Eggs and Bacon Breakfast Enchiladas

AuthorKathleen GloverCategoryDifficultyIntermediate

Why limit enchiladas to just dinner? Eggs and Bacon Breakfast Enchiladas incorporates the creamy sauce you love with your favorite breakfast foods. Add in chopped bell peppers, jalapenos, ham, or any of your other breakfast favorites and you can customize this dish to work for your tastes!

Yields6 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients:
 3 tbsp butter
 3 tbsp flour
 1 tsp chilli powder
 ½ tsp smoked paprika
 ½ tsp cumin
 ½ tsp oregano
 1 cup chicken stock
 1 cup heavy cream
 2 tbsp tomato paste
 6 eggs
 3 tbsp milk
 6 bacon, chopped
 6 flour tortillas
 1 cup cheddar cheese, grated
 salt
 pepper
Directions:
1

In a large saucepan, melt the butter. Once the butter is melted, whisk in the flour to create a roux.

2

Whisk in the chilli powder, smoked paprika, cumin, and oregano. Season with salt and pepper. Then, add in the chicken stock, heavy cream, and tomato paste. Continue whisking until it thickens, then remove from heat.

3

Heat a large pan over medium-high heat and fry up the bacon. When it's crispy, remove it from the pan and set aside on a paper towel. Drain most of the grease, leaving a little bit in the pan to use for the eggs.

4

In a small bowl, beat the eggs, milk, salt, and pepper. Pour the eggs into the pan and scramble them. When done, remove from heat.

5

Meanwhile preheat the oven to 400°F.

6

To assemble your enchiladas, Fill each tortilla with scrambled eggs, bacon, and cheese and roll them up into a burrito shape and place it into a baking dish.

7

Pour the enchilada sauce over top of the tortillas. Bake for 15-20 minutes.

Ingredients

Ingredients:
 3 tbsp butter
 3 tbsp flour
 1 tsp chilli powder
 ½ tsp smoked paprika
 ½ tsp cumin
 ½ tsp oregano
 1 cup chicken stock
 1 cup heavy cream
 2 tbsp tomato paste
 6 eggs
 3 tbsp milk
 6 bacon, chopped
 6 flour tortillas
 1 cup cheddar cheese, grated
 salt
 pepper

Directions

Directions:
1

In a large saucepan, melt the butter. Once the butter is melted, whisk in the flour to create a roux.

2

Whisk in the chilli powder, smoked paprika, cumin, and oregano. Season with salt and pepper. Then, add in the chicken stock, heavy cream, and tomato paste. Continue whisking until it thickens, then remove from heat.

3

Heat a large pan over medium-high heat and fry up the bacon. When it's crispy, remove it from the pan and set aside on a paper towel. Drain most of the grease, leaving a little bit in the pan to use for the eggs.

4

In a small bowl, beat the eggs, milk, salt, and pepper. Pour the eggs into the pan and scramble them. When done, remove from heat.

5

Meanwhile preheat the oven to 400°F.

6

To assemble your enchiladas, Fill each tortilla with scrambled eggs, bacon, and cheese and roll them up into a burrito shape and place it into a baking dish.

7

Pour the enchilada sauce over top of the tortillas. Bake for 15-20 minutes.

Eggs and Bacon Breakfast Enchiladas

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