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–+ servings
Breakfast Enchiladas

Delicious Breakfast Enchiladas to Wow Your Morning Routine

A delightful twist on breakfast, these Breakfast Enchiladas are bursting with flavor and sure to impress.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 enchiladas
Course: Breakfast
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchilada Salsa
  • 2 tablespoons Salted Butter Can substitute with olive oil for a dairy-free option.
  • 2 tablespoons All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 1 teaspoon Ground Cumin Other spices like chili powder can be alternatives.
  • 1 cup Milk Dairy-free milk (e.g., almond milk) can be used.
  • 4 ounces Cream Cheese Replace with vegan cream cheese for a dairy-free option.
  • 1 cup Salsa Store-bought or homemade to customize spice levels.
  • 1 cup Shredded Cheddar Cheese Could substitute with Monterey Jack or vegan cheese.
For the Filling
  • 8 large Eggs Egg substitutes like tofu scramble can be used for a vegan option.
  • 1 cup Cooked and Crumbled Maple Sausage Turkey sausage or plant-based sausage is a suitable alternative.
  • 1 cup Crumble and Cooked Bacon Alternatively, use turkey bacon or a plant-based bacon.
For Assembly
  • 8 large Flour Tortillas Corn tortillas work for a gluten-free version.
  • 1/4 cup Chopped Cilantro Omit if desired or substitute with green onions.

Equipment

  • Baking Dish
  • medium saucepan
  • Non-stick skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking dish by lightly spraying it with non-stick cooking spray.
  2. In a medium saucepan over medium heat, melt 2 tablespoons of salted butter until bubbly. Whisk in 2 tablespoons of all-purpose flour until it turns a light golden color, about 2 minutes. Gradually add 1 cup of milk while stirring constantly to prevent lumps, then incorporate 4 ounces of cream cheese, 1 cup of salsa, and 1 cup of shredded cheddar cheese until smooth.
  3. Heat a non-stick skillet and add 8 large eggs, whisked until combined, with a pinch of salt and pepper. Scramble the eggs until set but slightly creamy, about 3-4 minutes. Fold in the cooked sausage and bacon.
  4. Lay 8 flour tortillas flat and distribute the egg mixture among them, adding cheddar cheese before rolling each tightly.
  5. Pour the remaining salsa over the rolled tortillas, covering completely. Sprinkle leftover cheese, bacon, and sausage on top.
  6. Bake for about 20 minutes until the cheese is bubbling and edges crispy. Garnish with chopped cilantro before serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

These enchiladas can be made ahead of time by preparing them a day prior but add the salsa just before baking.

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