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

Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

Print Rate Pin SaveWW Points

Yield: 6 servings

Serving Size: 1 enchilada

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.

Last Step:

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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

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56 comments on “Easy Vegetarian Breakfast Enchiladas (Low Carb)”

Amanda
Feb 1, 2023 at 9:37 am

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!
Reply
1. Gina
  May 1, 2023 at 12:38 pm
  
  Sure!
  Reply
Regina
Feb 10, 2020 at 1:04 pm

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.
Reply
Catherine Weil
Oct 3, 2018 at 3:34 pm

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.
See Also
Healthy Dairy-Free Banana Bread Recipe (No Sugar Added, Plant-Based)Healthy Mug Cake Recipe - The Big Man's World ®Blueberry Muffin Smoothie Recipe - Healthy, GF, Vegetarian Grain Frittata With Chile, Lime and Fresh Herbs Recipe
Reply
Lindsey
Aug 4, 2018 at 1:23 pm

What skillet are you using in the Facebook video?
Reply
Teddy
Mar 25, 2018 at 9:32 am

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.
Reply
Caitlin
Jul 16, 2017 at 7:19 pm

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!
Reply
Barbara
Jan 8, 2017 at 10:42 am

I don’t get how you are “flipping” the egg white tortilla without it folding onto itself or tearing.
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Anonymous
Jan 30, 2016 at 3:58 pm

I can hardly wait to try this recipe.
Reply
Lisa
Dec 16, 2015 at 6:26 pm

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!
Reply
1. Lisa
  Dec 16, 2015 at 6:28 pm
  
  PS – I finally ordered the meal planner…. Thanks!
  Reply
Maryann Bosquez
Dec 6, 2015 at 7:29 pm

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,
Reply
1. Kristin Silver
  Apr 3, 2022 at 9:11 am
  
  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?
  Reply
Anonymous
Feb 19, 2014 at 1:50 am

Awesome!!!!Very tasty!!
Reply
Andrea
Dec 10, 2013 at 7:12 am

Has anyone had success with freezing this recipe?
Reply
1. Genny
  Nov 30, 2019 at 11:30 am
  
  Did you try freezing? I’m interested in how it worked out
  Reply
JM Nassau
Nov 12, 2013 at 8:13 pm

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…..
Reply
1. Rachel
  Apr 29, 2014 at 1:37 am
  
  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.
  Reply
amylp85
Nov 6, 2013 at 8:25 pm

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.
Reply
Tressa
Nov 6, 2013 at 6:32 pm

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!
Reply
red_quinoa
Oct 31, 2013 at 4:47 pm

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
Reply
See Also
20 Vegan Breakfast Recipes - Vegan Richa
Olivia Gregory
Oct 25, 2013 at 6:46 am

Great recipe. And it looks fantastic too!
Reply
Debbie
Oct 24, 2013 at 11:48 am

Made this on Tuesday for dinner for my son and I, and enjoyed the leftovers for breakfast all week. It was great to give him a healthy breakfast, without the fuss! We used a red sauce and left off the avocado since that's what we had in the house. Loved this!
Reply
Jenn @ hello, rigby!
Oct 22, 2013 at 9:05 pm

Wow this looks amazing! I think I'm going to sub shredded delicata squash that I already have for the spinach though. Can't wait to make this!
hello, rigby!
Reply
Su
Oct 22, 2013 at 8:38 pm

Fantastic recipe. Creative, simple and fun! I made this with a few adaptations (1/2 enchilada sauce and 1/2 salsa verde, smoked gouda cheese) last night and it's definitely a winner! Thanks Gina!
Reply
Rachel
Oct 22, 2013 at 6:56 pm

I've abandoned a lot of my favorite food blogs since starting on the paleo journey but always enjoyed your ideas so I kept coming back I think because your recipes are so adaptable. I guess I'd like to say thank you! This one looks especially great!
Reply
Laura
Oct 22, 2013 at 6:46 pm

Made this this morning and it was fabulous, though not as pretty as the picture 🙂 Egg yolks are a bit hard to flip like pancakes!
Reply
kitchen girl
Oct 22, 2013 at 6:26 pm

I do not care for spinach, so what would you suggest as a substitute?
Lucy
Reply
1. Rosa Berglund
  Oct 23, 2013 at 2:15 pm
  
