Bacon and Egg Enchiladas

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

  • prep time 20 min
  • total time 40 min
  • ingredients 10
  • servings 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
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Bake uncovered about 20 minutes or until thoroughly heated and bubbly. Serve with sour cream and taco sauce.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    370
    (
    Calories from Fat
    180),
    % Daily Value
    Total Fat
    20g
    20%
    (Saturated Fat
    9g,
    9%
    ),
    Cholesterol
    245mg
    245%;
    Sodium
    820mg
    820%;
    Total Carbohydrate
    29g
    29%
    (Dietary Fiber
    2g
    2%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Iron
    16%;
    Exchanges:
    2 Starch;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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