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Easy Eggs Benedict Casserole Recipe

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4.8 from 15 reviews

These Breakfast Enchiladas combine fluffy scrambled eggs, savory maple sausage, crispy bacon, and melted cheddar cheese wrapped in soft tortillas, topped with a creamy enchilada-salsa sauce and baked to bubbly perfection. Perfect for a hearty and flavorful morning meal.

Ingredients

Enchilada-Salsa

  • 2 Tablespoons salted butter
  • 1 Tablespoon all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1 cup milk
  • 3 ounces cream cheese
  • 1/3 cup salsa
  • 1 ½ cups freshly grated cheddar cheese

Filling

  • 8 large eggs, beaten
  • salt and pepper, to taste
  • 12 ounces cooked and crumbled maple sausage, divided
  • 12 ounces crumbled and cooked bacon, divided
  • 1/2 cup freshly grated cheddar cheese
  • 8 taco-size flour tortillas

Toppings

  • 1 cup freshly grated cheddar cheese
  • freshly chopped cilantro

Instructions

  1. Preheat and prepare dish: Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray and set aside.
  2. Make enchilada-salsa: In a medium saucepan over medium heat, melt butter. Whisk in flour and stir until the flour turns golden-brown, about 30 seconds. Add ground cumin, then slowly pour in milk while whisking to combine. Bring mixture to a boil, then reduce heat to medium-low.
  3. Add cream cheese and salsa: Stir in cream cheese until melted, then add salsa and cheddar cheese. Remove from heat and continue stirring until the cheese is fully melted and the sauce is smooth. Set aside.
  4. Cook scrambled eggs: In a large non-stick skillet over medium-high heat, pour in beaten eggs seasoned with salt and pepper. Scramble and cook until eggs are set. Remove from heat.
  5. Assemble enchiladas: Lay tortillas on a clean surface. Divide scrambled eggs among the tortillas, placing eggs down the center. Top each with a few tablespoons of cooked sausage and bacon, reserving about 1/4 cup of each for topping. Sprinkle 1 tablespoon cheddar cheese and 1 tablespoon enchilada-salsa over the fillings. Roll tortillas tightly and place seam side down in the baking dish.
  6. Add sauce and toppings: Pour remaining enchilada-salsa evenly over the rolled enchiladas. Sprinkle remaining cheddar cheese evenly over the top, then add reserved bacon and sausage pieces.
  7. Bake: Bake uncovered in the preheated oven for 20 minutes or until cheese is melted and bubbly.
  8. Garnish and serve: Remove from oven, sprinkle with freshly chopped cilantro, and let stand for 5 to 10 minutes before serving. Enjoy!

Notes

  • Use taco-size flour tortillas for easy rolling and portion size.
  • Maple sausage can be substituted with breakfast sausage or chorizo for variety.
  • For a spicier flavor, add diced jalapeños to the enchilada-salsa or fillings.
  • Leftover enchiladas can be refrigerated up to 3 days and reheated in the oven for best results.
  • Use low-fat milk and reduced-fat cheese to lighten the dish if desired.

Find it online: https://lovelycooks.com/easy-eggs-benedict-casserole-recipe/