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!