Easy Vegetarian Breakfast Enchiladas (Low Carb)

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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!

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 SkilletButternut Squash and Black Bean Enchiladas, and Enchiladas Verdes (Green Enchiladas).

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!

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.

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!

More Enchilada Recipes You Might Enjoy:

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!
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5 from 2 votes
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Breakfast Egg White Spinach Enchilada Omelets

239 Cals 24 Protein 10 Carbs 12 Fats
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Yield: 6 servings
COURSE: Breakfast, Brunch
CUISINE: American
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!

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 packages 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 and cilantro, 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 1/2 cup 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.

Nutrition

Serving: 1enchilada, Calories: 239kcal, Carbohydrates: 10g, Protein: 24g, Fat: 12g, Saturated Fat: 1g, Cholesterol: 15mg, Sodium: 523mg, Fiber: 4g, Sugar: 1g
WW Points Plus: 6
Keywords: Breakfast Egg White Spinach Enchilada Omelets, breakfast enchiladas, egg white recipes for brunch, keto enchiladas, low carb enchiladas

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54 comments

  1. How much spinach? It says 10 oz. packages. I really want to make this but would like to use the correct amount of spinach. Thank you.

  2. THis is absolutely amazing. I was totally skeptical about the egg “tortillas” but they worked great.. The flavor is rich and satisfying and I just used Herdez green sauce. So good.

  3. What skillet are you using in the Facebook video?

  4. Delicious! I’ve tried this recipe many times before figuring out I don’t need to flip the tortillas. Now they’re in one piece. We live in NM and I make the enchiladas with fresh roasted green chili.

  5. I made these to eat as breakfast for the week and they are outstanding! I happened to have a small tortilla sized pan that made making the egg white tortillas easy. I imagine in a bigger pan it would be much harder. They also reheated perfectly in the microwave for a quick breakfast. These are for sure going to be part of my regular rotation. Thanks for another great recipe!