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Breakfast Enchiladas

Delicious Breakfast Enchiladas: A Comforting Morning Treat

Delicious Breakfast Enchiladas are a comforting morning treat filled with scrambled eggs, bacon, and sausage.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 enchiladas
Course: Breakfast
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salsa
  • 2 tablespoons salted butter Provides richness to the enchilada salsa.
  • 1 tablespoon all-purpose flour Thickens the salsa for a creamy consistency.
  • 0.5 teaspoon ground cumin Adds an earthy flavor that complements the other ingredients.
  • 1 cup milk Creates a smooth, creamy texture in the salsa.
  • 3 ounces cream cheese Contributes extra richness and creaminess.
  • 0.33 cup salsa Adds flavor and acidity to the sauce.
For the Filling
  • 8 large eggs Beaten, forms the protein-packed filling.
  • Salt and pepper To taste, enhances flavors of the eggs.
  • 12 ounces cooked and crumbled maple sausage Adds a delightful sweet and savory flavor.
  • 12 ounces crumbled and cooked bacon Offers a classic breakfast taste.
  • 1.5 cups freshly grated cheddar cheese Essential for cheesy goodness.
For Assembling
  • 8 (8-inch) flour tortillas Holds the filling and creates the enchiladas.
  • 1 cup freshly grated cheddar cheese For topping, creates a finishing cheesy layer.
  • Freshly chopped cilantro For garnish.

Equipment

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

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with non-stick spray.
  2. In a medium saucepan, melt 2 tablespoons of salted butter, whisk in 1 tablespoon of all-purpose flour, and stir for 2 minutes until golden. Add 1/2 teaspoon of ground cumin and 1 cup of milk, whisk until thickened, then mix in 3 ounces of cream cheese and 1/3 cup of salsa, stirring until smooth.
  3. In a large skillet, scramble 8 large beaten eggs seasoned with salt and pepper until fully cooked and fluffy.
  4. Lay out the 8-inch tortillas, spoon scrambled eggs, cooked sausage, bacon, and cheese down the center, then roll tightly and place seam-side down in the baking dish.
  5. Pour the prepared salsa evenly over the tortillas, top with remaining cheese, bacon, and sausage, then bake for about 20 minutes.
  6. After baking, let the dish cool for a few minutes and garnish with chopped cilantro before serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 210mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

These delicious breakfast enchiladas are sure to become a family favorite, and they are easy to prepare ahead of time.

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