Breakfast Enchiladas

Instructions

1. Prepare the filling
   Heat olive oil in a large skillet over medium heat. Add diced onions and bell peppers, cooking until softened, about 4-5 minutes. Add beaten eggs and scramble until just set but still slightly moist. Remove from heat and stir in crumbled bacon, 1 cup of shredded cheese, and chopped cilantro. Season with salt and pepper to taste.
2. Soften the tortillas
   Preheat oven to 375°F (190°C). Wrap tortillas in damp paper towels and microwave for 30 seconds until warm and pliable. Alternatively, heat each tortilla briefly in a dry skillet for 10-15 seconds per side.
3. Assemble the enchiladas
   Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish, spreading to coat evenly. Place about 1/4 cup of the egg mixture in the center of each tortilla, roll up tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly in the dish.
4. Add sauce and cheese
   Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover all surfaces. Sprinkle the remaining 1 cup of cheddar cheese over the top of the enchiladas.
5. Bake to perfection
   Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for an additional 10 minutes until the cheese is bubbly and starting to brown at the edges.
6. Garnish and serve
   Let the enchiladas rest for 5 minutes before serving. Garnish with sliced avocado, dollops of sour cream, sliced green onions, and additional cilantro. Serve hot with your favorite hot sauce on the side.