Best Weekend Bacon And Egg Enchiladas Recipes

BACON AND EGG ENCHILADAS

Bacon and Egg Enchiladas image

Bring a Southwestern supper classic to the breakfast table with bacon and eggs!

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 40m

Yield 10

Number Of Ingredients 10

Ingredients

12 slices bacon
10 eggs
1/2 cup milk
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
2 cans (10 ounces each) Old El Paso™ green or red enchilada sauce
10 flour tortillas (8 inches in diameter)
2 cups shredded Mexican cheese blend (8 ounces)
Sour cream, if desired
Taco sauce, if desired

Steps:

Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook bacon in 10-inch skillet over medium heat, turning occasionally, until very crisp. Remove bacon from skillet, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels; crumble bacon and set aside.
Beat eggs, milk, onion powder and cumin in medium bowl with wire whisk until well blended. Pour into skillet with bacon drippings. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 5 to 7 minutes or until eggs are thickened throughout but still moist. Do not overcook.
Pour 1/2 can of the enchilada sauce over bottom of baking dish. Fill each tortilla with about 1/3 cup eggs, 1 tablespoon bacon and 2 tablespoons cheese; roll up. Place seam side down on enchilada sauce in dish. Pour remaining 1 1/2 cans enchilada sauce over filled tortillas. Top with remaining cheese and bacon.
Bake uncovered about 20 minutes or until thoroughly heated and bubbly. Serve with sour cream and taco sauce.

Nutrition Facts : Calories 370, Carbohydrate 29 g, Cholesterol 245 mg, Fiber 2 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 820 mg

MAKE-AHEAD BREAKFAST ENCHILADAS RECIPE BY TASTY

Make-Ahead Breakfast Enchiladas Recipe by Tasty image

Here's what you need: bacon, shredded cheddar cheese, green onion, small onion, garlic powder, eggs, milk, salt, pepper, medium flour tortillas, fresh cilantro, avocado, grape tomato, salsa

Provided by Betsy Carter

Categories Breakfast

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 lb bacon, cooked,chopped
3 ½ cups shredded cheddar cheese, divided
½ cup green onion, diced
1 small onion, diced
2 teaspoons garlic powder
6 eggs
1 ½ cups milk
1 teaspoon salt
½ teaspoon pepper
8 medium flour tortillas
fresh cilantro, to serve
avocado, sliced, to serve
1 cup grape tomato, halved, to serve
salsa, to serve

Steps:

In a large bowl, combine bacon, 2 cups (200 grams) of cheese, onions, and garlic powder. Distribute half of the mixture to a small bowl.
Spoon a heaping spoonful of bacon mixture at the bottom of each tortilla.
Fold the ends of the tortilla over the mixture and continue to roll, tightly.
Place tortillas seam side down into a greased casserole dish.
In medium bowl, whisk together remaining bacon mixture, 6 eggs, milk, salt, and pepper.
Pour egg mixture over the top of the rolled tortillas.
Cover with foil, and store in fridge overnight, or until ready to bake.
Preheat oven to 350°F (180˚C).
Bake enchiladas for 35-40 minutes, or until eggs are fully cooked.
Remove the foil and top enchiladas with 1 ½ cups (150 grams) of shredded cheese.
Bake for an additional 5 minutes, or until cheese is melted.
Top with cilantro and avocado, if desired.
Serve warm with tomatoes and salsa, if desired.
Enjoy!