Breakfast Enchiladas

This is an amazing and easy breakfast to make for the family. And it something that will change up the normal breakfast dishes. Savory with just a touch of heat, so good!


  • 1 -12oz can red enchilada sauce.
  • 6-7 corn tortillas.
  • 2 cups shredded cheese. (I used 1 cup Oaxaca and 1 cup Colby Jack.)
  • 1 pound bacon cooked and chopped.
  • 7-8 eggs scrambled.
  • 2 cups cooked potatoes. (I used chopped up bagged tater tots).
  • 1 -4oz can diced green chilis.


  • Pre-heat oven to 350F
  • Pour half the can of enchilada sauce into a bowl or deep plate.
  • Dip the tortillas in the enchilada sauce and set aside.
  • In a separate bowl, mix the eggs, 1 cup of cheese, potatoes, chilis, and bacon.
  • Spoon the egg mixture on to a tortilla, enough to fill it up.
  • Roll the tortilla onto itself and place in 9 x 9 baking dish, seam side down.
  • Repeat with the rest of the tortillas until the pan is filled.
  • Poor the rest of the enchilada sauce over the enchiladas.
  • Cover the enchiladas with the remaining cheese.
  • Place pan in the oven and bake for 30 minutes.
  • Remove pan and let cool for 5-10 minutes.
  • Garnish with chopped green onions.
  • Enjoy!