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Breakfast Enchiladas

Delicious Breakfast Enchiladas for a Cozy Family Brunch

Discover the comfort of Breakfast Enchiladas, featuring fluffy eggs, savory sausage, and homemade salsa for a family-friendly favorite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 enchiladas
Course: Breakfast
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchilada-Salsa
  • 2 tablespoons Salted Butter Adds richness and enhances the flavors.
  • 2 tablespoons All-Purpose Flour Thickens the salsa; substitute with cornstarch for gluten-free.
  • 1 teaspoon Ground Cumin Imparts a warm, earthy flavor.
  • 1 cup Milk Creates a creamy base.
  • 4 ounces Cream Cheese Provides a rich and smooth texture.
  • 1 cup Salsa Feel free to use your favorite variety.
  • 1 cup Freshly Grated Cheddar Cheese Essential for gooey, cheesy goodness.
For the Filling
  • 6 large Eggs Main protein source, brings fluffiness.
  • 1 cup Cooked and Crumbled Maple Sausage Contributes sweet and savory flavor.
  • 1 cup Crumbled and Cooked Bacon Enhances flavor with a smoky element.
  • 8 inches Flour Tortillas Holds all the fillings.
To Garnish
  • 1 cup Freshly Chopped Cilantro Brightens the dish with flavor.

Equipment

  • 9x13-inch baking dish
  • Medium saucepan
  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and coat a 9x13-inch baking dish with non-stick spray.
  2. In a medium saucepan, melt butter and whisk in flour to create a roux. Gradually add milk and simmer until thickened, about 5 minutes.
  3. Mix in cumin, cream cheese, salsa, and cheddar cheese until smooth.
  4. Whisk eggs with salt and pepper and scramble in a skillet over medium heat for about 3-4 minutes.
  5. Fill tortillas with scrambled eggs, sausage, bacon, and cheese; roll tightly and place seam-side down in the baking dish.
  6. Distribute remaining enchilada-salsa over the top and add reserved sausage or bacon and additional cheese.
  7. Bake uncovered for about 20 minutes until cheese is bubbly and golden.
  8. Garnish with chopped cilantro and serve warm.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Prepare these enchiladas ahead of time and keep the sauce separate until ready to bake to avoid sogginess.

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