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Home » Breakfast » Breakfast Enchiladas

Breakfast Enchiladas

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
April 3, 2016
4.50 from 4 votes


Last Updated June 13, 2020 | 0 Comments

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These Breakfast Enchiladas are filled with Bacon, Egg are covered in a Cheese Sauce and are topped with fresh tomato, cilantro, green onions, and avocado – a great dish for any meal!

A breakfast enchiladas sitting on top of a table full of food

So, Octavian’s big boy room makeover has officially spiraled out of control. I am obsessed. OBSESSED! I can’t stop adding more and more and more big and small details. And, thanks to Pinterest and all you super talented DIYer’s out there, I am fixated on filling his room with pillows. Since pillows sell for SO MUCH MONEY (especially all those cute kid ones), my Pinterest clouded brain decided over the weekend that, “I”ll just buy the fabric and ask my MIL to make the pillows (and rug, and banners and chair covers) for me”.

My poor mother-in-law.

However, being the totally amazing and generous woman that she is, she never said no (although she did strongly hint that I learn how to sew). I have managed to pull my head out of the clouds a wee bit and no longer expect that his room will be overflowing with pillows simply because I can’t decide which fabrics I like best (seriously, Spoonflower, Fabricworm, Hawthorne Threads, you’re all killing me).

And, thankfully the husband has no idea that some of these fabrics go for $17.50/yard and that that yard will make one, maybe two pillows (not counting filling and whatever else one needs for a pillow), otherwise, Operation Octavian Room would be O.V.E.R.

Overall, however, Octavian’s room has been done on a budget. Thank you Ikea for providing me with a canvas and Pinterest for providing me with inspiration. I am also going to be doing a few of my own (non sewing) DIY projects and will be sharing them on the blog just as soon as a find the time to cut out a million tiny clouds, feathers and triangles and paint without a toddler and puppy ganging up and stealing the scissors or eating the paint.

Can you imagine? HA! I can! (Potential hospital and vet visits aside) I can’t decide what would win, my frustration or inability to stop laughing.

Probably both.

Either way, I can hardly contain my excitement. Now, I just have to press that little SUBMIT PAYMENT button for fabric, make a final trip to IKEA and Home Depot and get stuff up on his walls.

In other words, put my money where my mouth is…

casserole dish of Breakfast Enchiladas filled with Bacon and Egg

In the meantime, my mouth has been enjoying this lately.

Cheese Sauce in pot

Breakfast? duh. Lunch? sure, why not? Dinner? Breakfast for dinner is my FAVORITE!

These breakfast enchiladas are seriously the best breakfast enchiladas I have ever eaten. Wrapped in soft flour tortillas are sauteéd vegetables, bacon, fluffy eggs and black beans. Oh yes, and of course, cheese.

baked casserole dish of Breakfast Enchiladas filled with Bacon and Egg and Cheese Sauce

Then comes the cheese sauce. OMG, you guys, the cheeeeese sauce. It’s homemade and, don’t worry, so easy to make. SO EASY! And, you probably already have most of the ingredients sitting in your pantry, which is always a bonus for me since it justifies the previous unintentional stockpiling shopping trip.

Now, I could have stopped with the cheese sauce, but why would I do that when I could pile on fresh tomato, cilantro, green onions, avocado and more BACON?

plated dish of Breakfast Enchiladas filled with Bacon and Egg and Cheese Sauce

Bacon and Eggs Breakfast Enchiladas with Easy Cheese Sauce

Breakfast Enchiladas

4.50 from 4 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Easy Breakfast Enchiladas made with scrambled eggs and bacon, veggies, and black beans, then wrapped in warm flour tortillas and smothered in a mouth-watering homemade cheese sauce. With endless garnish options, enjoy these flavorful Tex-Mex breakfast enchiladas for breakfast, brunch, or even dinner.
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Prep Time 25 mins
Cook Time 15 mins
Additional Cook Time 25 mins
Total Time 40 mins
Course Breakfast, Main Course
Cuisine American
Servings 8 enchiladas
Calories 469 kcal

Ingredients
 
 

Enchiladas

  • 1 teaspoon olive oil
  • 1 yellow onion - finely chopped
  • 5 cloves garlic - minced
  • 3 bell peppers - seeded and chopped
  • 10 eggs - scrambled
  • 12 oz bacon
  • 1 can black beans - 15oz
  • 8 large flour tortillas

Cheese Sauce

  • 2 tablespoon butter
  • 2 tablespoon flour
  • 2 cups milk - whole milk
  • ½ teaspoon cumin
  • ½ teaspoon chipotle powder
  • ¼ teaspoon cayenne powder
  • 1 jar green salsa - 12oz
  • 1 cup shredded cheese

Garnish

  • cilantro
  • green onion
  • fresh tomato
  • avacado
  • sour cream
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Instructions
 

  • Preheat oven to 350 degrees F.
  • In a large skillet over medium high heat add olive oil. Once shimmering and hot, add chopped onion and stir. Sauté onions for approximately 2-3 minutes, stirring occasionally. Add garlic and stir well. Sauté onions and garlic for 1 minute and add chopped bell pepper to the pan. Mix well and sauté for 3-4 minutes.
  • Reduce heat to medium and push sauteéd vegetables to one half of the pan. Add 1 teaspoon of olive oil to the other side of the skillet and slowly pour in scrambled eggs. Cook eggs for a few minutes before mixing with the vegetables. Continue to cook eggs and vegetable mixture together for an additional 3-4 minutes, stirring and mixing frequently. Remove from heat and set aside.
  • In a separate skillet, prepare bacon according to package instructions. When fully cooked, remove from pan and chop into small, bite-size pieces.
  • As bacon is frying, start preparing cheese sauce. In a medium saucepan over medium high heat, whisk together the butter and flour into a paste. Continue to cook, whisking continuously, for one to two minutes more. Slowly whisk in the milk and bring to a low boil. When the sauce has thickened slightly, whisk in the remaining ingredients- salsa verde, spices, and cheese. Continue to stir until smooth. Remove from heat and set aside.
  • With the egg and vegetable mixture, bacon and cheese sauce ready to go, start building enchiladas. On a clean work surface, lay out 8 tortillas and diving the egg/veggie mixture and half the bacon between each of them. Sprinkle with a small pinch of cheese.
  • Spread 1/2 cup of the cheese sauce on the bottom of a greased 9 x 13 inch baking dish and roll the tortillas up, placing them seam side down in the baking dish. Pour remaining cheese sauce over the top of the tortillas and sprinkle with a generous layer of cheese. Bake at 350 degrees F for approximately 25 minutes or until the edges of the tortillas are golden brown and cheese is bubbly.
  • Remove from oven and top with remaining bacon as well as any other favorite toppings.

Nutritional Information

Calories: 469kcal | Carbohydrates: 25g | Protein: 20g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 252mg | Sodium: 711mg | Potassium: 433mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2090IU | Vitamin C: 58.6mg | Calcium: 220mg | Iron: 2.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Breakfast Enchiladas
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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