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Breakfast Enchiladas

Irresistible Breakfast Enchiladas for a Cozy Morning Feast

These Breakfast Enchiladas are a deliciously cheesy and versatile dish, perfect for a cozy morning or brunch.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Breakfast
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 2 tablespoons Butter Or substitute with olive oil for a lighter option.
  • 8 large Flour Tortillas Corn tortillas can be used for a gluten-free option.
  • 6 large Eggs Beaten eggs, can substitute with egg replacements.
  • 1 cup Maple Sausage Cooked sausage can be used or omit for vegetarian.
  • 6 slices Bacon Turkey bacon or ham can also be used.
  • 2 cups Cheddar Cheese Can substitute with Monterey Jack or Pepper Jack.
  • 1/4 cup Freshly Chopped Cilantro Optional garnish.
For the Salsa
  • 2 tablespoons All-Purpose Flour Substitute cornstarch for gluten-free.
  • 1 teaspoon Ground Cumin Chili powder can be used as a substitute.
  • 1 cup Milk Almond or oat milk can be used for dairy-free.
  • 4 ounces Cream Cheese Substitute with soft tofu for vegan option.
  • 1 cup Salsa Any favorite salsa can be used.

Equipment

  • Oven
  • 9x13-inch baking dish
  • Medium saucepan
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Coat a 9x13-inch baking dish with non-stick spray.
  2. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour until golden. Slowly add 1 cup of milk while whisking, then mix in 1 teaspoon of ground cumin, 4 ounces of cream cheese, 1 cup of salsa, and 2 cups of cheddar cheese until creamy.
  3. In a skillet, scramble 6 beaten eggs over medium heat and season with salt and pepper to taste until just set.
  4. Place a flour tortilla on a surface, add scrambled eggs, cooked maple sausage, crispy bacon, and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.
  5. Once all tortillas are rolled, pour the salsa over the enchiladas and add any extra cheese and bacon on top.
  6. Bake uncovered for about 20 minutes until the cheese is melted and bubbly.
  7. Sprinkle with fresh cilantro and serve warm with sides like sour cream or avocado slices.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Prep enchiladas the night before without salsa for a stress-free morning. Store leftovers in an airtight container for up to 3 days.

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