  Kale, perhaps? Or maybe chard?
  Reply
Anonymous
Oct 22, 2013 at 5:03 pm

Wouldn't that be 1/6 of the egg whites at a time to make 6 enchiladas? The recipe says use a quarter of the egg whites.
Reply
Mindy Graham
Oct 22, 2013 at 2:42 pm

Mind. Blown. I have never thought to do something like this! Gina, you are fabulous!
Reply
Dawn Bergeron
Oct 22, 2013 at 2:13 pm

I guess it would be just as easy to buy the egg whites in the container though…….
Reply
Dawn Bergeron
Oct 22, 2013 at 2:12 pm

I am just wondering what you do with all the egg yolks? I am definitely ok with eating the whole eggs, not concerned about cholesterol, and find there is health benefits in the whole egg. So, 18 egg yolks – what is done with them? I hate wasting stuff! Can you make it with 9 whole eggs instead if you wanted to?
Reply
1. Rosa Berglund
  Oct 23, 2013 at 2:14 pm
  
  You could look up some healthy custard recipes?
  Reply
2. Anonymous
  Oct 23, 2013 at 6:50 pm
  
  I just buy cartons of egg whites….
  Reply
Meredith Clark
Oct 22, 2013 at 1:33 pm

The ingredients say 10 oz. packages frozen spinach. Did you use more than one package?
Reply
Mrsjjhnsn
Oct 22, 2013 at 12:56 pm

This looks good, clean and easy to make!! I can't wait to try it!!
Reply
Ali Maffucci
Oct 22, 2013 at 12:48 pm

GENIUS! They look delicious.
Reply
Julia @cookandburn
Oct 22, 2013 at 12:13 pm

Using "egg crepes" as tortillas is really genius. Thanks for that idea. This would make a great brunch dish.
Reply
1. Mrsjjhnsn
  Oct 22, 2013 at 12:57 pm
  
  I agree, it would make a great brunch dish!
  Reply
Olena@iFOODreal
Oct 22, 2013 at 3:23 am

Wow, how creative, Gina! I can tell you like enchiladas.:)
Reply
Becca
Oct 22, 2013 at 2:37 am

This is brilliant!
Reply
Georgia | The Comfort of Cooking
Oct 21, 2013 at 10:10 pm

Now this is my kind of breakfast! Looks so healthy and delicious, not to mention packed with protein! Thanks for sharing, Gina.
Reply
Kate Parker
Oct 21, 2013 at 8:21 pm

what a great idea!
http://therealfoodrunner.blogspot.com
Reply
Brooke Meghan
Oct 21, 2013 at 8:03 pm

This looks delicious – my mouth is watering! I definitely want to try this. I am sure it will be a favorite.
Reply
Miranda
Oct 21, 2013 at 7:49 pm

Do you throw the spinach in while still frozen, or do you thaw it first?
Reply
Mackenzie
Oct 21, 2013 at 7:31 pm

Wow this looks soooooo good! I have the same question as Hillary, would it be possible to make this as a freezer meal? My husband and I are always in a rush in the morning! Thanks!!
Reply
A Toast to the Good Life
Oct 21, 2013 at 6:31 pm

These look delicious! The chunks of avocado are perfect accents. 🙂 Will certainly try! Thanks!
Reply
Marjorie
Oct 21, 2013 at 6:11 pm

This looks so delicious!
Reply
Hillary Fay @ A Whole Awful Lot
Oct 21, 2013 at 6:06 pm

Do you think that you could make this ahead and freeze it?
Reply
Anonymous
Oct 21, 2013 at 5:31 pm

Omg delicious!! Can you reheat these?
Reply
Teresa Smoot
Oct 21, 2013 at 4:33 pm

WOW!!! I can't wait to try this!! Thanks Gina for this recipe and all the other ones you're so kind to share with us!!!!!
Reply
Michelle
Oct 21, 2013 at 4:10 pm

Okay, this might sound like a dumb questions, but I don't have green enchilada sauce, I do have green salsa verde, think it will work or should I just hold off until I get the sauce?
Reply
Tara {The Silver Lining}
Oct 21, 2013 at 3:42 pm

You are speaking my language – let me think anything is an enchilada or some sort of Mexican food, and I'll love it. This looks delicious!
Reply
1. tjn242
  Oct 21, 2013 at 3:49 pm
  
  Me too! i can eat anything I think is Mexican food, 3 times a day!
  Reply
sandra
Oct 21, 2013 at 3:17 pm

Mmm, I have to try this recipe! 🙂
Reply