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To craft the perfect Bacon & Egg Breakfast Enchiladas, it’s essential to understand the role each ingredient plays in building the dish's delightful flavor profile. Here’s a closer look at the essential components that make up this breakfast wonder:

Breakfast Enchiladas (with Bacon and Eggs)

Start your day with a delicious twist on breakfast: Bacon & Egg Breakfast Enchiladas! Combining crispy bacon, fluffy scrambled eggs, and zesty salsa all wrapped in warm flour tortillas, this dish makes for a hearty family breakfast or a fun weekend brunch with friends. Easy to prepare, these enchiladas are rich in flavor and perfect for any occasion. Check out the recipe and prepare to impress! #breakfast #enchiladas #bacon #eggs #brunchideas #comfortfood #recipeideas
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Ingredients
  

8 large flour tortillas

8 strips of bacon, chopped

6 large eggs

1 cup shredded cheddar cheese

1 cup diced tomatoes (fresh or canned)

1/2 cup finely chopped onion

1/4 cup fresh cilantro, chopped

1 cup salsa (your choice of mild or spicy)

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

Olive oil (for cooking)

Instructions
 

Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and drain on paper towels, leaving behind about 1 tablespoon of grease in the skillet.

    Prepare the Egg Mixture: In the same skillet, add the chopped onion and sauté until translucent. Add the eggs, cumin, salt, and pepper to the skillet. Scramble until the eggs are fully cooked, then mix in the cooked bacon and diced tomatoes. Remove from heat and stir in the chopped cilantro.

      Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Take one flour tortilla and place a generous scoop of the egg and bacon mixture in the center. Sprinkle with a little shredded cheese, then roll the tortilla tightly from one end to the other. Place seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.

        Add Salsa and Cheese: Pour salsa evenly over the rolled enchiladas. Sprinkle the remaining cheddar cheese on top.

          Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, allowing the cheese to become bubbly and slightly golden.

            Serve: Remove from the oven and let cool for a few minutes. Serve warm, garnished with additional cilantro and your choice of toppings such as sour cream or avocado.

              Prep Time: 15 mins | Total Time: 50 mins | Servings: 4-6