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!
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, and Enchiladas 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.
- 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
- 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
- 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.
55 comments on “Easy Vegetarian Breakfast Enchiladas (Low Carb)”
So excited to try this! Aldi’s has egg white “tortillas” that are already cooked. May be a good option for someone in a hurry!
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.
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.
What skillet are you using in the Facebook video?
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.
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!
I don’t get how you are “flipping” the egg white tortilla without it folding onto itself or tearing.
I can hardly wait to try this recipe.
Gina – thank you so much – I'm trying to do more meal planning and food prep but needed another breakfast item in the rotation and follow paleo. This is just what I needed!
PS – I finally ordered the meal planner…. Thanks!
I make enchiladas for breakfast, lunch,dinner my old time favorite whole egge marchaca enchilada,amazing taste using any favorite sauce to satisfy ur plated. Marchaca,meanig jerky meat,
Using Egglife wraps to make these today! Easy meal prep to not have to make the “tortillas”. For the spinach step, do you throw it in the pan frozen, or thaw first?
Has anyone had success with freezing this recipe?
Did you try freezing? I’m interested in how it worked out
I LOVED it. However, I had a problem with making the egg "tortillas" and just ended up with one solid one. My spouse had the pleasure of that one. I ended up making a scrambled egg white tossed it with sautéed spinach, onions and mushroom mix (spouse had fresh jalapeños in his) and heated up the sauce in a sauce pan. Drizzled it on my egg white mix and put the shredded cheese on top and it was still awesome! Still have to practice on my egg "tortilla" toss…..
Yeah I had trouble with the egg white tortillas as well. I think I'm going to just used flour tortillas to get the job done.
I had this for breakfast today & it was fantastic! I made my own sauce from another site I found, but it was similar to the sauce for your chicken and white bean enchilada before the sour cream.
Great recipe! For me, making egg white tortillas had a high level of difficulty, so I ended up making it more like a casserole. Very yummy though!
It is devine!!! just made it for halloween dinner:-) haha, I added some chicken to the recipe, beautiful and pumpkin cheese cake will complete my haloween dinner tonight!!!yeee