Breakfast Enchiladas

Soft corn tortillas, stuffed with a taco-seasoned blend of eggs, bacon and cheddar cheese! With salsa and more cheese on top, this is one casserole you'll be making again and again (and you can prep up to 2 days in advance too!).

How to soften corn tortillas: Even though the package says soft, you need to soften corn tortillas to prevent them from cracking when you roll them. That's just a fact. There are two ways you can do this. I prefer this method - place tortillas on a hot griddle, grill pan or in a dry skillet for a few seconds per side. This softens the tortillas and adds a little toasted quality. Or, the microwave method works too - stack the tortillas, wrap them in damp paper towels (or a damp kitchen towel) and then plastic wrap and microwave until warm and pliable, about 45 seconds. Two methods, your choice.

How to cook the bacon: There are many ways to cook bacon (skillet, microwave, oven), and I prefer roasting in the oven. It's super simple, mess-free and gives me the freedom to do other parts of the dish while the strips cook up perfectly (every time). To roast bacon, arrange the strips on a parchment-lined baking sheet and roast at 400 degrees for 15 minutes, until chewy-crisp (or longer for more fully cooked bacon). For this recipe, cut the cooked bacon into 1-inch pieces.

Breakfast Enchiladas with Eggs and Bacon

Cooking spray
8 soft corn tortillas, softened (see note above)
10 large eggs, lightly beaten
2 tablespoons milk
1 tablespoon taco seasoning (from a seasoning packet), plus more for sprinkling over top
1 tablespoon butter
1 cup shredded cheddar cheese, divided
8 slices cooked bacon, cut into 1-inch pieces (see note above)
1/2 cup prepared salsa
Chopped green onions, optional

Preheat the oven to 375 degrees. Coat a shallow baking dish with cooking spray.
In a large bowl, whisk together the eggs, milk and 1 tablespoon of the taco seasoning. Melt the butter in a large skillet over medium heat. Add the eggs and cook until almost cooked through (still moist), stirring frequently. Stir in 1/2 cup of the cheese and cook until cheese melts. Remove the pan from the heat and stir in the bacon.
Arrange the tortillas on a flat surface. Spoon the egg mixture onto the center of each tortilla and roll up. Arrange the tortillas side-by-side (snuggly) in the prepared pan. Note: I like to arrange my enchiladas seam-side up in the pan - so you can see the filling; but sometimes they start to unroll. If your enchiladas start to unroll as you work, rest something on top (I used a spoon). Spray the top of the enchiladas with cooking spray.
Top the enchiladas with the salsa and remaining 1/2 cup cheese. Sprinkle a little taco seasoning over top.
Cover with foil and bake for 15 minutes. Uncover and bake for 5 more minutes, until the cheese melts.
Top with green onions before serving.
Serves 4