BACON AND EGG ENCHILADAS

By Jaxson

Ingredients

• 12 SLICES OF BACON
• 10 EGGS
• 1/2 CUP MILK
• 1/2 TSP ONION POWDER
• 1/2 TSP CUMIN
• 2 CANS OLD EL PASO GREEN OR RED ENCHILADA SAUCE
• 10 FLOUR TORTILLAS
• 2 CUPS SHREDDED MEXICAN CHEESE
• SOUR CREAM

Preparation

Step 1

COOK BACON, DRAIN THE GREASE AND PLACE ON PAPER TOWEL. CRUMBLE BACON. BEAT EGGS, MILK, ONION POWDER, AND CUMIN WITH A WIRE WHISK POUR INTO PAN WITH BACON DRIPPINGS. COOK UNTIL EGGS ARE COOKED. POUR 1/2 ENCHILADA SAUCE OVER BOTTOM OF BAKING DISH. FILL EACH TORTILLA WITH EGGS, BACON, CHEESE. PLACE SEEM SIDE DOWN. POUR REMAINING ENCHILADA SAUCE OVER FILLED TORTILLAS. TOP WITH REMAINING BACON AND CHEESE BAKE UNCOVERED FOR 20 MINUTES AT 350