Craving a breakfast that will redefine your mornings? Prepare yourself for bacon and egg enchiladas, a surprisingly delicious twist on a classic.
Get ready to discover the ingredients and techniques that will transform ordinary breakfast into an extraordinary experience.
Ingredients
For the ingredients, we're gonna need a few things for each component of these awesome enchiladas!
First, for the filling, you'll need 1 1/2 tablespoons of olive oil, two minced garlic cloves, and one diced onion – red, brown, white, or yellow, whatever you've got! Then grab 1 cup of roughly diced red bell pepper, a 14-ounce can of crushed tomatoes, and a 14-ounce can of drained black or red kidney beans. Don't forget 2 teaspoons each of paprika and cumin, and salt and pepper to taste. You will also want to buy milk if you plan to incorporate a custard or egg base into your enchiladas like the breakfast muffins do!
Now, for the bacon and eggs: you'll need 8 ounces of diced bacon! Almost there! Finally, get six soft tortillas (standard size, about 8 inches) and 1/2 cup of shredded cheese!
Instructions
Now that we've gathered all our ingredients, let's jump into how to cook these bad boys! First, preheat your oven to 180C/350F.
Next, heat olive oil in a large skillet over high heat. Sauté the garlic and onion until the onion is translucent–basically, see-through. Add the capsicum and cook for another minute, then throw in the remaining Filling ingredients. Stir it up, lower the heat to medium, and let it cook for about five minutes until thickened. Set it aside to cool slightly.
Wipe out the pan and return it to high heat. Cook the bacon until lightly golden brown then drain excess fat, if any. Reduce heat to medium, add the eggs and gently stir & fold them in until almost set, but still watery — we don't want rubbery eggs now, do we?
Remove the pan from heat. The eggs will keep cooking from the residual heat. Spread filling, eggs, and — of course –cheese on the tortillas, and roll 'em up. Place in a baking dish and bake for 10-15 minutes, so the cheese melts into gooey, bubbly perfection!
Recipe Notes
I've got a few notes for you to think about, especially if you're watching those calories—each enchilada rings in at 518 calories if you're using streaky bacon, but switch to turkey bacon, and you're looking at just 363 calories! And trust me: these measurements are worth it. Speaking of bacon, for a smoky note, consider trying a thinly sliced pork tenderloin wrapped in bacon for a richer flavor.
Here's some extra advice:
- Spice it up: Add a pinch of cayenne pepper if you want a kick!
- Cheese, please: Don't skimp on the cheese. It's the glue that holds everything together.
- Filling alternatives: Sausage works great if you're bacon-ed-out.
- Bean choice: Experiment with different beans—pinto, kidney – find your favorite!
Don't overcook the eggs; they should be slightly runny when you pull them off the heat. Serve immediately with your favorite toppings. This recipe is very forgiving so adjust it to your taste! Enjoy!
Short Recipe Version
Bacon and Eggs Breakfast Enchiladas
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
Ingredients:
- 6 flour tortillas
- 6 eggs
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup milk
- 1/4 cup salsa
- Salt and pepper to taste
Instructions:
- Preheat oven to 350°F (175°C).
- Scramble eggs with milk, salt, and pepper.
- Cook egg mixture in a skillet until set.
- Mix scrambled eggs with bacon and cheese.
- Fill each tortilla with egg mixture and roll up.
- Place enchiladas in a baking dish.
- Top with salsa and remaining cheese.
- Bake for 20-25 minutes, or until heated through and cheese is melted.
Nutrition Information (per serving, estimated):
- Calories: 350
- Protein: 20g
- Fat: 20g
- Carbohydrates: 20g