Best 3 Bacon Breakfast Enchiladas Recipes
Craving a hearty and flavorful breakfast that is sure to satisfy your taste buds? Look no further than the delectable Bacon Breakfast Enchiladas, a fusion of Mexican and American flavors that promises an explosion of taste in every bite. These enchiladas are made with soft tortillas, filled with a savory combination of crispy bacon, fluffy scrambled eggs, gooey melted cheese, and a blend of zesty spices. Topped with a rich enchilada sauce, these enchiladas offer a perfect balance of textures and flavors, making them an ideal breakfast or brunch dish. In addition to the classic Bacon Breakfast Enchiladas, this article also features three other enticing variations: the Vegetarian Breakfast Enchiladas, the Sweet Potato Black Bean Breakfast Enchiladas, and the Salsa Verde Breakfast Enchiladas. Each variation boasts its own unique flavor profile, catering to diverse dietary preferences and culinary desires.
Let's cook with our recipes!
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.
BACON AND EGG ENCHILADAS
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
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
MAKE-AHEAD BREAKFAST ENCHILADAS RECIPE BY TASTY
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
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
Tips:
- Use thick-cut bacon for a more substantial enchilada.
- Cook the bacon until it is crispy, but not too hard.
- Use a variety of cheeses in the filling, such as cheddar, Monterey Jack, and pepper Jack.
- If you don't have enchilada sauce, you can use a combination of tomato sauce and chili powder.
- Top the enchiladas with your favorite toppings, such as sour cream, guacamole, and salsa.
Conclusion:
Bacon breakfast enchiladas are a delicious and easy-to-make meal that is perfect for a weekend brunch or a weekday breakfast. They are also a great way to use up leftover bacon. With a few simple ingredients and a little bit of time, you can create a dish that will please everyone at the table.
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