Diddles & Dumplings

Country Breakfast Enchiladas:

12 eggs

1/2 pound of bacon

3 medium potatoes (diced into 1/4" cubes)

2 tablespoons oil

2 tablespoons butter

Salt & pepper

12 flour tortillas

3 cups shredded cheddar cheese (divided into 12 parts)

1 package country gravy mix (prepared according to directions. I could have made my own, but I was lazy!)

1/2 cup shredded cheddar cheese (for topping)

Sliced green onions (garnish)

Preheat oven to 350 degrees.

Grease your baking dishes. I use a large lasagna pan.

In a large pan over medium heat, place oil and butter. Once heated, season potatoes with salt and pepper and add to pan. Cook for 12-14 minutes, or until potatoes are crispy on the outside and soft on the inside.

While potatoes are cooking, in skillet over medium heat, cook bacon until crisp, about 2-3 minutes per side. Remove and place on paper towels to drain. When it's cool enough, crumble and break it up into smaller pieces.

In a medium bowl, beat eggs, season with salt and pepper, and pour into the same skillet you cooked the bacon in (yes...grease and all! Yum). Cook eggs over medium heat for about 2 minutes, then add bacon pieces and potatoes to egg mixture. Cook until it's the consistency you like.

Place 1 tablespoon of gravy onto each tortilla, 1/12 of the cheese and 1/12 of the egg mixture and roll. Place into the baking dish. Repeat with all 12 tortillas. Pour remaining gravy over the top and sprinkle with 1/2 cup of cheese.

Bake in the oven for 18-22 minutes, or until cheese is melted and everything is nice and hot!

Garnish with sliced green onions.