Cheesy Bacon Breakfast Enchiladas

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.