BACON AND EGG ENCHILADAS
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
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
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Aman Fatma
[email protected]I've made these enchiladas several times and they're always a hit. They're perfect for a quick and easy weeknight meal.
Happiness Rose
[email protected]I love that this recipe uses bacon and eggs. It's a great way to use up leftover bacon.
Mariam Salmoon
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought enchilada sauce and it worked perfectly.
Lokhon Roy
[email protected]I'm not a huge fan of enchiladas, but these were really good! The bacon and eggs added a nice touch.
Jkk production
[email protected]I made these enchiladas for my family and they loved them! The bacon and egg filling was a big hit.
Penny Holtzlander
[email protected]These enchiladas were really easy to make and they turned out great! I will definitely be making them again.
Mike McCallan
[email protected]I thought these enchiladas were just okay. I wasn't a huge fan of the bacon and egg filling.
Sazzad Hossain Shanto
[email protected]These enchiladas were a little too spicy for me, but my husband loved them. I'll probably use a milder salsa next time.
Sabina Princess
[email protected]I've made these enchiladas several times and they're always a hit. They're perfect for a quick and easy weeknight meal.
Megan Andrews
[email protected]I love that this recipe uses bacon and eggs. It's a great way to use up leftover bacon.
Jeff Stone
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought enchilada sauce and it worked perfectly.
Yasodha Karki
[email protected]I made these enchiladas for a potluck and they were gone in minutes! Everyone loved them.
NAEM ANSARI
[email protected]I'm not a huge fan of enchiladas, but these were really good! The bacon and eggs added a nice touch.
Christal Daughtery
[email protected]These bacon and egg enchiladas were a hit with my family! The flavors were amazing and the dish was easy to make. I will definitely be making this again.