Breakfast Enchiladas

I love breakfast!   Pretty much any day of the week you could convince me to eat a plate of cheesy eggs and bacon.  What’s not to love about bacon?  I have to limit myself to cooking a good breakfast to the weekends because otherwise I would be a heart attack waiting to happen.  Hah.  Anyways, I’ve seen these breakfast enchiladas floating around on Pinterest and wanted to try out my own spin on them, so the other day I whipped these up.  What’s great about these is that you could make the enchiladas the night before and then pour the eggs/milk mixture over them right before you bake them, leaving little-no prep time the morning you want to eat them.  Or these would make a wonderful breakfast-for-dinner dish as well.

You can make these any way you want with any ingredients you want – which is great.  I made these with bacon, sausage and onions, but you could surely do any assortment of meats and/or veggies.

I started by crisping my chopped up bacon in a pan.


Until it gets very crispy then remove from pan.


Add chopped onions to same pan.


Saute for a while then add sausage and brown.


Remove from pan and drain fat.  Place in a bowl.  Add bacon and cheese.  Mix to combine.


Place about 1/3 cup of the mixture in the middle of a flour tortilla.


Roll up and repeat with remaining flour tortillas.  Place in a 9 x 9 baking dish.


In another bowl, crack eggs.


Add milk, salt and pepper and beat together.


Pour over the enchiladas.


Sprinkle with reserved cheese and bacon.


Bake at 375 degrees for 30-35 minutes or until eggs are cooked.



7 flour tortillas
1/2 lb sausage
1 small onion, chopped
6 slices bacon, chopped
2 cups shredded cheese, divided
4 eggs
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon pepper

Crisp bacon in a pan.  Remove and place on a paper towel to drain fat.  Reserve about 1/4 cup of the bacon.  In same pan, saute onions for a few minutes.  Then add sausage and let brown.  Remove from pan and drain fat.  Place bacon, sausage, and onions in a bowl.  Add 1 1/2 cups shredded cheese and mix to combine.  Place about 1/3 cup mixture in the center of a flour tortilla and roll up.  Repeat with remaining tortillas and place in a baking dish.  In a small bowl, beat eggs, milk, salt and pepper.  Pour over enchiladas.  Sprinkle with remaining cheese and reserved bacon.  Bake at 375 degrees for about 30-35 minutes or until eggs are cooked.