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Breakfast Enchiladas (with Bacon and Eggs)

20 mins Cook
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During a long weekend with friends, I had meticulously planned out the meals and snacks with military precision, except for one impromptu creation – the Breakfast Enchiladas. Surprisingly, this turned out to be their favorite meal of the weekend!

Breakfast Breakfast Enchiladas (with Bacon and Eggs)

At my age in the 30s, I still enjoy sleepovers with my girlfriends, and we have a blast with pillows, PJ’s, wine, and gossip magazines. During this particular sleepover, we even attempted a hair dye experiment that ended up with unintended orange results. But I’ve been banned from sharing the hilarious photos and stories that had us laughing until our eyes watered.

As a bit of a control freak when I have guests staying, I carefully plan out the entire weekend’s menu in advance, striving to impress my friends by whipping up dishes seemingly effortlessly. I like to give them a menu to choose from rather than sticking to a fixed plan.

Out of all the dishes I prepared, I wasn’t entirely satisfied with anything except the Breakfast Enchiladas. To my surprise, my friends loved them, and they declared it their favorite food of the whole weekend. They insisted that I share the recipe on my blog.

So, here it is – the Breakfast Enchiladas, a delightful and impromptu creation that turned into a major hit among my friends during our enjoyable weekend together.

Breakfast Enchiladas (with Bacon and Eggs)

Breakfast Enchiladas (with Bacon and Eggs)

During a long weekend with friends, I had meticulously planned out the meals and snacks with military precision, except for one impromptu creation - the Breakfast Enchiladas. Surprisingly, this turned out to be their favorite meal of the weekend!
prep time
10 mins
cooking time
20 mins
total time
30 mins




  • 1 1/2 tbsp olive oil

  • 2 garlic cloves , minced

  • 1 small onion (red, brown, white, yellow), diced

  • 1 cup red capsicum (bell peppers), roughly diced

  • 400 g / 14 oz crushed tinned tomato

  • 400 g / 14 oz canned black beans or red kidney beans , drained

  • 2 tsp paprika powder

  • 2 tsp cumin powder

  • 1/2 tsp salt

  • Black pepper


  • 8 oz / 250 g bacon , diced

  • 5 large eggs (or 6 normal eggs), lightly whisked


  • 6 soft tortillas (standard size around 20cm/8" in diameter)

  • 1/2 cup cheese


  • Diced avocado

  • Sour cream

  • Coriander/cilantro


To make Bacon Egg Breakfast Enchiladas, preheat your oven to 180C/350F. Heat some olive oil in a large skillet over high heat, then add minced garlic and chopped onion and sauté until the onion turns translucent. Next, add the sliced capsicum (bell peppers) and cook for an additional minute.
Now, add the rest of the filling ingredients to the skillet. Stir everything together, then reduce the heat to medium and let it cook for about 5 minutes or until the mixture thickens. Transfer the filling to a bowl and allow it to cool slightly.
After wiping the skillet clean, return it to high heat and add the bacon. Cook the bacon until it becomes light golden brown. If there is excess fat, you can drain it. Lower the heat to medium and add the beaten eggs to the bacon mixture. Gently stir and fold the eggs until they are almost set but still slightly watery. The residual heat will finish cooking the eggs.
Lay out tortillas on a work surface and divide the filling mixture between them. Then, top each with the bacon and egg mixture. Sprinkle grated cheese over the top of each tortilla and roll them up like enchiladas.
Place the prepared enchiladas in a baking dish or tray, and bake in the preheated oven for 10 to 15 minutes. The top should turn golden brown, and you'll notice the cheese has melted nicely.
Serve your delicious Bacon Egg Breakfast Enchiladas with your desired garnishes. Sour cream and avocado make excellent choices to enhance the flavors. Enjoy your tasty breakfast treat!


Let's take a look at the nutrition per enchilada for the Bacon Egg Breakfast Enchiladas. If made with streaky bacon (left), each enchilada contains approximately 518 calories. Alternatively, if prepared with turkey bacon (right), each enchilada has around 363 calories.
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