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Breakfast

Breakfast Enchiladas

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, 12 oz.
2 tablespooons
Vegetable Oil
2 tablespooons
2 cups
Shredded Hash Brown Potatoes
2 cups
1
Onion
1
Salt & Pepper
6
Eggs
6
10-12
Corn Tortillas
10-12
1 package
Farmland® Thick Cut Hickory Smoked Bacon
1 package
2 cans
Red Enchilada Sauce
2 cans
1 tablespoon
Chipotle Chile Powder
1 tablespoon
1 1/2 cups
Shredded Mexican Blend Cheese
1 1/2 cups

Directions


  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 Oil
2 tablespooons
2 cups
Shredded Hash Brown Potatoes
2 cups
1
Onion
1
Salt & Pepper
6
Eggs
6
10-12
Corn Tortillas
10-12
1 package
Farmland® Thick Cut Hickory Smoked Bacon
1 package
2 cans
Red Enchilada Sauce
2 cans
1 tablespoon
Chipotle Chile Powder
1 tablespoon
1 1/2 cups
Shredded Mexican Blend Cheese
1 1/2 cups

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