Bacon Breakfast Enchiladas Recipe 425

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BACON BREAKFAST ENCHILADAS RECIPE - (4.2/5)



Bacon Breakfast Enchiladas Recipe - (4.2/5) image

Provided by mzander

Number Of Ingredients 8

1 pound sausage (optional)
2 cup shredded cheddar cheese
8 (8 inch) flour tortillas
6 eggs
1 tablespoon all-purpose flour
2 cups half and half
1/2 teaspoon salt
3 ounces of cooked bacon or bacon Bits

Steps:

  • In a skillet over medium high heat, brown sausage and then drain fat. In a large bowl, stir together browned sausage, 1 cup cheese and 1/2 of the bacon. Place 1/8 of the mixture down the center of a tortilla. Roll up and place seam-side down in a sprayed 9x13 baking dish. Repeat until all tortillas are filled. In another large bowl beat eggs, flour and salt. Mix in half and half. Pour over the tortillas in the pan. You can cover the dish and place in the fridge or bake immediately. When ready to bake, preheat the oven to 350 degrees fahrenheit. Uncover dish and sprinkle remaining 1 cup of cheese over tortillas. Sprinkle the rest of the bacon bits over cheese. Cover with foil and bake for 35 minutes. Uncover dish and bake 10 minutes longer or until set and cheese is melted.

CHILAQUILES WITH BACON, EGGS, AND CHEESE



Chilaquiles With Bacon, Eggs, and Cheese image

This one-skillet breakfast is perfect for chilly holiday mornings that call for hot melted cheese and eggs with as little work as possible. Use your favorite jarred salsa verde for this recipe, or feel free to make your own.

Provided by Anna Stockwell

Categories     Breakfast     Bacon     Garlic     Chile     Bean     Salsa     Cheese     Egg     Cilantro     Lime     Winter     Christmas     New Year's Day     One-Pot Meal     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 12

1/2 lb. thick-cut bacon, cut into small pieces
6 garlic cloves, crushed, peeled
1 serrano chile, thinly sliced
1 (14.5-oz.) can pinto beans, drained, rinsed
2 cups jarred or homemade salsa verde, plus more for serving
8 cups thick tortilla chips, plus more
Kosher salt
4 oz. Monterey Jack or pepper Jack, shredded (about 1 cup)
1/2 oz. Cotija or Parmesan, finely grated (about 1/4 cup)
8 large eggs
1/4 cup cilantro leaves with tender stems
Hot sauce and lime wedges (for serving)

Steps:

  • Preheat oven to 425°F. Cook bacon in a large (12") cast-iron or other ovenproof skillet over medium heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp, 5-7 minutes. Add garlic and chile and continue to cook, stirring, until bacon is crisp and garlic is golden brown, 2-3 minutes more. Add beans, stir to combine, then stir in 2 cups salsa verde. Taste by dipping a tortilla chip into mixture; season with salt if needed.
  • Transfer bean mixture to a large bowl (trying to add the chips to the skillet will make a mess, trust us). Gently stir in 8 cups chips with a rubber spatula until thoroughly coated without breaking chips. Return to hot skillet. Stick a handful of fresh chips vertically into mixture here and there-they will get extra crunchy as the chilaquiles bake. Sprinkle Monterey Jack and Cotija over. Make 8 evenly spaced indentations in filling and carefully crack an egg into each. Bake until egg whites are opaque and cheese is bubbly, 10-15 minutes.
  • Top chilaquiles with cilantro. Serve with hot sauce, lime wedges, and more salsa verde alongside.

BACON AND EGG ENCHILADAS



Bacon and Egg Enchiladas image

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

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 10

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • 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.
  • Bake uncovered about 20 minutes or until thoroughly heated and bubbly. Serve with sour cream and taco sauce.

Nutrition Facts : Calories 370, Carbohydrate 29 g, Cholesterol 245 mg, Fiber 2 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 820 mg

BREAKFAST ENCHILADAS



Breakfast Enchiladas image

A hearty breakfast dish that includes hashbrowns, cheese, ham and diced green chilies rolled into flour tortillas. A new favorite for your next brunch or office get together that can be made in advance and reheated easily the next day.

Provided by MAMASPICE

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 45m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package frozen hash brown potatoes
1 cup diced cooked ham
1 tablespoon vegetable oil
1 (4.5 ounce) can diced green chile peppers
1 ½ cups shredded Cheddar cheese, divided
1 (28 ounce) can green chile enchilada sauce
8 (10 inch) flour tortillas

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.
  • Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.
  • Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.

Nutrition Facts : Calories 482.6 calories, Carbohydrate 53 g, Cholesterol 36.6 mg, Fat 24.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.6 g, Sodium 1578.4 mg, Sugar 3.6 g

BRUNCH ENCHILADAS



Brunch Enchiladas image

Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter.

Provided by DBLUNCK

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 9h30m

Yield 10

Number Of Ingredients 11

1 pound cooked ham, chopped
¾ cup sliced green onions
¾ cup chopped green bell peppers
3 cups shredded Cheddar cheese, divided
10 (7 inch) flour tortillas
5 eggs, beaten
2 cups half-and-half cream
½ cup milk
1 tablespoon all-purpose flour
¼ teaspoon garlic powder
1 dash hot pepper sauce

Steps:

  • Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
  • In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
  • The next morning, preheat oven to 350 degrees F (175 degrees C).
  • Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 30.8 g, Cholesterol 172.9 mg, Fat 31.2 g, Fiber 1.9 g, Protein 26.2 g, SaturatedFat 15.4 g, Sodium 1103.5 mg, Sugar 1.6 g

MAKE-AHEAD BREAKFAST ENCHILADAS RECIPE BY TASTY



Make-Ahead Breakfast Enchiladas Recipe by Tasty image

Here's what you need: bacon, shredded cheddar cheese, green onion, small onion, garlic powder, eggs, milk, salt, pepper, medium flour tortillas, fresh cilantro, avocado, grape tomato, salsa

Provided by Betsy Carter

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 14

2 lb bacon, cooked,chopped
3 ½ cups shredded cheddar cheese, divided
½ cup green onion, diced
1 small onion, diced
2 teaspoons garlic powder
6 eggs
1 ½ cups milk
1 teaspoon salt
½ teaspoon pepper
8 medium flour tortillas
fresh cilantro, to serve
avocado, sliced, to serve
1 cup grape tomato, halved, to serve
salsa, to serve

Steps:

  • In a large bowl, combine bacon, 2 cups (200 grams) of cheese, onions, and garlic powder. Distribute half of the mixture to a small bowl.
  • Spoon a heaping spoonful of bacon mixture at the bottom of each tortilla.
  • Fold the ends of the tortilla over the mixture and continue to roll, tightly.
  • Place tortillas seam side down into a greased casserole dish.
  • In medium bowl, whisk together remaining bacon mixture, 6 eggs, milk, salt, and pepper.
  • Pour egg mixture over the top of the rolled tortillas.
  • Cover with foil, and store in fridge overnight, or until ready to bake.
  • Preheat oven to 350°F (180˚C).
  • Bake enchiladas for 35-40 minutes, or until eggs are fully cooked.
  • Remove the foil and top enchiladas with 1 ½ cups (150 grams) of shredded cheese.
  • Bake for an additional 5 minutes, or until cheese is melted.
  • Top with cilantro and avocado, if desired.
  • Serve warm with tomatoes and salsa, if desired.
  • Enjoy!

Nutrition Facts : Calories 935 calories, Carbohydrate 33 grams, Fat 61 grams, Fiber 1 gram, Protein 59 grams, Sugar 4 grams

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