Enchilada Brunch Bake | Dairy Farmers of Manitoba

Brunch Enchilada Bake


40 min


20-25 min

Serving Size

6-8 servings

Great Tastes of Manitoba 2016-17


  • 8 tortillas
  • 1 Tbsp (15 mL) canola oil
  • 12 large eggs
  • ½ cup (125 mL) 3% homogenized milk
  • ½ tsp (2.5 mL) salt
  • 1 cup (250 mL) shredded Canadian Cheddar cheese
  • 1 lb (500 g) ground sausage, browned and crumbled


  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) flour
  • 2 cups (500 mL) 3% homogenized milk, divided
  • ½ cup (125 mL) salsa
  • ¼ tsp (1 mL) chili powder
  • ¼ tsp (1 mL) cumin
  • ½ cup (125 mL) shredded Canadian Cheddar cheese



  • 1 shredded Canadian Cheddar cheese
  • 3 stalks green onion, sliced thinly
  • Optional additional toppings
  • 5 strips bacon, cooked and crumbled
  • 1 avocado, diced
  • ½ cup (125 mL) grape tomatoes, halved



1. Preheat oven to 350°F (180°C). In a large bowl, whisk eggs with milk and salt. Add oil to a large saucepan and warm over medium heat. Pour egg mixture into pan and stir occasionally until egg mixture is scrambled, but still fairly moist. Set aside.
2. While scrambling the eggs, in a separate saucepan over medium high heat, break apart and brown the sausage meat until it is fully cooked. Set aside.
3. To make the cheese sauce, over medium heat, bring 1 cup (250 mL) milk and butter to a simmer. Whisk flour into remaining 1 cup (250 ml) milk; gradually whisk into saucepot. Whisk constantly until sauce slightly thickens. Add the salsa, spices, and cheese and stir together until cheese is melted and sauce is smooth. Remove from heat and set aside.
4. When the eggs, sausage and cheese sauce are ready, lay out the eight tortillas and divide the eggs, sausage and 1 cup (250 mL) shredded cheese evenly among the tortillas. Spread 1/2 cup of the cheese sauce on the bottom of a greased 9 x 13-inch (3 L) baking dish. Roll the tortillas up and place them seam side down in the baking dish.
5. Pour the remaining cheese sauce over the tortillas and sprinkle with cheese and green onion. Bake for 20­-25 minutes until the edges of the tortillas are golden brown and the cheese is bubbly. Remove the pan from the oven and add toppings as desired. Serve immediately.


Recipe created by Chef Larry DeVries


  • To make ahead, prepare the scrambled eggs, sausage and cheese sauce and store in the refrigerator separately.
  • When ready to bake the dish, assemble the enchiladas as per the directions, bake and serve immediately.
  • Use the same recipe (without the cheese sauce and toppings) to prepare large batch of breakfast burritos and freeze for quick, on the go breakfasts.
  • Wrap each burrito in cling wrap and then store burritos in a large re-sealable freezer bag to prevent freezer burn.
  • When ready to eat, remove the plastic wrap, wrap burrito in a paper towel (to prevent tortilla from getting soggy) and microwave for 2-4 minutes.