Hello friends! Today we are teaming up with McCormick to bring you this recipe for a super hearty, ultimate Breakfast Enchilada Bake that can be served any time of the day.
Well, you’ve probably heard it said that breakfast is the most important meal of the day. As much as I wish my family all sat down to a big, hearty breakfast every morning, the truth is that we are all running around the house trying to get ready and out the door fast.
One of us is spraying down the bed head, while another is searching for missing homework. Or maybe one is scarfing down a granola bar, practicing spelling words and watching an episode of Curious George at the same time.
But just because we don’t usually sit down together for breakfast, that doesn’t mean we can’t enjoy breakfast together at dinnertime, when we might have a little more time to linger around the table.
Sometimes it’s really nice to take a break from the normal dinner rotation to let those rarely enjoyed breakfast favorites have a turn. This Breakfast Enchilada Bake fits that bill perfectly. And since September is National Breakfast Month, why not get a little creative and celebrate everything you love about breakfast foods any time of the day?
This dish features a creamy cheese sauce with a little bit of heat and lots of flavor thanks to this trio of McCormick spices. Ground cumin, garlic powder, and chipotle chili powder are my go to spices for that smokey Mexican flavor.
Scrambled eggs, melted cheese, and sausage are rolled into soft flour tortillas before the creamy cheese sauce goes on top.
More cheese is sprinkled over the top and then they bake for 20-25 minutes in a 350 degree oven.
When they come out of the oven all golden and bubbly, they are topped with crumbled bacon, avocado, tomatoes and green onion. I love the way these toppings add a pop of color and freshness to the dish. You can be creative with the toppings and add your own favorites to the list.
But you probably don’t want to skip the bacon, just saying.
These are the ultimate breakfast enchiladas and they are fit to satisfy any dinnertime appetite.
And if you are lucky enough to have leftovers, you can enjoy them for breakfast the next morning. Hope you get the chance to try them!
PrintBreakfast Enchilada Bake
A super hearty, ultimate breakfast enchilada bake filled with eggs and cheese that can be served any time of the day.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Bake
- Cuisine: Mexican
Ingredients
Filling
- 8 tortillas
- 12 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1 cup shredded cheese
- 1/2 pound sausage, browned and crumbled (optional)
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- 1/2 cup salsa verde
- 1/2 teaspoon McCormick Garlic Powder
- 1/4 teaspoon McCormick Chipotle Chilli Powder
- 1/4 teaspoon McCormick Ground Cumin
- 1/2 cup cheddar cheese, shredded
Toppings
- 1 cup cheddar cheese, shredded
- 5 strips bacon, cooked and crumbled
- 1/2 cup diced avocado
- 3 stalks green onion, sliced thinly
- 1/2 cup grape tomatoes, halved
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk eggs with milk. Add salt. Pour the beaten eggs into a greased saucepan and cook on medium heat, stirring occasionally until they are scrambled, but still fairly moist. Set aside.
- If you want to add sausage to the filling, brown it over medium high heat in a separate pan as you are scrambling the eggs and then remove it from the heat and set aside.
- In the meantime, whisk the butter and flour together over medium high heat in a medium sized pan to make the cheese sauce. After whisking the butter and flour into a paste, continue to cook for one to two minutes whisking constantly. Gradually whisk in the milk and bring to a gentle boil, stirring occasionally. When the sauce has thickened slightly, add the salsa verde, spices, and cheese. Stir together until smooth. Remove from heat and set aside.
- When the eggs, sausage and cheese sauce are ready, lay out the tortillas on your work surface, and divide the eggs, sausage and 1 cup shredded cheese evenly between the eight tortillas. Spread 1/2 cup of the cheese sauce on the bottom of a greased 9 by 13 inch baking dish. Roll the tortillas up and place them seam side down in the baking dish.
- Pour the remaining cheese sauce over the top of the tortillas, and then sprinkle with cheese. Bake for 20-25 minutes. The edges of the tortillas will be golden brown and the cheese will be bubbly.
- Remove the pan from the oven, and add toppings as desired.
Nutrition
- Serving Size: 1 Serving
- Calories: 637
- Sugar: 5.6g
- Sodium: 1208mg
- Fat: 40g
- Saturated Fat: 17g
- Unsaturated Fat: 19.4g
- Trans Fat: 0.5g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 354mg
These were delicious! I rarely leave comments but this was a homerun! I added spinach to the eggs, topped with chives and cherry tomatoes. Used corn Tortillas (which I don’t love bc they fall apart)… broken enchiladas = love in my tummy
Just wondering what size tortillas for this recipe?
Thanks!