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Make-Ahead Breakfast Enchiladas

by Betsy Carter

Inspired by centslessdeals.com

Ingredients

for 8 servings

  • 2 lb
    bacon, cooked,chopped (910 g)
  • 3 ½ cups
    shredded cheddar cheese, divided (350 g)
  • ½ cup
    green onion, diced (75 g)
  • 1 small onion, diced
  • 2 teaspoons
    garlic powder
  • 6 eggs
  • 1 ½ cups
    milk (360 mL)
  • 1 teaspoon
    salt
  • ½ teaspoon
    pepper
  • 8 medium flour tortillas
  • fresh cilantro, to serve
  • avocado, sliced, to serve
  • 1 cup
    grape tomato, halved, to serve (200 g)
  • salsa, to serve
    Calories 940
    Fat 62g
    Carbs 30g
    Fiber 1g
    Sugar 3g
    Protein 60g

Estimated values based on one serving size.

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Preparation

  1. In a large bowl, combine bacon, 2 cups (200 grams) of cheese, onions, and garlic powder. Distribute half of the mixture to a small bowl.
  2. Spoon a heaping spoonful of bacon mixture at the bottom of each tortilla.
  3. Fold the ends of the tortilla over the mixture and continue to roll, tightly.
  4. Place tortillas seam side down into a greased casserole dish.
  5. In medium bowl, whisk together remaining bacon mixture, 6 eggs, milk, salt, and pepper.
  6. Pour egg mixture over the top of the rolled tortillas.
  7. Cover with foil, and store in fridge overnight, or until ready to bake.
  8. Preheat oven to 350°F (180˚C).
  9. Bake enchiladas for 35-40 minutes, or until eggs are fully cooked.
  10. Remove the foil and top enchiladas with 1 ½ cups (150 grams) of shredded cheese.
  11. Bake for an additional 5 minutes, or until cheese is melted.
  12. Top with cilantro and avocado, if desired.
  13. Serve warm with tomatoes and salsa, if desired.
  14. Enjoy!
 

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