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Bacon and Egg Enchiladas

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Bacon and Egg Enchiladas
  • Prep 20 min
  • Total 40 min
  • Servings 10
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Bring a Southwestern supper classic to the breakfast table with bacon and eggs!
By Betty Crocker Kitchens
Updated May 20, 2022

Ingredients

  • 12 slices bacon
  • 10 eggs
  • 1/2 cup milk
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 2 cans (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce or 2 cans (10 oz) Old El Paso™ Mild 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Packages or jars of cooked bacon pieces are available in the refrigerated meat section and salad dressing section of the grocery store. They can be used instead of the freshly cooked bacon.
  • tip 2
    Assemble this quick brunch dish up to 4 hours ahead, cover and refrigerate. Bake uncovered for 30 minutes. You may find that the tortillas will be a little softer than if the dish were baked immediately, but the flavor will be just as delicious.
  • tip 3
    Green enchilada sauce is made with mild green chiles and is milder than red enchilada sauce. Take your pick-both are equally good in this recipe.

Nutrition

370 Calories, 20g Total Fat, 19g Protein, 29g Total Carbohydrate

Nutrition Facts

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