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Egg & Turkey Bacon Enchiladas

Egg & Turkey Bacon Enchiladas made with Fully Cooked Turkey Bacon 270410

Serves: 10

Directions

  • Heat oven to 350 degrees. Spray 13x9-inch baking pan with cooking spray, set aside. Heat turkey bacon, crumble and set aside.
  • In mixing bowl whisk eggs, milk, garlic powder, onion powder and cumin' whisk until well blended. Pour in skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Cook 5-7 minutes or until eggs are thickened throughout but still moist.
  • Pour 1/2 can of enchilada sauce on bottom of baking dish. Fill each tortilla with about 1/3 cup of eggs, 2 tablespoons cheese and 1 tablespoon crumbled bacon. Roll up and place seam side down in baking dish.
  • Pour remaining enchilada sauce over tortillas. Top with remaining cheese and bacon. Bake 20 minutes or until hot and bubbly. Top with sour cream, taco sauce, cilantro or sliced onion, if desired.

Ingredients

12  Slices Jennie-O Fully Cooked Turkey Bacon 270410
2 1/2  Cups Eggs substitute or 10 eggs
1/2  Cup Milk
1/4  t Garlic powder
1/2  t Onion powder
1/2  t Ground cumin
1   (10 ounce) Can red enchilada sauce
10  Each Flour tortillas
1 1/2  Cups Mexican cheese blend
  Sour cream, taco sauce, cilantro or onion, if desired

Product used in this recipe can be found in the product section below