Bacon & Egg Enchiladas...Share Worthy

I have made this dish once before...liked it...tried it again on the family for Mother's Day brunch this year.

Bacon & Egg Enchiladas
12 slices of bacon (just cook up a whole pound...you know you'll have to sneak a piece)
10 eggs
1/2 cup milk
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
2 cans (10oz each) red enchilada sauce
10 flour tortillas (8 inch diameter)
2 cups shredded Mexican cheese blend (8 ounces...a little more never hurt anyone)
Sour cream and taco sauce if desired

1.  Heat oven to 350 degrees.  Spray 13x9 baking dish with cooking spray.  Cook bacon in a skillet...get it really crispy.  Remove bacon from skillet, reserve 1 tablespoon of drippings in skillet.  Crumble bacon when it's cooled off.
2.  Beat eggs, milk, onion powder and cumin in medium bowl with wire whisk until well blended.  Pour into skillet with bacon drippings.  As mixture begins to set at bottom and side, gently lift cooked portions with spatula so the thin uncooked portion can flow to bottom.  Avoid constant stirring.  Cook 5-7 minutes or until eggs are thickened throughout but still moist.  Do not overcook.
3.  Pour 1/2 can of the enchilada sauce over bottom of baking dish.  Fill each tortilla with about 1/3 cug eggs, 1 tablespoon bacon, and 2 tablespoons cheese; roll up.  Place seem side down in dish.  Pour remaining 1 1/2 can enchilada sauce over filled tortillas.  Top with remaining cheese and bacon.  This is where a little extra bacon and cheese never hurt anyone =-)
4.  Bake uncovered for 20 minutes.