Best 2 Bacon And Egg Enchiladas Recipes
**Indulge in a Delightful Culinary Journey with Bacon and Egg Enchiladas: A Symphony of Flavors Awaits**
Prepare to tantalize your taste buds with the irresistible Bacon and Egg Enchiladas, a delectable dish that effortlessly blends the savory richness of bacon, the fluffy comfort of eggs, and the vibrant zest of Mexican spices. Wrapped in soft and chewy tortillas, these enchiladas are a harmonious fusion of textures and flavors, promising an unforgettable dining experience. Accompany your enchiladas with a selection of enticing recipes featured in this article, including the classic Red Enchilada Sauce, a creamy and flavorful Poblano Cream Sauce, and a refreshing Pico de Gallo, each adding a unique dimension to this culinary masterpiece. Embark on a culinary adventure as you explore the diverse flavors and textures of Bacon and Egg Enchiladas, complemented perfectly by the accompanying recipes.
WEEKEND BACON AND EGG ENCHILADAS
Here's bacon and eggs in a tasty dish perfect for a weekend morning. They're rolled up in enchiladas with spinach and cheese and baked until delicious.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Combine tomatoes, spinach, bacon and 3/4 cup cheese; spoon down centers of tortillas. Roll up. Place, seam sides down, in 10x6-inch baking dish sprayed with cooking spray.
- Whisk eggs, milk and flour until blended; pour over enchiladas. Cover.
- Bake 30 min. Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted.
Nutrition Facts : Calories 460, Fat 25 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 235 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
BACON BREAKFAST ENCHILADAS RECIPE - (4.2/5)
Provided by mzander
Number Of Ingredients 8
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.
Tips:
- For a crispier enchilada, fry the bacon until it is well-browned and crispy.
- To make the enchiladas ahead of time, assemble them and then store them in the refrigerator for up to 24 hours. When you're ready to serve, bake them according to the recipe instructions.
- If you don't have any enchilada sauce, you can use a jar of salsa instead.
- To make a vegetarian version of this recipe, omit the bacon and use black beans or tofu instead.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, or salsa.
Conclusion:
Bacon and egg enchiladas are a delicious and easy-to-make breakfast or brunch dish. They're perfect for a lazy weekend morning or a special occasion. With a few simple ingredients, you can create a dish that is sure to please everyone at the table. So next time you're looking for a new breakfast idea, give bacon and egg enchiladas a try. You won't be disappointed!
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