Jump to Recipe Print RecipeLate Sunday mornings often call for comfort and a bit of indulgence, wouldn’t you agree? My absolute favorite solution is whipping up a batch of Cheesy Breakfast Enchiladas with Sausage and Bacon. This recipe is a game-changer; it elevates a typical breakfast into a hearty feast that can easily impress family or friends. The best part? You can prepare these delicious enchiladas in advance, making your brunch stress-free while still satisfying all the comfort food cravings. Each bite offers a delightful combination of gooey cheese, savory sausage, and crispy bacon—wrapped in soft tortillas and drizzled with zesty enchilada salsa. Ready to dive into a breakfast that feels more like a warm hug? Let’s explore how to bring this flavor-packed dish to your table! Why are Breakfast Enchiladas a Must-Try? Deliciously Unique: This recipe transforms traditional breakfast into an unforgettable feast. Easy Preparation: You can prep these Breakfast Enchiladas ahead of time for a hassle-free brunch experience. Flavor Explosion: The combination of gooey cheese, savory sausage, and crispy bacon creates a mouthwatering harmony. Versatile Option: Customize the filling with your favorite veggies or proteins for a personal touch. Crowd-Pleasing Appeal: Perfect for impressing guests or simply enjoying as a family treat. Dive into these savory enchiladas for a cozy morning that will leave everyone craving more! You might also enjoy exploring other hearty breakfast ideas for even more delightful meal options. Breakfast Enchiladas Ingredients For the Enchilada Salsa Salted Butter – Adds richness to the sauce, enhancing flavor. All-Purpose Flour – Used for thickening the enchilada salsa; can substitute with gluten-free flour. Ground Cumin – Provides depth of flavor; can replace with chili powder for a spicier note. Milk – Base for the enchilada sauce, offers creaminess; can use almond milk for a dairy-free option. Cream Cheese – Contributes a velvety texture; omit for a lower-calorie option or substitute with Greek yogurt. Salsa – Adds freshness and acidity to the sauce; use any favorite jarred or homemade salsa. Freshly Grated Cheddar Cheese – Melts beautifully, adding flavor; swap with Monterey Jack for a milder taste. For the Filling Large Eggs – Main filling ingredient; provides protein. No substitutes advised for egg-free diet. Salt and Pepper – Enhances all flavors; adjust to taste as needed. Cooked and Crumbled Maple Sausage – Adds sweetness and heartiness; substitute with turkey sausage for a lighter version. Crumble and Cooked Bacon – Provides crunch and depth; can replace with pancetta or omit for vegetarian option. Taco-Size Flour Tortillas – Holds the filling together; corn tortillas can be used for gluten-free. For Garnishing Freshly Chopped Cilantro – Garnish that adds freshness; can substitute with parsley. Step‑by‑Step Instructions for Breakfast Enchiladas Step 1: Prepare Enchilada Salsa In a medium saucepan over medium heat, melt 2 tablespoons of salted butter until bubbly. Whisk in 2 tablespoons of all-purpose flour and 1 teaspoon of ground cumin, stirring continuously for about 1 minute. Gradually pour in 1 cup of milk, whisking until the mixture thickens, about 3-5 minutes. Once thickened, incorporate 4 ounces of cream cheese, 1 cup of salsa, and 1 cup of freshly grated cheddar cheese, stirring until smooth and creamy. Step 2: Scramble the Eggs In a non-stick skillet, crack 6 large eggs into a bowl and whisk together with a pinch of salt and pepper. Over medium-low heat, pour the egg mixture into the skillet, stirring gently. Cook the eggs for about 5-7 minutes, or until just set but still soft. Remove the skillet from the heat to prevent further cooking and allow the eggs to retain a fluffy texture, perfect for your Breakfast Enchiladas. Step 3: Assemble Enchiladas Take your taco-size flour tortillas and lay them flat on a clean surface. Spoon a portion of the scrambled eggs onto each tortilla, followed by a mix of 1 cup cooked and crumbled maple sausage and 1 cup crumbled bacon. Sprinkle a little extra cheese on top for added richness, then roll the tortillas tightly around the filling and place them seam-side down in a greased baking dish. Step 4: Add Salsa & Cheese Topping Preheat your oven to 350°F (175°C). After assembling the enchiladas, pour the remaining enchilada salsa evenly over the top. Sprinkle with any leftover cheese, along with extra bacon and sausage crumbles for a decadent finish. This topping will melt beautifully, creating a delicious layer of flavor on your Breakfast Enchiladas. Step 5: Bake Place the baking dish in your preheated oven and bake for approximately 20 minutes. You’ll know they’re ready when the cheese is melted and bubbling and the edges of the tortillas begin to crisp. Remove the enchiladas from the oven and allow them to cool slightly for about 5 minutes