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Bacon and Egg Enchiladas
Bacon and Egg Enchiladas
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Prep Time:
20 minutes
Total Time:
40 minutes
Create a delicious Southwest breakfast with bacon and eggs!
Ingredients:
  • 1/2 cup milk
  • 12 slices bacon
  • 10 eggs
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 2 cans (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce or 2 cans (10 oz) Old El Paso™ Mild 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
Instructions:
  • Preheat oven to 350°F. Grease a 13x9x2 inch rectangular baking dish. Crisp bacon in a 10-inch skillet over medium heat, turning occasionally. Once very crisp, remove bacon from skillet, saving 1 tablespoon of drippings. Drain bacon on paper towels, crumble, and set aside.
  • Whisk together eggs, milk, onion powder, and cumin until fully combined. Pour the mixture into a skillet with bacon drippings. As the eggs begin to set, gently lift the cooked portions with a spatula to allow the uncooked parts to flow to the bottom. Avoid stirring constantly. Cook for 5 to 7 minutes until the eggs are thickened but still slightly moist. Be careful not to overcook.
  • Spread half of the enchilada sauce in the baking dish. Fill each tortilla with approximately 1/3 cup of eggs, 1 tablespoon of bacon, and 2 tablespoons of cheese, then roll them up and arrange them seam side down in the dish. Pour the rest of the enchilada sauce over the filled tortillas and sprinkle the remaining cheese and bacon on top.
  • Bake without a cover for around 20 minutes, or until hot and bubbly. Serve with a dollop of sour cream and a drizzle of taco sauce.

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