Breakfast Enchiladas

These Breakfast Enchiladas are super filling and packed with flavor. This recipe combines so many breakfast favorites like eggs, bacon and sausage and transforms them into a new way to enjoy them. It is sure to become a new breakfast regular and family favorite.

Breakfast Enchiladas in a white casserole dish garnished with fresh chopped parsley.

Breakfast is hit and miss for my family. Sometimes, I am really on top of my breakfast game, and others we are having frozen waffles or cereal. Nothing wrong with either option. However, I wish I made breakfast more often because it truly is so much more colorful, filling and offers a variety of components to the meal.

These Breakfast Enchiladas are a new favorite for multiple reasons. They combine so many breakfast favorites; eggs, bacon, sausage, cheese- and completely morphs them into a whole new dish and presentation.

Two Breakfast Enchiladas on a white plate.

WHAT’S INSIDE BREAKFAST ENCHILADAS:

Each enchilada is stuffed with:

  • eggs
  • sausage
  • bacon
  • cheese
  • a variety of seasonings to give it a bold and delicious flavor.

The sauce is comprised of cream cheese, milk, salsa, cheese a few other tasty ingredients.

These Breakfast Enchiladas are perfect for weekends or serving to company. It is definitely a fun and unique spin on breakfast and provides a wonderful taste.

Two Breakfast Enchiladas on a white plate with a fork.

Breakfast Enchiladas

These Breakfast Enchiladas are super filling and packed with flavor. This recipe combines so many breakfast favorites like eggs, bacon and sausage and transforms them into a new way to enjoy them. It is sure to become a new breakfast regular and family favorite.
Prep Time 20 minutes
Cook Time 15 minutes
Servings 10
Calories 534kcal

Ingredients 

  • 10 flour tortillas

Enchilada Filling

  • 12 eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1 cup grated cheddar cheese
  • 1 1/2 cups hot ground sausage cooked and divided
  • 1/2 cup bacon cooked, crumbled, and divided

Enchilada Sauce

  • 1/4 cup butter
  • 2 Tablespoons flour
  • 2 cups milk
  • 4 ounces cream cheese
  • 1/4 cup salsa
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup grated cheddar cheese

Instructions

  • Preheat oven to 350 degrees.
  • Spray 9x13 baking dish with cooking spray.

Enchilada Filling

  • Combine eggs, milk, salt, mustard, and garlic powder in large mixing bowl and beat well. Stir in 1 cup cooked sausage, and 1/4 cup cooked bacon, and 1 cup cheddar cheese.
  • Pour in to a large skillet and cook until eggs are set, stirring constantly.
  • Place tortillas on large working surface and fill each tortilla with divide eggs.
  • Roll tightly and place in baking dish.

Sauce

  • In a medium sauce pan, melt butter and add flour, mix well, and then add milk.
  • Cook over medium heat until bubbly.
  • Add cream cheese and continue cooking until smooth.
  • Add salsa, salt and pepper.
  • Remove form heat and stir in 1 cup cheddar cheese. Stir until smooth.
  • Pour over enchiladas.

Toppings

  • Top with remaining 1/4 cup cheese, 1/2 cup sausage, and 1/4 bacon.
  • Place enchiladas in the oven and bake for 15 to 20 minutes until cheese is melted and enchiladas are hot all the way through.
  • Remove from oven and serve immediately.

Nutrition

Calories: 534kcal | Carbohydrates: 21g | Protein: 24g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 281mg | Sodium: 1222mg | Potassium: 356mg | Fiber: 1g | Sugar: 5g | Vitamin A: 956IU | Vitamin C: 0.4mg | Calcium: 320mg | Iron: 3mg
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Enjoy!

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Filed under: breakfast, casserole

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Comments

  1. Sally Beagle

    How many does this serve?

  2. Alisa

    Hi, what type of tortillas did you use? Corn or flour?

    1. Chef in Training

      I used flour tortillas.

  3. Cindy

    Do you know if these could be made ahead of time and then just baked when needed?

  4. Lisa

    Are you using corn or flour tortillas? Can it be prepped the night before? If so, would you leave the sauce off until just before putting it into the oven?

    1. Chef in Training

      I used flour tortillas. I haven't personally made the night before, but I imagine you could prepare the enchiladas, leaving sauce and toppings off, wrap tightly and store in fridge until morning. Then assemble sauce and toppings and bake in morning.

  5. Debbie

    Can this recipe be made the night before?

  6. Anne

    Can this be made ahead of time?