenly over the enchiladas. Then sprinkle the remaining cup of cheddar cheese evenly over all the enchiladas. Top with reserved bacon and sausage. Bake, uncovered, in preheated oven for 20 minutes, or until cheese is all melted and bubbly. Remove from oven and sprinkle with chopped cilantro. Let stand about 5 to 10 minutes to cool slightly before serving. Enjoy!