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Bacon and Eggs Breakfast Enchiladas with Easy Cheese Sauce
4.60 from 5 votes

Breakfast Enchiladas

Easy Breakfast Enchiladas made with scrambled eggs and bacon, veggies, and black beans, then wrapped in warm flour tortillas and smothered in a mouth-watering homemade cheese sauce. With endless garnish options, enjoy these flavorful Tex-Mex breakfast enchiladas for breakfast, brunch, or even dinner.
Prep Time25 minutes
Cook Time15 minutes
Additional Cook Time25 minutes
Total Time40 minutes
Servings: 8 enchiladas
Calories: 469kcal



  • 1 teaspoon olive oil
  • 1 yellow onion - finely chopped
  • 5 cloves garlic - minced
  • 3 bell peppers - seeded and chopped
  • 10 eggs - scrambled
  • 12 oz bacon
  • 1 can black beans - 15oz
  • 8 large flour tortillas

Cheese Sauce

  • 2 tablespoon butter
  • 2 tablespoon flour
  • 2 cups milk - whole milk
  • ½ teaspoon cumin
  • ½ teaspoon chipotle powder
  • ¼ teaspoon cayenne powder
  • 1 jar green salsa - 12oz
  • 1 cup shredded cheese


  • cilantro
  • green onion
  • fresh tomato
  • avacado
  • sour cream


  • Preheat oven to 350 degrees F.
  • In a large skillet over medium high heat add olive oil. Once shimmering and hot, add chopped onion and stir. Sauté onions for approximately 2-3 minutes, stirring occasionally. Add garlic and stir well. Sauté onions and garlic for 1 minute and add chopped bell pepper to the pan. Mix well and sauté for 3-4 minutes.
  • Reduce heat to medium and push sauteéd vegetables to one half of the pan. Add 1 teaspoon of olive oil to the other side of the skillet and slowly pour in scrambled eggs. Cook eggs for a few minutes before mixing with the vegetables. Continue to cook eggs and vegetable mixture together for an additional 3-4 minutes, stirring and mixing frequently. Remove from heat and set aside.
  • In a separate skillet, prepare bacon according to package instructions. When fully cooked, remove from pan and chop into small, bite-size pieces.
  • As bacon is frying, start preparing cheese sauce. In a medium saucepan over medium high heat, whisk together the butter and flour into a paste. Continue to cook, whisking continuously, for one to two minutes more. Slowly whisk in the milk and bring to a low boil. When the sauce has thickened slightly, whisk in the remaining ingredients- salsa verde, spices, and cheese. Continue to stir until smooth. Remove from heat and set aside.
  • With the egg and vegetable mixture, bacon and cheese sauce ready to go, start building enchiladas. On a clean work surface, lay out 8 tortillas and diving the egg/veggie mixture and half the bacon between each of them. Sprinkle with a small pinch of cheese.
  • Spread 1/2 cup of the cheese sauce on the bottom of a greased 9 x 13 inch baking dish and roll the tortillas up, placing them seam side down in the baking dish. Pour remaining cheese sauce over the top of the tortillas and sprinkle with a generous layer of cheese. Bake at 350 degrees F for approximately 25 minutes or until the edges of the tortillas are golden brown and cheese is bubbly.
  • Remove from oven and top with remaining bacon as well as any other favorite toppings.


Calories: 469kcal | Carbohydrates: 25g | Protein: 20g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 252mg | Sodium: 711mg | Potassium: 433mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2090IU | Vitamin C: 58.6mg | Calcium: 220mg | Iron: 2.6mg
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