Try this Breakfast Enchiladas recipe, or contribute your own.
Suggest a better description1) Preheat oven to 180C/350F.
2) Heat olive oil in a large skillet over high heat. Add garlic and onion and saute' until the onion is translucent.
3) Add the capsicum and cook for another 1 minute.
4) Add remaining Filling ingredients. Stir then turn the heat down to medium and let it cook for 5 minutes or so until thickened. Transfer to a bowl and let it cool slightly.
5) Wipe the pan clean and return to high heat. Add bacon and cook until light golden brown. Drain fat if there is excess. Turn heat down to medium Add the eggs and gently stir and fold them into the bacon mixture until the eggs almost set but are still watery.
Remove pan from heat. The eggs will continue cooking in the residual heat.
6) Oil the pan with a paper towel that has olive oil on it, Heat the pan and cook the raw tortillas on both sides
7) Lay the tortillas on a work surface. Divide the Filling mixture between them, then top with Bacon and Egg mixture. Sprinkle with cheese then roll the Enchiladas up.
8) Place in a baking dish (or tray) and bake for 10 to 15 minutes, or until the top is golden brown and you can see that the cheese has melted.
9) Serve with desired garnished. I highly recommend sour cream and avocado.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1160g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2235 | ||
Calories from Fat: 1643 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 182.6g | 243 % | |
Saturated Fat 68.1g | 341 % | |
Monounsaturated Fat 73.2g | ||
Polyunsanturated Fat 19.7g | ||
Cholesterol 2361.9mg | 727 % | |
Sodium 3232.7mg | 111 % | |
Potassium 2031.6mg | 53 % | |
Total Carbohydrate 36.7g | 11 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 29.1g | ||
Protein 112.2g | 160 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2235
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