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Bacon & Egg Enchiladas |
| Contributor: DeAnne |
Rating: 0.00 |
| Category: Breakfast |
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Ingredients:
12 slices bacon
10 eggs
1/2 cup milk
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
2 cans (10 ounce each) Old El Paso® green or red enchilada sauce
10 flour tortillas (8 inches in diameter)
2 cups shredded Mexican cheese blend (8 oz)
sour cream (optional)
Taco sauce (optional)
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Directions:
Heat oven to 350º. Spray 13X9 baking dish with cooking spray. Cook bacon in skillet until very crisp. Remove bacon, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towel, 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 sauc over bottom of 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 sauce over filled tortillas. Top with remaining cheese and bacon.
Bake uncovered about 20 minutes or until thoroughly heated and bubbly. Serve with wour cream and taco sauce.
This recipe was found on the Betty Crocker website -- http://bettycrocker.com
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