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Easy Eggs Benedict Casserole Recipe

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5 from 12 reviews

Delicious and hearty breakfast enchiladas featuring scrambled eggs, maple sausage, bacon, and a creamy cheesy enchilada salsa sauce, baked to melty perfection and topped with fresh cilantro.

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 the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray and set it aside.
  2. Make enchilada-salsa: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and stir until it turns golden brown, about 30 seconds. Add the ground cumin and slowly pour in the milk while whisking continuously. Bring the mixture to a boil, then reduce heat to medium-low.
  3. Add cream cheese and salsa: Stir in the cream cheese until melted and smooth. Add the salsa and cheddar cheese, stirring until the cheese is fully melted and the sauce is smooth. Remove from heat and set aside.
  4. Cook scrambled eggs: Heat a large non-stick skillet over medium-high heat. Pour the beaten eggs into the skillet, season with salt and pepper, and scramble until fully set. Remove from heat.
  5. Assemble enchiladas: Lay out the tortillas on a clean work surface. Evenly divide the scrambled eggs among the tortillas, placing eggs down the center of each. Top with a few tablespoons of cooked maple sausage and cooked bacon, reserving at least 1/4 cup of each for topping.
  6. Add cheese and sauce filling: Sprinkle one tablespoon of cheddar cheese and one tablespoon of the enchilada-salsa sauce over the eggs and meat in each tortilla. Roll each tortilla tightly and place seam side down in the prepared baking dish.
  7. Top and bake: Pour the remaining enchilada-salsa evenly over the enchiladas. Sprinkle the remaining cup of cheddar cheese evenly over the enchiladas. Top with the reserved bacon and sausage pieces. Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
  8. Garnish and serve: Remove from oven and sprinkle with freshly chopped cilantro. Let the enchiladas stand for 5 to 10 minutes before serving to cool slightly. Enjoy your breakfast enchiladas!

Notes

  • Use cooked maple sausage and bacon for best flavor; fully cooked and crumbled beforehand saves time during assembly.
  • Flour tortillas labeled taco-size are ideal; larger burrito-sized tortillas can be used but will yield bigger enchiladas.
  • The enchilada-salsa sauce can be made ahead and refrigerated, just rewarm gently before assembling.
  • For a spicier version, add diced jalapeños or hot sauce to the filling.
  • If preferred, substitute cheddar with Monterey Jack or a Mexican cheese blend for a different cheesy flavor.
  • Ensure not to overfill tortillas to prevent cracking when rolling.
  • The dish can be assembled the night before and baked fresh in the morning for convenience.

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