Bring enticing Tex-Mex flair to breakfast with our Cheesy Bacon Breakfast Enchiladas.
Cheesy Bacon Breakfast Enchiladas
MAKES ABOUT 4 SERVINGS
Ingredients
- 12 ounces center-cut bacon, chopped
- 1 cup finely diced yellow onion
- 1 cup finely diced green bell pepper
- 1 (4-ounce) can diced Hatch green chiles, undrained
- ¼ cup chopped fresh cilantro
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 8 large eggs
- 1 tablespoon canola oil
- 2 cups shredded Monterey Jack cheese, divided
- 8 (6-inch) fajita-style flour tortillas
- 1 cup shredded Mexican blend cheese
- ½ cup cherry tomatoes, halved
- Garnish: chopped cooked bacon, chopped fresh cilantro, seared fresh jalapeño halves
Instructions
- Preheat oven to 350°. Spray a 13×9-inch broiler-safe baking dish with cooking spray.
- In a large skillet, cook bacon over medium-high heat until brown and crispy, 10 to 12 minutes. Using a slotted spoon, remove and let drain on paper towels; reserve drippings in the pan.
- To pan, add onion and bell pepper; cook until tender and starting to brown, 8 to 10 minutes. In a large bowl, add bacon, onion mixture, green chiles, cilantro, garlic powder, cumin, and salt. Whisk in eggs.
- In a large skillet, heat oil over medium heat. Add egg mixture and cook, gently scraping the bottom of pan with a wooden spoon until eggs are lightly scrambled but still soft, 7 to 10 minutes. Stir in 1 cup of Monterey Jack cheese until melted.
- Using a ⅓-cup scoop, scoop egg mixture into tortillas. Carefully roll up tortillas and place, seam side down, in the prepared baking dish.
- Sprinkle Mexican blend cheese and remaining 1 cup Monterey Jack cheese over rolled tortillas. Sprinkle cherry tomatoes over cheese. Cover dish with aluminum foil.
- Bake on middle rack until cheese is melted, 15 to 17 minutes. Uncover and increase heat to broil. Broil until cheese starts to brown and bubble, about 3 minutes more. Garnish with bacon, cilantro, and peppers, if desired.
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