This dish makes a great breakfast for supper kind of meal. I have to admit I was kind of turned off by the name it self, until I thought about it. I eat salsa and cheese on my eggs and I usually have bacon with it too, so why not this??? Well let me tell you something, it has now become one of my favorite ways to eat eggs. So savory and full of flavor. But the key here is not to over cook the eggs. :)
Bacon & Egg Enchiladas
- 12 slices bacon
- 10 eggs
- 1/2 cup milk
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- salt, to taste
- 20 oz. red enchilada sauce
- 10 flour tortillas (8 inch)
- 2 cups Mexican blend cheese OR Cheddar, shredded
- *Preheat oven to 350 degrees F. Spray a 13 X 9 pan with cooking spray, set aside. Cook bacon in large skillet over medium heat, turning often until crispy and done. Remove from skillet and reserve 1 Tablespoon of fat in skillet. Drain bacon on paper towels. When cooled, crumble and set aside.
- In a large mixing bowl whisk eggs, milk, garlic powder, onion powder, and cumin, whisk until well blended. Pour in skillet with bacon fat. Season lightly with salt. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not constantly stir. Cook 5 to 7 minutes or until eggs are thickened throughout but still moist. Do not overcook.
- Next pour about 1/2 can of enchilada sauce on the bottom of 13 X 9 baking dish. Fill each tortilla with about 1/3 cup of eggs, 2 Tablespoons of cheese, and 1 Tablespoon of bacon. Roll up and set seam side down in baking dish. When all are assembled pour remaining enchilada sauce and top with remaining cheese and bacon.
- Bake for 20 minutes until hot and bubbly. Top with sour cream, taco sauce, cilantro, or sliced onion if desired.
Slightly adapted from: Betty Crocker
Linked to: Strut Your Stuff Saturdays