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.

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Until it gets very crispy then remove from pan.

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Add chopped onions to same pan.

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Saute for a while then add sausage and brown.

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

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

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

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In another bowl, crack eggs.

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Add milk, salt and pepper and beat together.

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Pour over the enchiladas.

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Sprinkle with reserved cheese and bacon.

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

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Recipe:

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.

Enjoy!
Caroline