before garnishing with freshly chopped cilantro for a touch of color and flavor. Expert Tips for Breakfast Enchiladas Fresh Ingredients: Use high-quality fresh ingredients for the best flavor. Avoid pre-packaged elements that may lack the fresh taste essential for delicious Breakfast Enchiladas. Egg Timing: Ensure your eggs are scrambled just until set; overcooking can lead to rubbery textures, affecting the enchiladas’ overall quality. Tortilla Choice: Use taco-size flour tortillas for a perfect fit. If you’re looking for a gluten-free option, corn tortillas can work well, but ensure they’re flexible to prevent cracking. Avoid Sogginess: To keep your Breakfast Enchiladas from getting soggy, wait to pour the salsa on top until just before baking, especially if pre-assembling the night before. Let Them Rest: Allow the enchiladas to rest for a few minutes after baking. This helps the flavors meld and makes serving easier. Each of these tips can elevate your Breakfast Enchiladas, ensuring a comforting and delightful dish for your morning meal! Breakfast Enchiladas: Endless Variations Await Feel free to play with this recipe, creating your perfect version bursting with flavors and textures that suit your taste! Vegetarian Delight: Swap out the sausage and bacon for hearty black beans or sautéed zucchini for a satisfying veggie-packed option. Spicy Surprise: Toss in diced jalapeños or a splash of hot sauce into the egg mixture for a pleasantly spicy kick! Cheesy Twist: Experiment with a blend of cheeses like pepper jack or fontina for a unique flavor explosion with each bite. Savory & Sweet: Add caramelized onions or roasted sweet potatoes to the filling for a delicious blend of sweet and savory flavors. Different Proteins: Try shredded chicken or diced ham as alternatives to bacon or sausage for a lighter yet equally tasty option. Creamy Variation: Substitute the cream cheese with a dollop of sour cream for an extra creamy filling that’s simply irresistible. Herb Infusion: Mix in fresh herbs like chives or dill into the egg filling to brighten up the flavor profile. Breakfast Burrito Style: Use larger tortillas and roll them up burrito-style for a delightful twist on presentation. Your imagination is the limit! Don’t forget to explore other comforting breakfast options like hearty breakfast casseroles to keep your morning meals exciting and satisfying. What to Serve with Cheesy Breakfast Enchiladas with Sausage and Bacon Creating a delightful breakfast spread to accompany these savory enchiladas can transform your morning into a special occasion, perfect for family gatherings or brunching with friends. Fresh Fruit Salad: A refreshing mix of seasonal fruits like berries and melons complements the rich flavors, adding a burst of sweetness. Crispy Hash Browns: Their crispy texture and slight saltiness provide a great contrast to the cheesy, soft enchiladas. Pair them with a drizzle of hot sauce for an extra kick! Simple Green Salad: Light and crisp, a salad with mixed greens and a tangy vinaigrette balances the richness of the enchiladas. You can toss in some cherry tomatoes for a pop of color. Avocado Slices: Smooth, creamy avocado slices enhance the dish with healthy fats, adding richness that pairs beautifully with the hearty flavors of the enchiladas. Spicy Salsa Verde: A zesty salsa verde elevates the dish, providing an unexpected twist that sparks the taste buds. It’s perfect for those who enjoy a bit of heat! Homemade Cinnamon Rolls: If you’re feeling indulgent, serve warm cinnamon rolls on the side. The sweet, gooey rolls beautifully counter the savory enchiladas, making for a luscious brunch experience. Coffee or Mimosas: A strong cup of coffee or a refreshing mimosa adds the perfect beverage balance, enhancing the overall meal experience and bringing a festive flair to your breakfast table. Embrace the joy of a full meal and delight your guests with these satisfying accompaniments! Make Ahead Options These Breakfast Enchiladas are a fantastic meal prep option for busy mornings! You can assemble them up to 24 hours in advance by following the initial steps but hold off on adding the sauce to prevent sogginess. Simply cover the assembled enchiladas tightly with plastic wrap and refrigerate. When you’re ready to enjoy, preheat your oven, pour the enchilada salsa over the top, sprinkle with cheese, and bake as instructed for about 20 minutes. This way, you’ll have a deliciously satisfying breakfast ready with minimal effort, allowing you to savor all the comforting flavors without the morning rush! How to Store and Freeze Breakfast Enchiladas Fridge: Store leftover Breakfast Enchiladas in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through to enjoy their original flavor. Freezer: For longer storage, tightly wrap individual portions of enchiladas in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. Reheating: