Made with passion

Breakfast Enchilada

Serves 8 / 1h 10 Mins


  • 1 tbsp. of olive oil
  • 1 small onion, chopped
  • 2 cloves minced garlic
  • 1 Jalapeno, seeded and chopped
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • ½ tsp dried Mexican oregano
  • Salt and pepper, to taste
  • 1 (28oz) can of diced tomatoes
  • 454 grams of thick-cut bacon
  • 12 large eggs
  • 2 cups shredded cheddar cheese
  • For topping (optional) – chopped green onion, diced avocado and sour cream


Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 50 minutes

  • Start by preheating you oven to 350F.
  • To make the enchilada sauce, heat oil in large sauce pan adding onions and cooking until soft. Add garlic, jalapeño and seasonings stirring until combined and fragrant. Add tomatoes and remove from heat. Once the mixture is cooled add to a blender or food processor and blend until smooth. Add mixture back into sauce pan and let simmer for 20 minutes on medium heat.
  • In another pan, cook bacon for until crispy and place on a paper towel lined plate. Once the bacon is cooled, chop into 1-inch pieces leaving the bacon fat in the saucepan.
  • Using the same saucepan add 12 eggs cooking for 5-7 minutes, or until scrambled.
  • Wrap 8 tortillas in damp paper towel and warm in microwave for 1 minute.
  • Grab a large baking dish and add thin layer of enchilada sauce to the bottom of the pan. Place a tortilla on a cutting board or smooth surface adding, ¼ cup egg mixture, 2 tbsp. cheese and 2 tbsp. chopped bacon. Roll up tortilla, place in baking dish and repeat 8 times. Top Enchiladas with the remaining sauce. Sprinkle the top of your enchiladas with remaining cheese. Bake for 15-20 minutes.
  • Optional: top enchiladas with chopped green onion, diced avocado and sour cream before serving.



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