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Weekend Bacon and Egg Enchiladas
Weekend Bacon and Egg Enchiladas

Weekend Bacon and Egg Enchiladas

45 Min(s)
15 Min(s) Prep
30 Min(s) Cook
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.
What You Need
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4 servings
Original recipe yields 4 servings
1 plum tomato, chopped
1/2 cup chopped fresh spinach
4 slices cooked OSCAR MAYER Bacon, crumbled
1-1/4 cups KRAFT Shredded Cheddar Cheese, divided
8 flour tortillas (6 inch)
4 egg s
1-1/4 cups milk
1 Tbsp. flour
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Let's Make It
1
Heat oven to 350ºF.
2
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.
3
Whisk eggs, milk and flour until blended; pour over enchiladas. Cover.
4
Bake 30 min. Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted.
Kitchen Tips
Tip 1
Size Wise
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Tip 2
Bacon-Cheddar Hash Brown Enchiladas
Prepare as directed, substituting 1 cup frozen shredded hash browns for the tomatoes and spinach.
Tip 3
Substitute
If you don't have a 10x6-inch baking dish, you can use a 13x9-inch baking dish instead.
Nutrition
Calories
460
Calories From Fat
0
% Daily Value*
Total Fat 25g
32%
Saturated Fat 12g
60%
Trans Fat 0g
Cholesterol 235mg
78%
Sodium 870mg
38%
Total Carbohydrates 36g
13%
Dietary Fibers 2g
7%
Sugars 5g
10%
Protein 23g
46%
Vitamin A
30%
Vitamin C
4%
Calcium
45%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* 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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