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Weekend mornings at home just beg for something cozy and indulgent and nothing turns heads like a bubbly pan of breakfast enchiladas. Tender eggs, crispy bacon, and sweet maple sausage all rolled up with a creamy, cheesy salsa—this is the meal that has my family circling the kitchen before it even comes out of the oven. Whenever there are leftovers, they disappear even faster than the first round.
I first made these breakfast enchiladas for a holiday brunch and everyone went wild for them even the picky eaters. Now I get requests any time someone stays the night.
Ingredients
- Butter: helps the sauce become rich and silky go for unsalted so you control the seasoning
- All-purpose flour: makes the enchilada salsa perfectly thick and creamy sift before measuring for accurate results
- Ground cumin: adds a gentle warmth and tex-mex note always choose fresh ground for best flavor
- Milk: gives a creamy base to the salsa whole milk brings extra richness
- Cream cheese: adds tang and a luscious texture full fat cream cheese melts smoothest
- Salsa: gives the sauce kick and freshness use your favorite jarred or homemade and adjust the heat to your taste
- Cheddar cheese: brings salty meltiness shred your own for best melt
- Large eggs: form the hearty main filling use fresh bright-yolk eggs for color
- Salt and black pepper: round out flavors fresh cracked pepper gives a bit of bite
- Cooked maple sausage: brings sweetness and savory flavor use quality sausage and drain excess fat
- Cooked bacon: gives crisp smoky bits thick-cut is especially satisfying
- Taco-size flour tortillas: make rolling simple look for ones that are soft and pliable to avoid cracking
- Fresh cilantro: livens each bite with a hint of citrus chop just before serving for best color and aroma
Instructions
- Prepare the Baking Dish:
- Lightly grease a nine by thirteen inch baking dish with butter or nonstick spray to prevent sticking and ensure easy cleanup
- Make the Enchilada Salsa:
- In a medium saucepan set over medium heat melt the butter until foaming and immediately whisk in the flour creating a smooth paste cook this mixture for about thirty seconds until it turns just golden without burning this builds a deep flavor base add the ground cumin and stir constantly to toast it lightly pour in the milk in a thin steady stream whisking the whole time to prevent lumps increase the heat just until the mixture reaches a gentle boil then lower to medium low keep whisking as it thickens then add all the cream cheese stirring until it melts completely mix in the salsa and cheddar cheese whisk until the sauce turns glossy and smooth remove from heat and set aside
- Make the Egg Filling:
- Crack the eggs into a bowl and beat them well with a fork season with salt and pepper then heat a skillet over medium high and pour in the eggs allow the eggs to set at the edges before stirring gently shuffle the mixture with a spatula to create large soft curds continue until the eggs are barely set as they will cook more in the oven take off the heat immediately to avoid dry eggs
- Assemble the Enchiladas:
- Lay all the tortillas flat on a clean surface scoop the eggs evenly down the center of each tortilla scatter over the cooked sausage and bacon but reserve a good handful of each for topping every tortilla gets a tablespoon of grated cheddar along with a spoonful of the creamy salsa try not to overfill to make rolling easy roll each tortilla up tightly and lay them seam side down in the prepared baking dish packed snugly together
- Top and Bake:
- Pour the remaining enchilada salsa evenly over the rolled tortillas spreading to the edges scatter all the remaining cheddar cheese reserved sausage and bacon across the top bake uncovered in a three hundred fifty degree oven for about twenty minutes watch for the cheese to bubble and brown slightly at the corners which means it is ready
- Garnish and Rest:
- Once out of the oven sprinkle with freshly chopped cilantro let the pan rest five to ten minutes before slicing this helps the enchiladas hold their shape and makes serving neat squares so much easier
My favorite part is always the maple sausage it infuses every bite with sweet and savory flavor that plays perfectly with the creamy sauce and smoky bacon. My niece helped me roll these for her sleepover brunch last year and ever since she declares them her favorite breakfast ever.
Storage Tips
Once cooled cover with foil or transfer leftovers to an airtight container these keep well in the fridge for up to three days and reheat beautifully in the oven or microwave. You can also freeze individual portions just thaw overnight in the refrigerator and warm gently before serving. If preparing ahead assemble completely but hold off on baking until ready to serve for best texture.
Ingredient Substitutions
Try breakfast chorizo for a spicier twist or switch in smoked turkey sausage for a lighter version. Swap cheddar for pepper jack or mozzarella depending on what you love. To make it vegetarian skip the meats and add sautéed mushrooms peppers and spinach which keep it hearty and flavorful.
Serving Suggestions
Serve these enchiladas with a side of fresh fruit salad for a bright contrast. They also pair perfectly with a bowl of pico de gallo avocado slices and a dollop of sour cream. For special mornings add crispy potatoes or a pitcher of orange juice for a full brunch spread.
Cultural Notes
Breakfast enchiladas are a creative spin on traditional Mexican enchiladas which are hearty and savory but rarely seen at breakfast in Mexico. This version borrows the familiar rolled tortilla and smothers it in a Tex Mex cheese sauce that makes it cozy for American brunch tables. The fusion of classic flavors with breakfast favorites is a true crowdpleaser.
Seasonal Adaptations
Swap sausage for crumbled breakfast patties made from chicken in the spring. Add fresh green onions and baby spinach when garden greens are abundant. In fall stuff with roasted sweet potatoes and smoky paprika for a cozy touch.
Success Stories
A friend once hosted a brunch potluck where these breakfast enchiladas were gone before I even finished my coffee. They are always a hit with both adults and kids and leftovers just do not happen. I know one family who packs them up for camping trips and bakes them in a cast iron pan right over the campfire.
Freezer Meal Conversion
After assembling but before baking tightly cover the pan with foil and freeze up to two months. To bake from frozen remove foil and add another ten to twenty minutes to the baking time until hot and bubbly. Let rest before serving for best results.
Breakfast enchiladas are always a crowdpleaser and super flexible for the ingredients you have on hand. Cozy, cheesy, and make-ahead—they are the secret to easy brunches enjoyed with people you love.
Recipe FAQs
- → Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used but may require heating or softening to prevent cracking during rolling.
- → What kind of salsa works best?
Mild or medium red salsa blends well into the sauce, but feel free to try your favorite variety for a personalized touch.
- → Can these be made ahead of time?
Absolutely! Assemble the enchiladas, cover, and refrigerate overnight. Bake fresh in the morning for best results.
- → Is it possible to make this dish vegetarian?
Yes, simply omit bacon and sausage, or substitute with sautéed vegetables or plant-based proteins.
- → How do I store leftovers?
Cool completely, then cover and refrigerate for up to three days. Reheat individual portions in the microwave or oven.