Breakfast Enchiladas`

• 12 yellow corn tortillas
• 1 can enchilada sauce
• 2 cup grated cheddar
• 1 cup grated cotija cheese
• 1/2 diced purple onion
• 4 eggs
• 6 slice chopped bacon
• 1 tbsp garlic salt
• 1 tsp pepper
• 1/2 tsp salt
• 1 tbsp parsley flakes
• 1/2 tsp McCormick spicy black pepper seasoning
• 3 tbsp cooking oil
• 2 cup shredded frozen hash browns

1. heat oven to 375
2. cook hashbrown in hot skillet with oil & with all seasonings till cooked on high heat about 12 minutes or so set aside.
3. cook bacon till almost done, drain oil scramble eggs add salt & pepper, add to almost cooked bacon.
4. cook till done set aside.
5. I heat entire stack of tortillas in microwave about 1 minute each side then flip stack another minute till soft
6. heat sauce in a pan dip tortilla into sauce add hashbrown, egg & bacon mixture and cheese roll up.continue till done top with more sauce cheese & onions bake 15minutes.
7. * you can opt for different cheese or different lunch meats* choice is optional.

corn tortillas, enchilada sauce, cheddar, cotija cheese, purple onion, eggs, bacon, garlic, pepper, salt, parsley, black pepper, cooking oil, browns

Taken from cookpad.com/us/recipes/341463-breakfast-enchiladas (may not work)