Bacon Breakfast Enchiladas Recipe 425 Food

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.

BREAKFAST ENCHILADAS

Steps:

• Enchiladas: Cook sausage in a large non-stick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
• Melt butter in a large non-stick skillet over medium heat. Add green onions and cilantro, and saute one minute. Add eggs, salt, and pepper; cook, WITHOUT stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened, but still moist; do NOT stir constantly. Remove from heat and gently fold in 1 1/2 cups of the cheese sauce and the cooked sausage.
• Spoon about 1/3 cup of the egg mixture down the center of each tortilla; roll up; place seam side down in a lightly greased 13"x9" baking dish. Pour remaining cheese sauce evenly over the tortillas. Sprinkle evenly with Monterey Jack cheese.
• Bake at 350 degrees Fahrenheit for 30 minutes or until sauce is bubbly. Serve with desired toppings.
• Cheese Sauce: Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, for 5 minutes or until thickened. Remove from heat and whisk in remaining cheese sauce ingredients. Makes 4 cups.

HOLIDAY BREAKFAST ENCHILADAS

Steps:

• Saute vegetables in skillet with butter or oil until tender.
• Remove from pan and add eggs.
• Scramble fry until cooked and then add sour cream and salsa.
• Add rest of the ingredients, saving one cup of cheese for the topping, and heat through.
• Spoon about 1/2 cup of mixture into center of tortilla and roll up.
• Place seam side down in a casserole.
• Repeat until all tortillas are filled.
• Sprinkle with cheese and bake at 350 degrees until cheese is melted about 20 to 30 minutes.
• Serve with salsa and sour cream.
• These do freeze well, but not for an extended period of time. Freeze after step 7. Wrap well, label and freeze. To serve: place frozen enchiladas into baking pan and bake for 30 minutes or until derfrosted. Top with cheese and then bake as directed.

MAKE-AHEAD BREAKFAST ENCHILADAS RECIPE BY TASTY

Steps:

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