Egg & Turkey Bacon Enchiladas


    • 12 slices JENNIE-O® Turkey Bacon
    • 2½ cups egg substitute or 10 eggs
    • ½ cup milk
    • ¼ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon ground cumin
    • 1 (10-ounce) cans red enchilada sauce
    • 10 flour tortillas
    • 1½ cups Mexican cheese blend
    • sour cream, taco sauce, cilantro or onion, if desired

Nutrition Facts

View Info +
  • Calories 230
  • Fat 7g
  • Cholesterol 15mg
  • Carbohydrates 29g
  • Sugar 2g
  • Protein 13g
  • Estimated values based on one serving size.

Cooking Instructions

  1. 1Heat oven to 350°F. Spray 13 x 9-inch baking pan with cooking spray, set aside. Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from skillet; 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 to 7 minutes or until eggs are thickened throughout but still moist.

  2. 2Pour ½ can of enchilada sauce on bottom of baking dish. Fill each tortilla with about ⅓ 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.