Weekend Bacon and Egg Enchiladas - Kraft Recipes Top
Comida Kraft
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Weekend Bacon and Egg Enchiladas

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Total Time

4 servings

Here's bacon and eggs in a tasty dish perfect for a weekend morning. They're rolled up in enchiladas with spinach and cheese and baked until delicious.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Combine tomatoes, spinach, bacon and 3/4 cup cheese; spoon down centers of tortillas. Roll up. Place, seam sides down, in 10x6-inch baking dish sprayed with cooking spray.
  • Whisk eggs, milk and flour until blended; pour over enchiladas. Cover.
  • Bake 30 min. Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted.

Special Equipment Needed

Size Wise

Enjoy your favorite foods on occasion but remember to keep tabs on portions.

Bacon-Cheddar Hash Brown Enchiladas

Prepare as directed, substituting 1 cup frozen shredded hash browns for the tomatoes and spinach.


If you don't have a 10x6-inch baking dish, you can use a 13x9-inch baking dish instead.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 460
Total fat 25g
Saturated fat 12g
Cholesterol 235mg
Sodium 870mg
Carbohydrate 36g
Dietary fiber 2g
Sugars 5g
Protein 23g
% Daily Value
Vitamin A 30 %DV
Vitamin C 4 %DV
Calcium 45 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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