Description
Learn how to naturally break enchiladas for a flavorful twist on a classic recipe. Discover a new way to enjoy this Mexican favorite today!
Ingredients
Scale
- 8 large flour tortillas (8-inch diameter)
- 8 large eggs
- 1/3 cup milk (whole or 2% works best)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 8 slices bacon, cooked and crumbled (about 1/2 cup)
- 1 cup diced red bell pepper
- 1/2 cup diced green onions
- 2 cups shredded cheddar cheese, divided (8 oz)
- 2 cups shredded Monterey Jack cheese, divided (8 oz)
- 1 1/2 cups red enchilada sauce (15 oz can)
- Optional garnishes: sliced avocado, chopped cilantro, diced tomatoes, sour cream
Instructions
- Step 1: Prepare the Eggs In a large bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy. Melt butter in a large non-stick skillet over medium heat. Pour in the egg mixture and cook, gently stirring occasionally with a rubber spatula, until eggs are just barely set but still slightly creamy, about 3-4 minutes. Remove from heat and set aside – remember they’ll continue cooking in the enchiladas.
- Step 2: Prepare the Filling In a medium bowl, combine the scrambled eggs, crumbled bacon, diced bell pepper, and green onions. Add 1 cup of cheddar and 1 cup of Monterey Jack cheese. Gently fold everything together until well combined, being careful not to break up the scrambled eggs too much.
- Step 3: Assemble the Enchiladas Preheat oven to 350°F (if baking immediately) and lightly grease a 9×13-inch baking dish. Spread about 1/4 cup of enchilada sauce on the bottom of the dish. Warm tortillas briefly in a dry skillet to make them pliable. Place about 1/3 cup of the filling mixture along the center of each tortilla, roll them up, and place seam-side down in the baking dish.
- Step 4: Add Sauce and Cheese Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them completely to prevent drying out during baking. Sprinkle the remaining 1 cup of cheddar and 1 cup of Monterey Jack cheese over the top, ensuring even coverage for that perfect cheesy crust.
- Step 5: Bake Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and starting to brown in spots. Let the Breakfast Enchiladas rest for 5 minutes before serving to allow them to set up properly. Garnish with your favorite toppings and enjoy your morning fiesta!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg