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Breakfast Enchiladas

Savory Breakfast Enchiladas for Cozy Mornings

These Breakfast Enchiladas are a versatile and comforting dish perfect for busy mornings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 enchiladas
Course: Breakfast
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Salted Butter Substitute with olive oil for a lighter option.
  • 2 tablespoons All-Purpose Flour Use cornstarch for a gluten-free variation.
  • 1 teaspoon Ground Cumin Omit if unavailable or replace with chili powder.
  • 2 cups Milk Consider using plant-based milk for a dairy-free option.
  • 4 ounces Cream Cheese Ricotta cheese can be used as a lighter substitute.
  • 1 cup Salsa A homemade version allows for spice control.
  • 1 cup Cheddar Cheese Monterey Jack makes a nice mild substitute.
For the Filling
  • 6 Eggs You can use egg whites for a lighter dish.
  • 1 cup Cooked Maple Sausage Can be replaced with turkey sausage or omitted.
  • 1 cup Cooked Bacon Substitute with smoked turkey bacon or leave out.
  • 4 large Flour Tortillas Corn tortillas can be used for a gluten-free choice.
Garnish
  • 1/4 cup Fresh Cilantro Omit if you're not a fan of the flavor.

Equipment

  • baking dish
  • Medium saucepan
  • skillet
  • whisk
  • spatula
  • Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Spray a baking dish with non-stick spray.
  2. In a medium saucepan, melt butter, add flour, and whisk together. Gradually pour in milk while whisking. Stir in cumin, cream cheese, salsa, and cheddar cheese until smooth.
  3. In a skillet, heat oil and scramble eggs for 3-4 minutes, seasoning with salt and pepper.
  4. Lay out tortillas and fill each with eggs, sausage, bacon, cheese, and salsa. Roll tightly.
  5. Place enchiladas seam-side down in the baking dish. Pour remaining sauce over the top and sprinkle with leftover fillings.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until golden brown.
  7. Garnish with cilantro and serve warm.

Nutrition

Serving: 1enchiladaCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

These enchiladas can be prepared the night before. Feel free to customize the fillings to your liking.

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