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Breakfast

Breakfast Enchiladas

alarm
Total Time:
30 mins
school
Skill Level:
Advanced
restaurant_menu
Servings:
4 Servings

Breakfast goes south of the border with this quick 'n tasty recipe.

Breakfast goes south of the border with this quick 'n tasty recipe.

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Breakfast Enchiladas
alarm
Total Time:
30 mins
school
Skill Level:
Advanced
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageHickory Smoked Bacon, Thick Cut
  • 2 tablespooons Vegetable Oil2 tablespooons
  • 2 cups Shredded Hash Brown Potatoes2 cups
  • 1 Onion1
  • Salt & Pepper
  • 6 Eggs6
  • 10-12 Corn Tortillas10-12
  • 1 package Farmland® Thick Cut Hickory Smoked Bacon1 package
  • 2 cans Red Enchilada Sauce2 cans
  • 1 tablespoon Chipotle Chile Powder1 tablespoon
  • 1 1/2 cups Shredded Mexican Blend Cheese1 1/2 cups

Instructions


  1. Heat oven to 350ºF. Heat oil in skillet over medium-high heat. Sauté hash browns and onion until browned. Add eggs, salt and pepper; cook and stir gently until eggs are done and mixture is still moist. Set aside, covered.

  2. Brush skillet with oil; heat tortillas approximately 30 seconds on each side until softened.

  3. Spoon egg mixture and 1 slice bacon down center of each tortilla. Roll up and place seam side down in greased 11x7x2-inch pan.

  4. Combine enchilada sauce and chipotle chile powder; pour over enchiladas in pan. Sprinkle top with cheese.

  5. Bake at 350ºF for 20 minutes until heated through and cheese is melted.

Home to honest-to-goodness goodness

Ingredients


  • 2 tablespooons Vegetable Oil2 tablespooons
  • 2 cups Shredded Hash Brown Potatoes2 cups
  • 1 Onion1
  • Salt & Pepper
  • 6 Eggs6
  • 10-12 Corn Tortillas10-12
  • 1 package Farmland® Thick Cut Hickory Smoked Bacon1 package
  • 2 cans Red Enchilada Sauce2 cans
  • 1 tablespoon Chipotle Chile Powder1 tablespoon
  • 1 1/2 cups Shredded Mexican Blend Cheese1 1/2 cups

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