Check out this recipe from Farmland.
Breakfast Enchiladas
Breakfast goes south of the border with this quick 'n tasty recipe.
Prep Time30 mins.
2 tablespooons of Vegetable Oil
2 cups of Shredded Hash Brown Potatoes
1 small Onion, thinly sliced
dash of Salt & Pepper
6 Eggs, beaten
10-12 (6-inch) Corn Tortillas
1 package of Thick Sliced Hickory Smoked Bacon
2 (10-oz.) cans of Red Enchilada Sauce
1 tablespoon of Chipotle Chile Powder
1 1/2 cups (6 oz.) of Shredded Mexican Blend Cheese
1. Heat oven to 350ºF. Heat oil in skillet over medium-high heat. Sauté hash browns and onion until browned. Add eggs, salt and pepper; cook and stir gently until eggs are done and mixture is still moist. Set aside, covered.
2. Brush skillet with oil; heat tortillas approximately 30 seconds on each side until softened.
3. Spoon egg mixture and 1 slice bacon down center of each tortilla. Roll up and place seam side down in greased 11x7x2-inch pan.
4. Combine enchilada sauce and chipotle chile powder; pour over enchiladas in pan. Sprinkle top with cheese.
5. Bake at 350ºF for 20 minutes until heated through and cheese is melted.