These Bacon and Egg Breakfast Enchiladas with Easy Cheese Sauce are topped with fresh tomato, cilantro, green onions, and avocado – a great dish for any meal!
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.
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…
In the meantime, my mouth has been enjoying this lately.
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.
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?
- 1 tsp 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
- green onion
- fresh tomato
- sour cream
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.