Vegetarian Breakfast Enchiladas

I was thinking the other day about enchiladas and I started to wonder… why are they always for lunch or dinner? Isn’t there a way to have them for breakfast? Enchiladas for breakfast? You bet! These Vegetarian Breakfast Enchiladas are made by rolling up vegetarian sausage, eggs, and cheese up in a tortilla and then baking them in a homemade gravy.

They’re absolutely delicious and perfect for making as a weekend breakfast or brunch. Plus, you can always make them ahead of time and then heat them for the final bake when you’re ready to enjoy. They reheat well too if you make a batch and have leftovers, you can always enjoy them through the week for a quick breakfast bite.

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I went with a vegetarian sausage, but a lean turkey breakfast sausage would work well too. I also added a touch of cottage cheese to the scrambled eggs because it adds a touch of protein and also makes the eggs nice and fluffy. Other than that, the homemade gravy here is the absolute best thing to cook these enchiladas in. It really gives a savor ‘biscuits and gravy’ sort of vibe.

These Vegetarian Breakfast Enchiladas of mine were topped off with some fresh pico for a pop of color and some fresh zing. Nothing else was needed!

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Vegetarian Breakfast Enchiladas

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Enchiladas in breakfast form? You bet! Sausage, egg, and cheese rolled up in tortillas and baked in some homemade gravy!

Ingredients

• 4 Whole Large Eggs
• 2 Tbsp. Far Free Cottage Cheese
• 1/2 Lb. Vegetarian Breakfast Sausage
• 2 1/2 Tbsp. Butter
• 3 Tbsp. Flour
• 2 C. Unsweetened Almond Milk
• 8 Low Carb Wheat Tortillas
• 8 Tbsp. Shredded Reduced Fat Cheddar

Instructions

1. Preheat the oven to 350 degrees F.
2. Lightly coat the inside of a medium skillet with non-stick spray and warm over medium heat.
3. Whisk together the 4 Whole Large Eggs and 2 Tbsp. Far Free Cottage Cheese.
4. Transfer the egg mixture to the skillet and scramble until done; then set aside.
5. Clean the skillet to reuse, lightly coat with non-stick spray, and place the 1/2 Lb. vegetarian sausage in the pan to cook until done; set aside.
6. Melt 2 1/2 Tbsp. of butter in a medium pot over a medium heat.
7. Add in the 3 Tbsp. flour and stir to cook for a minute or two to make your roux.
8. Whisk in the2 C. almond milk slowly.
9. Bring it all barely to a bubble, whisking constantly.
10. Once the gravy starts to bubble, it should be getting nice and thick!
11. Turn the heat off and season with salt and pepper to taste.
12. Spread about 1/3 of the gravy into the bottom of a 13x9" baking dish.
13. Lay out the 8 Low Carb Wheat Tortillas and divide the scrambled egg evenly among them, followed by the cooked vegetarian sausage, and 1 tbsp. of cheese each. Roll them up and place them seam side down in the pan.
14. Pour the rest of the gravy out in top of the enchiladas.
15. Cover with foil and place in the oven to cook for 20 minutes.
16. Once done, remove from the oven and enjoy!

Nutrition Facts

Calories

317.17

Fat (grams)

17.7

Sat. Fat (grams)

6.84

Carbs (grams)

25.31

Fiber (grams)

3.33

Net carbs

21.97

Sugar (grams)

2.33

Protein (grams)

13.9

Sodium (milligrams)

662.15

Cholesterol (grams)

113.9

Nutritional Claims: High Fiber • Low Carb • Sugar Conscious • Peanut Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free •Mollusk Free • Alcohol Free

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