Low-Carb Breakfast Enchiladas
Rating
Move aside tortillas.
Ingredients
- Cooking spray, for pan
- 8 large eggs
- ¼ c. milk
- kosher salt
- Freshly ground black pepper
- 4 tbsp. butter, divided
- 6 slices bacon, chopped
- 2 c. baby spinach
- 1½ c. black beans
- 1 c. quartered cherry tomatoes
- ½ c. enchilada sauce
- ½ c. shredded Cheddar cheese
- ½ c. Shredded Monterey Jack
- Chopped avocado, for serving
- Cilantro, for serving
- Pico de gallo, for serving
Instructions
- Preheat oven to 350° and grease a square baking pan with cooking spray. In a large bowl, whisk together eggs and milk until very froth. Season mixture with salt and pepper.
- Cook "tortillas": In a small nonstick pan over medium heat, melt about a half tablespoon of butter. Add about ¼ 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.
- 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.
- On a cutting board, lay one egg tortilla. Top center with spinach filling and bacon then roll up tightly. Repeat with other tortillas and filling.
- Spread a thin layer of enchilada sauce into 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.
- Garnish with cilantro, chopped avocado and pico de gallo. Serve warm.
How To Make Low-Carb Breakfast Enchiladas
Low-Carb Breakfast Enchiladas are so good you won't even miss the tortilla. Full recipe: http://dlsh.it/eXQwEAI
Julkaissut Delish Perjantaina 8. maaliskuuta 2019
