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Breakfast Enchilada Bake

Serves: 8


  • Preheat oven to 350°F.
  • Whisk eggs and milk in bowl. Pour mixture into a sprayed saucepan and cook on medium heat, stirring constantly until scrambled. Set aside.
  • Spray a skillet with nonstick cooking spray and preheat over medium-high heat. Add one pound of turkey to skillet. Stir to crumble, approximately 14-16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.
  • Whisk butter and flour together into a paste over medium heat and continue to cook for 1 to 2 minutes, whisking constantly. Whisk in milk and bring to a boil. When the sauce has thickened slightly, add salsa, spices, and cheese. Stir until smooth. Remove from heat.
  • Lay tortillas on table. Divide eggs, turkey, and 1 cup shredded cheese between the tortillas. Spread ½ cup of the cheese sauce on the bottom of a greased 9x13-inch pan.
  • Roll tortillas and place seam side down in pan.
  • Pour remaining cheese sauce over top and sprinkle with cheese.
  • Bake for 20-25 minutes.
  • Remove from oven and add toppings.


8  flour tortillas
12  large eggs
1/2  c. milk
1  c. shredded cheese
1/2  lb. JENNIE-O® All Natural Ground Turkey Chub, 85/15, #2235-20
  Cheese Sauce:
2  Tbsps. butter
2  c. whole milk
1/2  c. salsa verde
1/2  tsp. garlic powder
1/2  tsp. ground cumin
1/2  c. shredded cheddar cheese
1  c. cheddar cheese
5  strips bacon, cooked and crumbled
1/2  c. diced Avocado
3  stalks green onion, thinly sliced
1/2  cup grape tomatoes, halved