Ingredients breakfast enchiladas
12 yellow corn tortillas
1 can enchilada sauce
2 cup grated cheddar
1 cup grated cotija cheese
1/2 diced purple onion
4 eggs
6 slice chopped bacon
1 tbsp garlic salt
1 tsp pepper
1/2 tsp salt
1 tbsp parsley flakes
1/2 tsp McCormick spicy black pepper seasoning
3 tbsp cooking oil
2 cup shredded frozen hash browns
how to make breakfast enchiladas
heat oven to 375
cook hashbrown in hot skillet with oil & with all seasonings till cooked on high heat about 12 minutes or so set aside.
cook bacon till almost done, drain oil scramble eggs add salt & pepper, add to almost cooked bacon. cook till done set aside.
I heat entire stack of tortillas in microwave about 1 minute each side then flip stack another minute till soft
heat sauce in a pan dip tortilla into sauce add hashbrown, egg & bacon mixture and cheese roll up.continue till done top with more sauce cheese & onions bake 15minutes.
* you can opt for different cheese or different lunch meats* choice is optional.
Comments
Post a Comment