Low-Carb Breakfast Enchiladas
Recipe information
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Cooking:
-
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Servings per container:
4
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Source:

Ingredients for - Low-Carb Breakfast Enchiladas

1. Cooking spray, for pan -
2. 8 large eggs -
3. 1/4 c. milk -
4. Kosher salt -
5. Freshly ground black pepper -
6. 4 tbsp. butter, divided -
7. 6 slices bacon, chopped -
8. 2 c. baby spinach -
9. 1 1/2 c. black beans -
10. 1 c. quartered cherry tomatoes -
11. 1/2 c. enchilada sauce -
12. 1/2 c. shredded Cheddar cheese -
13. 1/2 c. Shredded Monterey Jack -
14. Cilantro, for serving -
15. Chopped avocado, for serving -
16. Pico de gallo, for serving -

How to cook deliciously - Low-Carb Breakfast Enchiladas

1. Stage

Preheat oven to 350° and grease a square baking pan with cooking spray. In a large bowl, whisk together eggs and milk until very frothy. Season mixture with salt and pepper.

2. Stage

Make "tortillas": In a small nonstick pan over medium heat, melt about a 1/2 tablespoon of butter. Add about 1/4 cup of egg mixture and swirl pan. Cover with a lid and cook for 3 to 5 minutes, until the middle of the eggs are set. Remove from heat and repeat, adding more butter as necessary.

3. Stage

Make filling: In a medium skillet over medium heat, cook bacon. Remove bacon pieces from skillet and drain most of fat, leaving about 2 tablespoons of bacon fat. Add spinach, black beans, and cherry tomatoes and cook, stirring occasionally until the spinach has wilted, about 3 minutes. Season with salt and pepper.

4. Stage

On a cutting board, lay out one egg tortilla. Top center with spinach filling and bacon, then roll up tightly. Repeat with other tortillas and filling.

5. Stage

Spread a thin layer of enchilada sauce in baking pan. Add enchiladas in a single layer. Drizzle more sauce on top, then top with cheddar and Monterey Jack. Bake until cheese has melted, about 15 minutes.

6. Stage

Garnish with cilantro, chopped avocado, and pico de gallo. Serve warm.