I’d say a major breakfast favorite for me is a hearty breakfast burrito; something about the carb overload, meat (preferably BACON), and cheesy goodness makes even the most painful hangover a little bit better. I’ve recently become addicted to making bomb breakfast entrees to impress my friends, but my rule of thumb for making breakfast is to make it as EASY as possible so that I’m not stressing and hurrying around the kitchen with hangry, ravenous friends ready (and impatient) to inhale some food.
My favorite part about this is not only how easy and approachable it is to make, but you can make this ahead of time! Nothing better than waking up, popping this in the oven, and having your breakfast ready in 45 minutes without any work to do. Not to mention the leftovers for this meal are just as good as fresh out of the oven–coming from someone who isn’t a “leftovers” person…this is a maj plus.
P R E P
You can prep and make literally everything for this meal the night before or even two nights before if you’re crunched for time. There is some chopping involved, but other than that this will be pretty painless.
What you’ll need
- A 9×13 glass dish, sprayed with some pam.
- 1 large pan to cook the bacon OR a cookie sheet lined with foil if you want to bake the bacon. I’d recommend baking it to alleviate any mess.
- 1 large bowl to mix your cheese, veggies and bacon.
- 1 large bowl to mix your eggs and milk.
- An 8 pack of flour tortillas. **Be sure NOT to get the “large” tortilla pack–the tortillas are too long and won’t always fit into your dish. I’d also recommend doing flour vs corn because the corn tortillas will get too soggy with the egg mixture.**
- 1 lb of bacon. Resist the urge to take a taste-tester…
- 2 cups cheddar. Measure out 1 cup for the mixture, and 1 cup to sprinkle on top.
- 1 cup pepper jack cheese. You’ll also need a little extra to sprinkle on top.
- 1 cup of chopped red onion. If you’re feeling lazy you can buy the pre-chopped onion.
- 1/2 cup of chopped green onion.
- 1 chopped bell pepper.
- 1 teaspoon garlic salt. If you only have garlic powder, just sprinkle a little and add a pinch of salt. If you have neither, just do a little salt!
- Sliced jalapenos. This is an optional garnish, but it makes the presentation that much better!
- 6 eggs.
- 1 1/14 cup of half and half. If you only have 2% milk that will work too.
Optional garnishes (in my opinion you shouldn’t make these optional…they’re the perfect addition)
- Cilantro. If you’re a fan DEFINITELY don’t skip out on this.
- Sour cream.
Total prep time: 30 minutes
Directions (the night before)
- *If you’re pan-frying the bacon, cook on the stove until it gets to your favorite crispy-level. If you’re cooking the bacon in the oven, preheat to 350 degrees and then cook for 15 minutes, or until you’ve reached the crispiness of your liking. Set aside.
- While the bacon is cooking, chop your red onion, green onion and bell pepper. Don’t feel pressured to make this look perfect, but if you want to practice cutting an onion without completely butchering it and making your eyes water so bad you can’t see, you can watch this instructional video that may help down the road:How to Cut an Onion
- Once the bacon has cooled, chop it into 1 inch pieces.
- Slice jalapenos, if you decided to add those. You can set these aside to garnish after the enchiladas have cooked; refrigerate in a sandwich bag.
- Add bacon, onions and bell pepper to one of your large bowls. Add garlic salt, 1 cup of cheddar cheese and 1 cup of pepper jack cheese. Mix.
- Get your glass dish ready (and sprayed with pam). Then starting with one tortilla, place about 1/3 cup of the mix into your tortilla and roll (this doesn’t have to look perfect). Place seam side down and repeat with remaining tortillas.
***Make sure to RESERVE about 1/4 cup of your bacon/cheese/veggie mixture to sprinkle on top***
- Take your other large bowl, and mix eggs and half and half with a whisk. Pour over egg mixture.
- Add the 1/4 cup of extra mix and sprinkle on top.
- Cover with foil and refrigerate for at least 3 hours.
Directions (the morning of)
- Preheat oven to 350 degrees.
- Bake for roughly 50 minutes (with foil). You’ll know when it’s done with the eggs have “puffed up” and it’s not runny.
- Remove foil, add remaining 1 cup of cheddar. Sprinkle more pepper jack cheese and place back into the oven until the cheese has melted (roughly 5 minutes).
- Remove from oven and let cool. Top with sliced jalapenos and serve up with any extra garnishes.
POST COOKING NOTES
Nutritional information and how to store!
- This is obviously a very hearty breakfast, and so hopefully after reading “cheese and bacon” you weren’t anticipating this to be a diet-type of breakfast. With that being said, this meal IS very filling and perfect to kick start your day. Each serving is roughly 600 calories. Don’t panic, you made the right decision!
- The garnishes are truly what makes this meal gourmet-looking. Place your avocado, salsa, cilantro etc on a cutting board for people to add to their enchilada and you’ll have very happy (and impressed) friends.
- Best paired with a hefty mimosa (light on the OJ).
- Store this in an airtight container; the glass dish can take up a lot of room in your fridge and will easily dry out the enchiladas. Enjoy for up to 4 days!
If you end up making these, feel free to tag me on Instagram (cayhay1351) or use the hashtag #basickneads!