WEEKEND BACON AND EGG ENCHILADAS

Weekend Bacon and Egg Enchiladas image

Here's bacon and eggs in a tasty dish perfect for a weekend morning. They're rolled up in enchiladas with spinach and cheese and baked until delicious.

Provided by My Food and Family

Categories Dairy

Time 45m

Yield 4 servings

Number Of Ingredients 8

Previous Next

Ingredients

1 plum tomato, chopped
1/2 cup chopped fresh spinach
4 slices cooked OSCAR MAYER Bacon, crumbled
1-1/4 cups KRAFT Shredded Cheddar Cheese, divided
8 flour tortillas (6 inch)
4 eggs
1-1/4 cups milk
1 Tbsp. flour

Steps:

Heat oven to 350ºF.
Combine tomatoes, spinach, bacon and 3/4 cup cheese; spoon down centers of tortillas. Roll up. Place, seam sides down, in 10x6-inch baking dish sprayed with cooking spray.
Whisk eggs, milk and flour until blended; pour over enchiladas. Cover.
Bake 30 min. Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted.

Nutrition Facts : Calories 460, Fat 25 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 235 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g