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Breakfast Enchiladas (Eggs, Bacon, Maple Sausage + Cheesy Enchilada-Salsa)

Breakfast Enchiladas (Eggs, Bacon, Maple Sausage + Cheesy Enchilada-Salsa)
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These Breakfast Enchiladas are everything you want in a cozy morning casserole: soft flour tortillas stuffed with fluffy scrambled eggs, crispy bacon, sweet maple sausage, and cheddar cheese—then smothered in a creamy homemade enchilada-salsa sauce and baked until bubbly and golden.

Ingredients

Scale

Enchilada-Salsa Sauce

  • 2 tbsp salted butter

  • 1 tbsp all-purpose flour

  • ½ tsp ground cumin

  • 1 cup milk

  • 3 oz cream cheese

  • ⅓ cup salsa

  • 1½ cups freshly grated cheddar cheese

Filling

  • 8 large eggs, beaten

  • Salt & pepper, to taste

  • 12 oz cooked + crumbled maple sausage (divided)

  • 12 oz cooked + crumbled bacon (divided)

  • ½ cup freshly grated cheddar cheese

  • 8 taco-size flour tortillas

Toppings

  • 1 cup freshly grated cheddar cheese

  • Fresh chopped cilantro

Instructions

1) Prep the Dish

Preheat oven to 350°F (175°C).
Spray a 9×13-inch baking dish with nonstick spray.

2) Make the Enchilada-Salsa Sauce

  1. In a saucepan over medium heat, melt butter.

  2. Whisk in flour and cook 30 seconds until lightly golden.

  3. Whisk in cumin.

  4. Slowly pour in milk while whisking. Bring to a gentle boil.

  5. Reduce heat to medium-low. Add cream cheese and stir until melted.

  6. Stir in salsa + cheddar cheese.

  7. Remove from heat and stir until smooth.

Set aside.

3) Cook the Eggs

In a large nonstick skillet over medium-high heat:

  • Pour in eggs

  • Season with salt & pepper

  • Scramble until just set (don’t overcook)

Remove from heat.

4) Assemble the Enchiladas

  1. Lay tortillas on a clean surface.

  2. Divide scrambled eggs between tortillas (down the center).

  3. Add sausage + bacon (reserve ¼ cup each for topping).

  4. Sprinkle 1 tbsp cheddar and 1 tbsp sauce into each tortilla.

  5. Roll tightly and place seam-side down in baking dish.

5) Top + Bake

  1. Pour remaining sauce over enchiladas.

  2. Sprinkle 1 cup cheddar cheese over the top.

  3. Add reserved bacon + sausage.

  4. Bake uncovered 20 minutes until melty and bubbly.

6) Serve

Remove from oven and sprinkle with fresh cilantro.
Rest 5–10 minutes before serving.

Notes

✅ Grate your own cheese (melts smoother than pre-shredded)
✅ Don’t overcook eggs—slightly soft is best (they finish in the oven)
✅ Use thick salsa (watery salsa thins the sauce too much)
✅ Make it spicy: add diced jalapeños or hot salsa
✅ For extra richness: add a sprinkle of Monterey Jack

Find it online: https://chocotune.com/breakfast-enchiladas-eggs-bacon-maple-sausage-cheesy-enchilada-salsa/