12ouncescooked and crumbled maple sausage, divided
12ouncescrumbled and cooked bacon, divided
1/2cupfreshly grated cheddar cheese
1 cupfreshly grated cheddar cheese
freshly chopped cilantro
Preheat oven to 350 degrees F. Spray a 9x13-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!