These bacon and egg enchiladas turn brunch into something you can slice and serve, with soft scrambled eggs and crisp bacon rolled up with a smoky black bean and tomato filling.
A quick bake melts the cheese on top, and a spoonful of sour cream and a handful of avocado finish each plate. The filling can be made the night before, which makes mornings for a crowd much calmer.
Table of Contents
Why This Bacon and Egg Enchiladas Recipe Works
The bean and tomato mixture is cooked down until thick, so it seasons the eggs without making the tortillas soggy. Paprika and cumin give the beans a warm, savory base that matches the bacon.
Eggs are scrambled just until they are almost set and then finish cooking in the oven, so they stay tender instead of turning rubbery.
Bacon brings salt and crunch, and the avocado and sour cream on top cool everything down.
Ingredients for Bacon and Egg Enchiladas
- 1 1/2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- 1 cup diced red bell pepper
- 14 oz crushed tomatoes (1 can)
- 14 oz black beans (1 can), drained
- 2 tsp paprika
- 2 tsp ground cumin
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 8 oz bacon, diced
- 5 large eggs, lightly whisked
- 6 flour tortillas (8 inch)
- 1/2 cup shredded cheddar cheese
- 1 avocado, diced, for serving
- 1/4 cup sour cream, for serving
- 2 tbsp chopped fresh cilantro, for serving
Black beans and tomatoes. Simmer them with the onion and pepper until thick. A loose filling will leak and make the tortillas wet.
Bacon. Diced bacon cooks evenly and crisps quickly. Drain off extra fat before adding the eggs.
Eggs. Whisk them lightly and cook gently over medium heat. They should look soft and slightly wet when you take them off the stove.
Flour tortillas. Warm them briefly so they roll without tearing.
Cheddar and toppings. Cheddar melts into the tops, and the avocado, sour cream, and cilantro add a fresh finish.
How to Make Bacon and Egg Enchiladas
1. Heat the oven. Heat the oven to 350 degrees F and lightly grease a 9×13 inch baking dish.
2. Soften the vegetables. Heat the olive oil over high heat, add the garlic and onion, and cook for 2 to 3 minutes until the onion turns translucent. Add the bell pepper and cook for 1 minute.
3. Make the bean filling. Stir in the tomatoes, black beans, paprika, cumin, salt, and pepper, lower the heat to medium, and cook for 5 minutes until thick. Move it to a bowl to cool slightly.
4. Cook the bacon. Wipe out the pan, then cook the bacon over medium high heat for 6 to 8 minutes until golden. Pour off most of the fat.
5. Scramble the eggs. Lower the heat to medium, add the eggs, and stir gently until they are almost set but still a little soft. Take the pan off the heat since they will keep cooking.
6. Assemble. Divide the bean filling among the tortillas, add the bacon and egg mixture, sprinkle with cheese, and roll them up.
7. Bake. Place the rolls seam side down in the dish, scatter on a little extra cheese if you like, and bake for 10 to 15 minutes until the tops are golden and the cheese melts. The eggs should reach 160 degrees F.
How to Serve Bacon and Egg Enchiladas
Serve the enchiladas hot, straight from the dish, topped with avocado, sour cream, and cilantro. For a full brunch spread, add a stack of fluffy pancakes and a plate of muffin tin egg bites for guests who want something lighter. Cinnamon roll pancakes are a fun sweet option, and a cold strawberry blueberry kefir smoothie keeps the table fresh.
How to Store and Reheat Bacon and Egg Enchiladas
Cool leftovers within 2 hours, then cover them or move them to an airtight container and refrigerate for up to 3 days. Egg dishes do not freeze well. Reheat in a hot oven at 350 degrees F covered with foil for 15 minutes, or in the microwave, until they reach 165 degrees F in the center. Add fresh avocado and sour cream after reheating.
Tips and Variations for Bacon and Egg Enchiladas
Make the filling ahead. The bean mixture keeps in the refrigerator overnight, so cook it the night before and assemble in the morning.
Do not overcook the eggs. They will continue cooking in the oven, so pull them while they still look soft.
Swap the meat. Cooked breakfast sausage or diced ham can replace the bacon.
Add vegetables. Spinach, zucchini, or mushrooms stir into the bean mixture for extra substance.
Add heat. A few chopped jalapenos or a splash of hot sauce goes well in the beans.
Use any beans. Red kidney beans can replace the black beans.
Warm the tortillas. Soft tortillas roll tightly without cracking, so microwave the stack for 20 seconds first.
Cook eggs through. Egg dishes should reach 160 degrees F for safety. The Montana State University Extension egg fact sheet explains safe handling of eggs.
Frequently Asked Questions About Bacon and Egg Enchiladas
Can I make bacon and egg enchiladas ahead of time?
You can cook the bean filling the day before, then assemble and bake the pan when you are ready, adding the eggs fresh.
Can I freeze bacon and egg enchiladas?
It is better not to, because cooked eggs turn rubbery after freezing. Refrigerate leftovers for up to 3 days instead.
How do I keep bacon and egg enchiladas from drying out?
Pull the eggs while they are still soft and bake only until the cheese melts. Serve with sour cream and avocado.
Do I need an enchilada sauce?
No, the thick tomato and bean filling provides the moisture, but a few spoonfuls of salsa on top works if you like extra sauce.
What size dish should I use?
A 9×13 inch baking dish fits six rolled tortillas in a single layer.
Bacon and Egg Enchiladas with Black Beans
Equipment
- 9×13 inch baking dish
- Large skillet
- Wooden spoon
Ingredients
Main Ingredients
- 1 ½ tbsp olive oil
- 2 cloves garlic minced
- 1 small yellow onion diced
- 1 cup red bell pepper diced
- 14 oz crushed tomatoes 1 can
- 14 oz black beans 1 can, drained
- 2 tsp paprika
- 2 tsp ground cumin
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 8 oz bacon diced
- 5 large eggs lightly whisked
- 6 flour tortillas 8 inch
- ½ cup shredded cheddar cheese
- 1 avocado diced, for serving
- ¼ cup sour cream for serving
- 2 tbsp chopped fresh cilantro for serving
Instructions
Cooking
- Cook the bean filling. Heat the oven to 350 degrees F. Cook the garlic, onion, and bell pepper in the olive oil for 4 minutes, then add the tomatoes, beans, paprika, cumin, salt, and pepper and simmer for 5 minutes until thick.
- Crisp the bacon. In a clean pan, cook the bacon for 6 to 8 minutes until golden and pour off most of the fat.
- Scramble the eggs. Add the eggs to the bacon over medium heat and stir gently for 1 to 2 minutes until just set but still soft.
- Roll the tortillas. Spoon the beans onto each tortilla, add the bacon and eggs plus a little cheese, and roll them up.
- Bake. Set the rolls seam side down in a baking dish, top with the remaining cheese, and bake for 10 to 15 minutes until golden. Garnish with avocado, sour cream, and cilantro.
