Bacon and Egg Enchiladas

Bring a Southwestern supper classic to the breakfast table with bacon and eggs! MORE+ LESS-

By Betty Crocker Kitchens

Updated January 18, 2010

Ingredients

slices bacon

eggs

1/2

cup milk

1/2

teaspoon onion powder

1/2

teaspoon ground cumin

cans (10 ounces each) Old El Paso™ green or red enchilada sauce

flour tortillas (8 inches in diameter)

cups shredded Mexican cheese blend (8 ounces)

Sour cream, if desired

Taco sauce, if desired

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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.

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.
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.
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.