Today we're making Enchiladas for breakfast! That's right, breakfast style enchiladas! Bacon, potatoes, eggs, cheese, take this traditional dinner dish to your morning tables. Give this one a try and tell me they're not money in the bank!
Breakfast Enchiladas
Today we're making Enchiladas for breakfast! That's right, breakfast style enchiladas! Bacon, potatoes, eggs, cheese, take this traditional dinner dish to your morning tables. Give this one a try and tell me they're not money in the bank!
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Servings: 8
Ingredients
- 1 12oz Red enchilada sauce.
- 7 Corn tortillas.
- 1 cups Shredded cheese. (I used 1 cup Oaxaca and 1 cup Colby Jack.)
- 1 lb Cooked and chopped bacon.
- 8 Eggs – scrambled.
- 2 cups Cooked potatoes. (I used chopped up bagged tater tots).
- 1 4oz Canned diced green chilis.
Instructions
- Pre-heat oven to 350F.
- Pour half the can of enchilada sauce into a bowl or deep plate.
- Dip the tortillas in the enchilada sauce and set aside.
- In a separate bowl, mix the eggs, 1 cup of cheese, potatoes, chilis, and bacon.
- Spoon the egg mixture on to a tortilla, enough to fill it up.
- Roll the tortilla onto itself and place in 9 x 9 baking dish, seam side down.
- Repeat with the rest of the tortillas until the pan is filled.
- Poor the rest of the enchilada sauce over the enchiladas.
- Cover the enchiladas with the remaining cheese.
- Place pan in the oven and bake for 30 minutes.
- Remove pan and let cool for 5-10 minutes.
- Garnish with chopped green onions.
- Enjoy!
