Cheese, Bacon and Egg Enchiladas Recipe

Directions

1. Preheat your oven to 350 degrees. Spray a 9×13-inch baking dish with cooking spray.
2. Cook the bacon over medium heat in a skillet. Make sure it cooks evenly by turning it occasionally. Cook the bacon until it is crispy. Once the bacon is done, set it on a paper towel-lined plate and let it dry. Crumble the bacon and set it aside. Remove all the bacon grease from the pan except about a tablespoon.
3. Saute the green pepper and onion in the skillet until they’re soft.
4. Beat the eggs, milk, onion powder, chili powder, salt, and black pepper in a bowl until the mixture is blended well. Add the mixture to the onions and peppers and stir the vegetables in evenly.
5. Once the pepper and onion are combined, let the egg mixture cook like you’re making an omelet. When it begins to set on the bottom of the skillet, carefully lift the cooked parts and let the uncooked portions flow to the bottom. Avoid continually stirring the eggs and cook them until they are set. Make sure they are still moist and not overcooked since they will also be baking in the oven.
6. Pour half of one of the cans of enchilada sauce into the 9×13 baking dish. Begin filling the tortillas. You should add about a 1/4 cup of eggs, a tablespoon of bacon, 2 tablespoons of cheese to each enchilada. Roll each enchilada and place them seam side down in the enchilada sauce.
7. After all the enchiladas are in the baking dish, pour the rest of the enchilada sauce over them. Top the sauce with any remaining cheese and bacon.
8. Bake the enchiladas uncovered for about 20 minutes or until they are bubbling around the edges.

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