To reheat from frozen, bake them in a preheated oven at 350°F (175°C) for about 30-35 minutes or until heated through. If refrigerated, a quick 15-20 minutes in the oven should suffice. Make-Ahead Tip: Assemble the Breakfast Enchiladas and refrigerate overnight, then simply bake just before serving to maintain freshness and flavor. Breakfast Enchiladas Recipe FAQs How do I choose the best tortillas for my Breakfast Enchiladas? I recommend using taco-size flour tortillas for a soft and chewy wrap that holds all the goodness inside. If you’re looking for a gluten-free option, corn tortillas can work well but be sure they are flexible enough so they don’t crack when rolled. What is the best way to store leftover Breakfast Enchiladas? Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through, allowing them to regain their delightful textures. Can I freeze Breakfast Enchiladas? How? Absolutely! To freeze your enchiladas, wrap each individual portion tightly in plastic wrap and place them in a freezer-safe bag. They will keep well frozen for up to 3 months. When you’re ready to eat, bake them straight from the freezer at 350°F (175°C) for approximately 30-35 minutes, or until heated through. What if my enchiladas are soggy after baking? To avoid sogginess, make sure you pour the salsa over the enchiladas just before baking, especially if you’ve pre-assembled them. If you find yourself in a soggy situation, try baking them uncovered for a little longer to help crisp up the tortillas. Are there any dietary alternatives for the Breakfast Enchiladas? Yes! If you’re looking for alternatives, you can substitute maple sausage with turkey sausage for a lighter option, or you might consider omitting the bacon entirely for a vegetarian version. You can also use almond milk instead of regular milk for a dairy-free option. Can I add extra veggies to my Breakfast Enchiladas? The more the merrier! Feel free to incorporate sautéed vegetables like spinach, mushrooms, or bell peppers into your filling for added nutrition and flavor. Just be sure to cook them slightly before adding them, so they aren’t too watery in the enchiladas. Delicious Breakfast Enchiladas: A Hearty Morning Delight Indulge in these Breakfast Enchiladas, a comforting and flavor-packed dish perfect for weekend brunches. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 30 minutes minsResting Time 5 minutes minsTotal Time 55 minutes mins Servings: 4 enchiladasCourse: BreakfastCuisine: MexicanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Enchilada Salsa2 tablespoons Salted Butter Adds richness to the sauce2 tablespoons All-Purpose Flour Used for thickening; can substitute with gluten-free flour1 teaspoon Ground Cumin Provides depth of flavor; can replace with chili powder1 cup Milk Base for the sauce; can use almond milk for dairy-free4 ounces Cream Cheese Contributes a velvety texture; omit for lower-calorie option1 cup Salsa Adds freshness and acidity; use your choice1 cup Freshly Grated Cheddar Cheese Melts beautifully; swap with Monterey Jack for milder tasteFilling6 large Eggs Main filling ingredient; provides proteinto taste Salt and Pepper Enhances all flavors; adjust as needed1 cup Cooked and Crumbled Maple Sausage Adds sweetness and heartiness; substitute with turkey for lighter version1 cup Crumble and Cooked Bacon Provides crunch; can replace with pancetta or omit for vegetarian8 taco-size Flour Tortillas Holds filling; use corn tortillas for gluten-freeGarnishingto taste Freshly Chopped Cilantro Adds freshness; can substitute with parsley Equipment Medium saucepanNon-stick SkilletBaking dish Method Step-by-Step Instructions for Breakfast EnchiladasIn a medium saucepan over medium heat, melt salted butter. Whisk in flour and cumin for about 1 minute. Gradually pour in milk, whisking until thickened, about 3-5 minutes. Incorporate cream cheese, salsa, and cheddar cheese until smooth. In a non-stick skillet, crack eggs into a bowl and whisk with salt and pepper. Pour egg mixture into skillet, stir gently. Cook for 5-7 minutes until soft. Remove from heat. Lay tortillas flat, spoon scrambled eggs onto each. Top with sausage and bacon. Sprinkle extra cheese, roll tightly, and place seam-side down in greased baking dish. Preheat oven to 350°F (175°C). Pour remaining salsa over tortillas, sprinkle with leftover cheese, bacon, and sausage. Bake for 20 minutes until cheese is melted and bubbly. Let cool for 5 minutes, then garnish with chopped cilantro before serving. Nutrition Serving: 1enchiladaCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 220mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 300mgIron: 2mg NotesUse high-quality fresh ingredients for the best flavor. Adjust cooking times for perfectly scrambled eggs and avoid sogginess by not pouring salsa until just before baking. Tried this recipe?Let us know how it was!
