Description
Hearty breakfast enchiladas filled with eggs, cheese, and protein, wrapped in flour tortillas and drenched in creamy enchilada-salsa. Baked to perfection for a warm, portable meal.
Ingredients
1/3 cup enchilada-salsa (green or orange)
2 tbsp salted butter (6g salt per tbsp)
1 tbsp all-purpose flour
1/2 tsp cumin
1 cup milk (whole or 2%)
3 oz cream cheese (room temperature)
1 1/3 cups grated cheddar cheese (plus more for topping)
8 large eggs
12 oz crumbled maple sausage (halal-certified)
12 oz crumbled vegetarian bacon (soy-protein alternative)
8 (8-inch) flour tortillas
1/4 cup chopped cilantro (dairy-free topping)
Instructions
Melt butter in a saucepan.
Whisk in flour for 30 seconds.
Add cumin then slowly pour milk.
Bring to a boil, reduce to medium-low.
Blend in cream cheese until smooth.
Add salsa and cheddar cheese, remove from heat.
Scramble eggs in a skillet, reserve 1/4 cup sausage and bacon.
Distribute eggs onto tortillas, top with sausage/bacon and cheese.
Roll tortillas tightly.
Arrange rolled tortillas in a dish, pour enchilada-salsa over.
Sprinkle with reserved meats, bake at 350°F for 20 minutes.
Top with cilantro before serving.
Notes
Whisk constantly when adding milk to avoid lumps.
Warm tortillas first to prevent cracking.
Layer cheese and salsa separately for even coating.
Use an 8-ounce cheese grater for consistent melting.
Spritz baking dish with non-stick spray to prevent sticking.
- Prep Time: 15
- Cook Time: 20
- Category: trends
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 4g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 220mg