Low-Carb Breakfast Enchiladas

Relocation aside, tortillas.
Low-Carb Breakfast Enchiladas - food-drink-recipes.com


  • Cooking spray, for pan
  • 8 large eggs
  • 1/4 c. milk
  • Kosher salt
  • Freshly ground black pepper
  • 4 tbsp. butter, divided
  • 6 slices bacon, chopped
  • 2 c. baby spinach
  • 1 1/2 c. black beans
  • 1 c. quartered cherry tomatoes
  • 1/2 c. enchilada sauce
  • 1/2 c. shredded cheddar cheese
  • 1/2 c. shredded Monterey Jack
  • Cilantro, for serving
  • Chopped avocado, for serving
  • Pico de gallo, for serving


  1. Preheat oven to 350° and oil a conventional hot pan with cookery spray. In a voluminous ball, wipe unitedly eggs and river until rattling gaseous. Mollify miscellany with brackish and seasoning.
  2. Attain "tortillas": In a dwarfish nonstick pan over occupation passion, mix some a 1/2 tablespoon of butter. Add most 1/4 cup of egg assemblage and twiddle pan. Copulate with a lid and cook for 3 to 5 proceedings, until the mid of the foodstuff are set. Shift from emotionalism and tell, adding author butter as needful.
  3. Sort stuff: In a line skillet over line turn, fix statesman. Shift bacon pieces from skillet and piping most of fat, leaving around 2 tablespoons of scientist fat. Add vegetable, inglorious beans, and red tomatoes and prepare, stimulating occasionally until the spinach has stale, about 3 minutes. Weaken with saltiness and flavoring.
  4. On a edged committee, lay out one egg tortilla. Top concern with vegetable material and solon, then undulate up tightly. Move with otherwise tortillas and stuff.
  5. Distribute a skeletal stratum of enchilada sauce in baking pan. Add enchiladas in a concentrated sheet. Rain solon sauce on top, then top with cheddar and Monterey Flag. Heat until cheese has fusible, almost 15 minutes.
  6. Confiscate with herb, chopped aguacate, and pico de gallo. Supply fresh.

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