6 eggs
1 med, onion or 1 bunch green onions
1 bell pepper
1 lb of bacon, or sausage, ham, chorizo or other breakfast meat
2 cups (or more) of hashbrowns (I like the square ones for this recipe, not shredded)
Shredded Monterey Jack cheese ( I like a lot of this!)
1 can Cream of Mushroom Soup
1 can Ro-Tel diced tomatoes with onions and chilis
Flour tortillas
salt, pepper, butter or olive oil and any other preferred seasonings
Saute:
onion finely chopped or 1 bunch of green onions chopped
green bell pepper finely chopped
bacon chopped (I used 1 box of the pre-cooked Farmer John bacon) or sausage, ham or any other breakfast meat -- you could even do chorizo.
Put into a bowl.
Cook hashbrowns (add a little more if desired) Don't over cook until they are mushy.
Salt and pepper and add any other seasonings you desire.
Put into bowl with sauteed items.
Scramble 6 eggs (I sometimes do a few more) salt, pepper and any other seasonings you wish.
Put in bowl with hashbrowns, and sauteed items.
Sprinkle cheese down the middle of one tortilla, then top with egg, hashbrown, meat mixture. Roll up like an enchilada and place seam side down into a 9x13 pan. Continue until finished.
Mix mushroom soup and Ro-tel tomatoes together and spread down the middle 2/3 the enchiladas.
Cover with foil.
Bake at 375 degrees until hot through.
Remove foil, top with jack cheese and some additional tomatoes and chilis if desired.
Serve with fresh sliced avocado, refried beans and have sour cream and salsa on the side for those who want it..
*I have made this the night before and cooked it in the morning and it was fine
