Easy Vegetarian Breakfast Enchiladas - Low Carb Recipe! (2024)

5 from 2 votes 56 Comments on Easy Vegetarian Breakfast Enchiladas (Low Carb)

5 Cals: 239 Protein: 24 Carbs: 10 Fats: 12

1 hr 10 mins

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These easy low carb breakfast enchiladas are gluten-free, grain-free and vegetarian using egg whites as a “tortilla” – perfect for vegetarians and keto diets!

Breakfast Enchiladas

Enchiladas are one of my all time favorite Mexican comfort foods. But enchiladas for breakfast you might ask? Well I say yes, why not! You can also have them for dinner – perfect for Meatless Mondays! A few of my favorite enchiladas are my Cheesy Rotisserie Chicken Enchilada Skillet,Butternut Squash and Black Bean Enchiladas, andEnchiladas Verdes (Green Enchiladas).

These are basically glorified egg white omelets, stuffed with sauteed spinach and topped with enchilada sauce, avocado and cheese. Prep them ahead of time and bake when ready to serve. You can make them as hot or mild as you want. I used Frontera green chile enchilada sauce to speed this up, but I also think this would be awesome with homemade red enchilada sauce.

Variations:

You can use whole eggs in place of egg whites.
If you follow a Paleo or Whole 30 diet, simply leave the cheese off.

More Enchilada Recipes You Might Enjoy:

Quinoa Fiesta Enchilada Bake
Chicken Enchilada Roll Ups
Turkey Enchilada Stuffed Poblano Peppers
The BEST Classic Chicken Enchilada Recipe
Zucchini Enchilada

Breakfast Egg White Spinach Enchilada Omelets

5 from 2 votes

Cals:239

Protein:24

Carbs:10

Fat:12

These easy low carb breakfast enchiladas are gluten-free, grain-free and vegetarian using egg whites as a "tortilla" - perfect for vegetarians and keto diets!

Course: Breakfast, Brunch

Cuisine: American

Ingredients

▢ 3 cups egg whites or egg whites from 18 large eggs
▢ 2 tablespoons water
▢ salt and pepper, to taste
▢ cooking spray
▢ 1 tsp olive oil
▢ 1/2 cup scallions, chopped, plus more for garnish
▢ 1 medium ripe tomatoes, diced
▢ 2 tbsp cilantro, chopped
▢ 10 oz package frozen spinach
▢ 4.5 oz can chopped green chiles
▢ kosher salt and fresh ground pepper
▢ 1 1/2 cups grated reduced fat Colby-Jack cheese, *omit for whole30 or paleo
▢ 1 cup green enchilada sauce
▢ 1 medium avocado, diced

Instructions

Pour 1/3 cup enchiladas sauce on the bottom of a 9 x 12 inch baking dish.
Preheat the oven to 350°F.
In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper.
Lightly coat a large nonstick skillet with cooking spray and heat the skillet over medium heat.
Add 1/4 of the egg whites (about 1/2 cup), swirling to evenly cover the bottom of the pan.
Cook until set, about 2 minutes.
Flip and cook the other side until set, about 1 more minute.
Set aside on a dish and repeat with the remaining eggs until all your egg "tortillas" are cooked and set aside. Should make 6.
Heat oil in a medium non-stick skillet over medium heat.
Add scallions;cook for 2 to 3 minutes until fragrant, but not brown.
Add tomato andcilantro, season with salt to taste and cook 1 more minute, until soft.
Stir in spinach and green chile, and cook for about 5 more minutes,adjust salt and pepper to taste.
Remove from the heat, and mix in 1/2cup of the Colby-Jack cheese; mix well.
Divide spinach between egg white "tortillas", about 1/3 cup each and roll, place each seam side down in baking dish.
Top with remaining enchilada sauce and remaining cheese, cover with foil and bake until hot and the cheese is melted, about 20 to 25 minutes.
Serve topped with diced avocado and scallions.

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Nutrition

Serving: 1 enchilada, Calories: 239 kcal, Carbohydrates: 10 g, Protein: 24 g, Fat: 12 g, Saturated Fat: 1 g, Cholesterol: 15 mg, Sodium: 523 mg, Fiber: 4 g, Sugar: 1 g

Easy Vegetarian Breakfast Enchiladas - Low Carb Recipe! (2024)

Breakfast Enchiladas

Variations:

More Enchilada Recipes You Might Enjoy:

Breakfast Egg White Spinach Enchilada Omelets

Ingredients

Instructions

Last Step:

Nutrition

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