Creamy Bacon and Egg Breakfast Enchiladas
Start your day right with these Creamy Bacon and Egg Breakfast Enchiladas!
Recipe type: Breakfast
Ingredients
- Sauce:
- 40g butter
- 40g flour
- 1 chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ¼ tsp oregano
- ½ tsp garlic powder
- 2 tbsp tomato paste
- 250ml heavy cream
- 250ml chicken stock
- Salt and pepper to taste
- 1 tsp oil
- 10 rashers bacon, chopped
- 12 eggs
- 3 tbsp milk
- Salt and pepper to taste
- Chopped coriander
- Grated yellow cheddar cheese
- 10 6” tortillas
- Grated mixed cheddar cheese
- Chopped avocado
- Chopped cilantro
Instructions
- Melt butter in a saucepan over medium heat. Add the flour and cook through for 1-2 minutes. Add all of the spices and stir to combine. Cook for a couple of minutes.
- Stir in the tomato paste and cook for 1 minute.
- Gradually pour in the chicken stock and whisk constantly. Add the heavy cream and stir to combine. Bring to a simmer then season with salt and pepper.
- In another non-stick pan, heat the oil over medium heat. Add bacon and cook until crispy. Drain, reserving half of the fat in the pan.
- In a large bowl, whisk together the eggs, milk, salt and pepper. Pour into the pan heated with bacon fat. Cook low and slow until scrambled. Then remove.
- Preheat oven to 180ºC. Lay out a tortilla, top with eggs on one side, bacon, cheese and cilantro. Roll up!
- Arrange into a greased baking dish.
- Top with sauce made before and bake for 10 minute then grill for 5 minutes.
- Serve topped with chopped avocado and cilantro. Enjoy!