Breakfast Enchiladas

Prep Steps

• 8 large eggs {do:whisk}
• 1 cup queso quesadilla cheese {do:shred}
• 2 cups sharp cheddar cheese {do:shred}

Cook the Bacon

Preheat the oven to 350°F. In a large skillet over medium-high heat, cook until crisp on both sides...

• 1 lb bacon

Set the bacon aside on paper towels to drain, then crumble it. Leave the grease in the skillet.

The Green Chile Gravy

Pour off all but about 1/4 cup of the grease. Whisk into the skillet over medium heat...

• 1/4 cup all-purpose flour
• 1/4 cup butter (if needed)

Note: Use the butter only to make up the difference if there isn't 1/4 cup of bacon grease in the pan.

Cook, whisking, 1–2 minutes to form a roux. Slowly whisk in...

• 2 1/2 cups milk
• 1/2 can (4 oz) diced green chiles
• Salt and pepper (to taste)

Cook, whisking, until it thickens into a smooth gravy, then remove from the heat.

The Eggs

In a large nonstick skillet over medium-low heat, melt...

• 4 tbsp butter

Add and cook, stirring constantly, without letting them turn rubbery...

• 8 large eggs, whisked

Take the pan off the heat for a moment if they're cooking too fast. When the eggs are just about set, stir in to slow the cooking...

• 1/3 cup crema Mexicana
• Salt and pepper (to taste)

Note: Sour cream works in place of the crema.

Fill & Roll

Divide the crumbled bacon and scrambled eggs evenly down the middle of...

• 10 taco-size flour tortillas

Sprinkle over the filling...

• 1 cup queso quesadilla cheese, shredded

Roll up each tortilla and set it seam side down in a 9x13-inch casserole dish.

Bake

Pour the gravy evenly over the enchiladas, then top with...

• 2 cups sharp cheddar cheese, shredded

Bake 20–25 minutes, until bubbling. If the cheese needs more color, broil 3–4 minutes. Serve hot.