Bacon And Egg Enchiladas Food

CHILAQUILES WITH BACON, EGGS, AND CHEESE

Steps:

• Preheat oven to 425°F. Cook bacon in a large (12") cast-iron or other ovenproof skillet over medium heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp, 5-7 minutes. Add garlic and chile and continue to cook, stirring, until bacon is crisp and garlic is golden brown, 2-3 minutes more. Add beans, stir to combine, then stir in 2 cups salsa verde. Taste by dipping a tortilla chip into mixture; season with salt if needed.
• Transfer bean mixture to a large bowl (trying to add the chips to the skillet will make a mess, trust us). Gently stir in 8 cups chips with a rubber spatula until thoroughly coated without breaking chips. Return to hot skillet. Stick a handful of fresh chips vertically into mixture here and there-they will get extra crunchy as the chilaquiles bake. Sprinkle Monterey Jack and Cotija over. Make 8 evenly spaced indentations in filling and carefully crack an egg into each. Bake until egg whites are opaque and cheese is bubbly, 10-15 minutes.
• Top chilaquiles with cilantro. Serve with hot sauce, lime wedges, and more salsa verde alongside.

BACON BREAKFAST ENCHILADAS RECIPE - (4.2/5)

Steps:

• In a skillet over medium high heat, brown sausage and then drain fat. In a large bowl, stir together browned sausage, 1 cup cheese and 1/2 of the bacon. Place 1/8 of the mixture down the center of a tortilla. Roll up and place seam-side down in a sprayed 9x13 baking dish. Repeat until all tortillas are filled. In another large bowl beat eggs, flour and salt. Mix in half and half. Pour over the tortillas in the pan. You can cover the dish and place in the fridge or bake immediately. When ready to bake, preheat the oven to 350 degrees fahrenheit. Uncover dish and sprinkle remaining 1 cup of cheese over tortillas. Sprinkle the rest of the bacon bits over cheese. Cover with foil and bake for 35 minutes. Uncover dish and bake 10 minutes longer or until set and cheese is melted.

WEEKEND BACON AND EGG ENCHILADAS

Steps:

• Heat oven to 350ºF.
• Combine tomatoes, spinach, bacon and 3/4 cup cheese; spoon down centers of tortillas. Roll up. Place, seam sides down, in 10x6-inch baking dish sprayed with cooking spray.
• Whisk eggs, milk and flour until blended; pour over enchiladas. Cover.
• Bake 30 min. Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted.

ENCHILADA AND EGGS

Steps:

• Remove the stems from the chiles, place in a large bowl and pour in enough scalding water to cover the chiles. Weigh down the chiles with a plate to ensure that they stay submerged. Soak for at least 4 hours to overnight. After the chiles have soaked for awhile, dump out all the dirty water. Fill a blender halfway with the soaked chiles (you may need to do this is batches depending on the size of your blender) and cover with enough fresh water to puree the chiles (this should equal to about 8 cups of water). Pour the puree into a stock pot, add the chicken base and 7 more cups of water. Bring the sauce to a boil. Make a slurry with 1 cup of cold water and the cornstarch. Add the slurry to the sauce, stir and simmer the sauce for about 20 minutes. Strain the sauce with a chinois or mesh strainer to remove the seeds.
• Preheat the oven to 375 degrees F.
• In a pan warm the shortening or oil to about 350 degrees F. Slide 1 tortilla at a time into the oil and coat with oil to make the tortillas pliable so that they do not tear or break when rolling the enchiladas. Make sure that the tortilla is only in the oil for a few seconds and doesn't fry.
• Coat the bottom of a baking dish with about 1 cup of enchilada sauce to prevent the enchiladas from sticking to the pan. Lay a tortilla down, fill with 1/4 cup of cheddar and jack cheeses and 1-ounce of sauce. Toll the tortilla and place in the baking dish. Continue with the remaining tortillas. Cover the enchiladas with sauce so that the tortillas are coated well. Sprinkle the remaining cheese on top and bake for about 15 to 20 minutes or until the cheese has melted. Garnish with green onion.
• Serve the enchiladas and black beans with 2 eggs cooked any style.
• Boil all ingredients in a pot for about 2 1/2 hours or until beans are tender. Remove the onion.

HAM AND EGG ENCHILADAS

Steps:

• Preheat oven to 350.
• Melt butter in large nonstick skillet over medium heat. Add bell pepper and onions, cook and stir 2 minutes. Add ham and olives; cook and stir for 1 minute.
• Lightly beat eggs with wire whisk in medium bowl. Add eggs to skillet; cook until eggs are set but still soft.
• Spoon 1/3 cup egg mixture evenly down center of each tortilla; top with 1 Tbl cheese. Roll tortillas up and place seam side down in 11x7 baking dish.
• Combine enchilada sauce and salsa together and pour evenly over enchiladas.
• Cover with foil and bake 20 minutes; uncover and sprinkle with remaining cheese. Bake an additional 10 minutes, uncovered.
• Serve each enchilada with a slice of avocado and 1 T sour cream.

BACON AND EGG EMPANADAS

Steps:

• Preheat oven to 375.
• Stir together the first 4 ingredients in a medium bowl until blended; stir in cheese.
• Melt butter in a 9 inch skillet over medium heat; add eggs and cook without stirring until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly).
• Remove from heat and let cool.
• Flatten each bisquit into about a 5 inch circle.
• Spread cream cheese mixture evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
• Top evenly with eggs and bacon.
• Fold dough circles in half over mixture, pinching edges to seal.
• Place 2 inches apart in a 15 x 10 jelly roll pan coated with pam.
• Brush top of doughs evenly with egg white.
• Press sealed edges with the tines of a fork.
• Sprinkle with sesame seeds.
• Bake at 375 14-16 minutes until golden brown.
• Remove empanadas with a spatula onto a wire rack.
• Serve Warm.
• Leftovers store in a ziplock bag after completely cooled, then place in the refridgerator.
• To reheat wrap in paper towel and microwave at 50% power for 1-2 minutes.
• *These are good for OAMC*.

BACON 'N' EGG LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Spread 1/2 cup sauce in a greased 13x9-in. baking dish. Layer with 4 noodles and a third each of the eggs, bacon, Swiss cheese and remaining sauce. Repeat layers twice. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 35-40 minutes. If desired, sprinkle with parsley. Let stand for 15 minutes before cutting.

BACON 'N' EGG LASAGNA

Steps:

• In skillet, cook bacon until crisp.
• Remove with slotted spoon to paper towels.
• Drain, reserving 1/3 cup drippings.
• In the drippings, saute onion until tender.
• Stir in flour, salt and pepper until blended.
• Gradually stir in milk.
• Bring to boil and cook and stir for 2 minutes.
• Remove from heat.
• Spread 1/2 cup sauce in greased 13x9x2" baking dish.
• Layer with four noodles, a third of the egg and bacon, cheese and sauce.
• Repeat layers twice.
• Sprinkle with Parmesan cheese.
• Bake uncovered at 350 degrees for 35-40 minutes or until bubbly.
• Sprinkle with parsley.
• Let stand 15 minutes before cutting.
• *Can be made the night before and refrigerated.
• To serve, remove from refrigerator 30 minutes before baking.
• Bake as above.

BACON-RANCH CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.
• Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.
• Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.
• Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.
• Bake in the preheated oven until bubbly on top, about 15 minutes.

BACON AND EGGS CASSEROLE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.