Breakfast Enchiladas` Recipe

Name: Breakfast Enchiladas`
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 12 yellow corn tortillas; 1 can enchilada sauce; 2 cup grated cheddar; 1 cup grated cotija cheese; 1/2 diced purple onion; 4 eggs; 6 slice chopped bacon; 1 tbsp garlic salt; 1 tsp pepper; 1/2 tsp salt; 1 tbsp parsley flakes; 1/2 tsp McCormick spicy black pepper seasoning; 3 tbsp cooking oil; 2 cup shredded frozen hash browns

Servings: persons

12 yellow corn tortillas
1 can enchilada sauce
2 cup grated cheddar
1 cup grated cotija cheese
1/2 diced purple onion
4 eggs
6 slice chopped bacon
1 tbsp garlic salt
1 tsp pepper
1/2 tsp salt
1 tbsp parsley flakes
1/2 tsp McCormick spicy black pepper seasoning
3 tbsp cooking oil
2 cup shredded frozen hash browns

1
heat oven to 375
2
cook hashbrown in hot skillet with oil & with all seasonings till cooked on high heat about 12 minutes or so set aside.
3
cook bacon till almost done, drain oil scramble eggs add salt & pepper, add to almost cooked bacon.
4
cook till done set aside.
5
I heat entire stack of tortillas in microwave about 1 minute each side then flip stack another minute till soft
6
heat sauce in a pan dip tortilla into sauce add hashbrown, egg & bacon mixture and cheese roll up.continue till done top with more sauce cheese & onions bake 15minutes.
7
* you can opt for different cheese or different lunch meats* choice is optional.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 yellow corn tortillas, 1 can enchilada sauce, 2 cup grated cheddar, 1 cup grated cotija cheese, and more.

Yes, Breakfast Enchiladas` falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Enchiladas`

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