MAKE-AHEAD BREAKFAST ENCHILADAS RECIPE BY TASTY
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
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!
Nutrition Facts : Calories 935 calories, Carbohydrate 33 grams, Fat 61 grams, Fiber 1 gram, Protein 59 grams, Sugar 4 grams
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Kuzzy Kizz
[email protected]These enchiladas are a great way to change up your breakfast routine.
Nkhensani Nyalungu
[email protected]I've made these enchiladas with different types of cheese and they're always delicious.
Macy Stroud
[email protected]These enchiladas are a great way to meal prep for the week.
Mere Vitutuki
[email protected]I like to add a dollop of sour cream and a sprinkle of cilantro to my enchiladas.
Obi Gods gift
[email protected]These enchiladas are a great way to use up leftover tortillas.
Sue Mowla
[email protected]I'm not a fan of spicy food, but these enchiladas are mild enough for me to enjoy.
Beatrice Chivuta
[email protected]These enchiladas are a great way to get your kids to eat their vegetables.
Big
[email protected]I've made these enchiladas for potlucks and they're always a hit. They're easy to transport and they reheat well.
Fadumo Abdrisaq issse
[email protected]These enchiladas are a great way to start the day. They're filling, flavorful, and easy to digest.
Musta Kim
[email protected]I'm not a huge fan of enchiladas, but these breakfast enchiladas are an exception. They're so delicious and easy to make.
Darren Atkins
[email protected]These enchiladas are a great way to use up leftover chicken or beef. I also like to add some chopped veggies to the filling.
Allan Lake
[email protected]I've tried many breakfast enchilada recipes, but this one is by far the best. The proportions of ingredients are perfect and the instructions are easy to follow.
Billy Club
[email protected]These breakfast enchiladas are a lifesaver on busy mornings. I just pop them in the oven and they're ready to eat in minutes.
I'mweird Thatway
[email protected]I made these enchiladas for my family and they were a huge hit! Even my picky kids loved them.
Sanyu Mayimuna
[email protected]These enchiladas are so flavorful and satisfying. I love that I can make them ahead of time and just pop them in the oven when I'm ready to eat.
Sajjad Jokhio
[email protected]The best breakfast enchiladas I've ever had! The sauce is amazing and the eggs are cooked perfectly.
Faizankhan Faizankhan
[email protected]I've made these enchiladas several times now and they're always a crowd-pleaser. They're easy to make ahead of time, which is a huge plus.
ITS FiSh
[email protected]These breakfast enchiladas were a hit at our brunch party! Everyone loved the combination of flavors and textures.