6-8 medium La Tortilla Factory Carb Cutting Tortillas 
1 lb pork breakfast sausage, cooked and crumbled
8 eggs scrambled
6 strips bacon, cooked and crumbled
3 oz cream cheese
2 tbsp unsalted butter
1 tbsp all-purpose flour
1 cup whole milk
1/4 cup mild salsa
1 tsp ground cumin
1-2 cups shredded cheddar cheese blend
Fresh cilantro
Salt and pepper



Preheat the oven to 375 degrees. While oven preheats prep all the ingredients. Start cooking and crumbling the sausage and set aside. Next, cook and crumble the bacon. 

Scramble the eggs with a splash of milk, salt, and pepper and set aside. Mix eggs, sausage, and half of the bacon. Season to taste. 

Now it’s time to make the cream sauce. In a medium pan melt butter over medium heat and add the flour. Wisk about 3 minutes until well combined. Now reduce heat to medium-low and slowly pour in milk stirring for an additional 5 minutes. Once milk is combined add in the cumin, cream cheese, salsa, and 1 ½ cups of the shredded cheese. Stir until everything is melted and well combined. About 3-5 minutes more. Assemble. 

Spray a casserole dish with oil. Place your flour tortilla on a flat surface and add a heaping spoonful of the egg and meat mixture to the middle of the tortilla. Roll tightly and place seam side down in the baking dish. Repeat this step for all tortillas until the pan is full.

Cover enchiladas with cream sauce and sprinkle with remaining cheese and bacon. Bake for 20-25 minutes or until cheese is melted. Garnish with fresh cilantro and serve!