slices JENNIE-O® Turkey Bacon
cups egg substitute or 10 eggs
teaspoon garlic powder
teaspoon onion powder
teaspoon ground cumin
(10-ounce) cans red enchilada sauce
cups Mexican cheese blend
sour cream, taco sauce, cilantro or onion, if desired
Heat oven to 350°F.
Spray 13 x 9-inch baking pan with cooking spray, set aside.
Preheat a nonstick skillet or electric griddle over medium heat (375°F). Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently.
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.
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.