Egg and Cheese Enchiladas with Bacon

This casserole is the ultimate breakfast gift. Moist and cheesy eggs, studded with black beans, rolled in soft tortillas, blanketed with salsa, cheese and bacon. Quite possibly the BEST reason to get up in the morning. And, since you can prep ahead, you can even sleep in.

Seriously, wouldn't you LOVE waking up to this feast? Especially because even though it boasts a tremendous amount of flavors and varying textures, it couldn't be easier to assemble. You can prep the dish up to 24 hours in advance, cover with plastic and refrigerate until ready to bake.

And, the variations are endless. In this version, I used black beans and taco seasoning with my scrambled egg filling. Next time, I might use pinto beans, green chilies and cumin. Or bell peppers and pepper jack cheese (instead of cheddar). There are countless options here, so play around with this recipe (and consider the fact that this is an excellent way to clean out the fridge)!

Egg and Cheese Enchiladas with Bacon

Cooking spray
8 large eggs
1/4 cup milk
1 tablespoon taco seasoning or fajita seasoning (the dried spice blend)
1 tablespoon butter or vegetable oil
1/2 cup shredded cheddar cheese
1/4 cup seasoned black beans (from a can; reserve the rest for another use)
Salt and ground black pepper
6 fajita-size flour tortillas
1/2 cup salsa of choice
1/2 cup shredded Mexican cheese blend
Chili powder for sprinkling over top
Fresh cilantro leaves for serving
Cooked and crumbled bacon for serving (about 4 strips)

Preheat the oven to 375 degrees. Coat a shallow baking dish with cooking spray.
In a large bowl, whisk together the eggs, milk and taco seasoning. Melt the butter in a large skillet over medium heat. Add the eggs and cook until almost cooked through (but still moist), stirring frequently. Stir in the cheddar cheese and black beans and cook until the cheese melts. Remove the pan from the heat.
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 butter knife). Spray the top of the enchiladas with cooking spray.
Top the enchiladas with the salsa and Mexican cheese blend. Sprinkle a little chili powder over top.
Cover with foil and bake for 15 minutes. Uncover and bake for 5 more minutes, until the cheese melts.
Top with cilantro leaves and bacon before serving.

Serves 4-6