Ingredients
Scale
- 8 small flour tortillas
- 6 large eggs
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/4 cup chopped cilantro
- 1/2 cup diced onions
- 1 cup enchilada sauce
- Sour cream and extra cilantro for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk eggs with diced onions and bell peppers.
- Cook scrambled eggs in a skillet until just set.
- Warm tortillas and fill each with egg mixture, bacon, and cheese.
- Roll up tortillas and place seam-side down in a baking dish.
- Pour enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for 20 minutes until cheese is bubbly and golden.
- Garnish with cilantro and serve with sour cream.
Notes
- For a vegetarian version, skip bacon and add black beans or mushrooms.
- Adjust spice level with hot sauce or jalapeños.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, Sautéing
- Cuisine: Mexican-inspired
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 enchilada
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 210 mg
