Try this Cheesy Breakfast Enchiladas recipe, or contribute your own.
- Carbohydrate 25.4310294518443 g
- Cholesterol 2400.897727152 mg
- Fat 292.978479385195 g
- Fiber 0.111318749964237 g
- Protein 165.6451030157 g
- Saturated Fat 126.126340976713 g
- Serving Size 1 1 Recipe (1283g)
- Sodium 5632.08128252828 mg
- Sugar 25.3197107018801 g
- Trans Fat 29.3075320516546 g
- Calories 3412 calories
Step-by-step
- Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook bacon in 10-inch skillet over medium heat, turning occasionally, until very crisp. Remove bacon from skillet, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels; crumble bacon and set aside.
- Beat eggs, milk, onion powder and cumin in medium bowl with wire whisk until well blended. Pour into skillet with bacon drippings. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 5 to 7 minutes or until eggs are thickened throughout but still moist. Do not overcook.
- Pour 1/2 can of the enchilada sauce over bottom of baking dish. Fill each tortilla with about 1/3 cup eggs, 1 tablespoon bacon and 2 tablespoons cheese; roll up. Place seam side down on enchilada sauce in dish. Pour remaining 1 1/2 cans enchilada sauce over filled tortillas. Top with remaining cheese and bacon.
- Bake uncovered about 20 minutes or until thoroughly heated and bubbly. Serve with sour cream and taco sauce.
Pulling eggs off the heat at the exact moment they remain glossy and moist is the only defense against the rubbery texture that plagues baked egg casseroles. Whisking the ten eggs thoroughly with half a cup of milk and dry spices incorporates air, but thermal inertia inside the rolled tortillas will continue cooking the protein once the dish enters the 350-degree oven. Removing the skillet from the burner while wet streaks still linger prevents the filling from turning chalky during the final twenty-minute bake.
Standard ten-inch skillets lack the surface area required to manage ten scrambled eggs without overcrowding, which forces uneven coagulation. Retaining precisely one tablespoon of bacon drippings in that pan provides enough fat to coat the bottom without making the egg mixture greasy, whereas excess grease causes the tortillas to tear under the weight of the filling. Metal spatulas work better than rubber or wood utensils for gently lifting the curds because the thin edge creates clean breaks in the setting proteins.
Flour tortillas demand careful handling to prevent cracking along the fold when packed with one-third cup of eggs, two tablespoons of cheese, and crumbled bacon. Warming the eight-inch rounds in a dry skillet for ten seconds per side increases flexibility significantly compared to using them cold straight from the package. Positioning each rolled cylinder seam-side down into the half-can of enchilada sauce lining the thirteen-by-nine-inch baking dish stops them from unrolling during the transfer and bake cycles.
Enchilada formatting traditionally bridges Mexican corn tortilla techniques with Tex-Mex casserole efficiency, though substituting flour wrappers alters the moisture absorption rate considerably. Pouring the remaining one and a half cans of sauce evenly over the tops ensures the exposed tortilla edges soften rather than dry out into hard, inedible points. Melting the final layer of Mexican cheese blend until bubbling signals that the internal temperature is fully restored throughout the center of the dish.
