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Are you tired of the same old breakfast routine on your keto diet? Look no further than Keto Breakfast Enchiladas! This delicious and filling breakfast option is a great way to start your day while staying true to your low-carb lifestyle.
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I have no idea what it took me so long to bring you these Keto Breakfast Enchiladas but I am glad to be getting them on the blog just in time for Cinco de Mayo!
This was inspired by my many breakfast dates with my father to our favorite Mexican restaurant in Imperial Beach California. I had different dishes I would get depending on the meal we were enjoying but when it came to breakfast the dish I got 99 out of 100 times was their Enchiladas and Eggs.
It was quite simply cheese enchiladas topped with over easy eggs but it was so damn good!
Once I went low carb it, like the majority of my favorite Mexican and Mexican inspired dishes were left by the wayside.
But I was in a bit of a breakfast rut and really trying to come up with something to eat other than a cheese omelet with salsa when the lightbulb went off in my head.
Why not remake that old favorite but make it better? Enchiladas and Eggs 2.0 so to speak.
I decided to make it a breakfast that you could make ahead if you wanted because so many of you have asked for make ahead breakfast recipes. So this is perfect for a holiday meal or just a nice hearty weekend breakfast for the entire family to enjoy.
These keto breakfast enchiladas are not only delicious but also packed with protein and healthy fats. They're a great way to start your day on a high note, and they're easy to make in advance, making them perfect for busy mornings.
In conclusion, keto breakfast enchiladas are a tasty and satisfying breakfast option that's perfect for those following a low-carb lifestyle. With zero-carb tortillas, homemade chorizo, eggs, enchilada sauce, and shredded cheese, you can make a delicious breakfast that's sure to become a family favorite.
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🥘Keto Breakfast Enchiladas Ingredients
These are the ingredients necessary to make Keto Breakfast Enchiladas.
For the enchiladas
- Homemade chorizo
- Red enchilada sauce (homemade or store bought)
- Keto flour tortillas (homemade or store bought)
- Mexican blend shredded cheese
- Eggs
- Heavy cream
- Pink salt
- Cracked black pepper
Optional garnish
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Keto Breakfast Enchiladas Instructions
This is a basic breakdown of the steps involved in making Keto Breakfast Enchiladas. You will find the full directions in the recipe card at the bottom of the post.
Place each enchilada into the casserole dish seam side down.
Pour the egg mixture over the enchiladas.
Pour the remaining enchilada sauce over the top.
Cover baking dish with foil and bake for 30 minutes.
Hint: if you prefer the top of the enchiladas a bit browned and bubbly place the enchiladas under the broiler for a few minutes at the end. Do NOT leave them unattended as they can burn quickly.
Substitutions
- Chorizo - instead of chorizo you can use a pound of ground beef sooke and seasoned with 2 tablespoons of this Mexican seasoning blend.
- Cheese - you can use whatever cheese you prefer in these enchiladas from plain Montery jack to spicy pepper jack cheese.
- Enchilada sauce - if you prefer green enchilada sauce you can use that instead of the red.
🍽Equipment
This is the equipment you will need to make Keto Breakfast Enchiladas:
- Large skillet
- Silicone or wooden spoon
- Measuring cups and spoons
- 9 x 13 baking dish
- Large mixing bowl
- Whisk
- Rubber spatula
Storage
Store any leftover keto breakfast enchiladas in an airtight container in the refrigerator for up to 3 days.
These keto enchiladas freeze well, before or after cooking, for up to 3 months.
FAQ about Keto Breakfast Enchiladas
Corn tortillas are the traditional tortilla used for enchiladas. My keto almond flour tortillas are very similar in texture so they woould be perfect if you prefer the corn tortilla texture. If you prefer a flour tortilla (what I have shown here) I highly recommend these flour tortillas by Hero. They have zero carbs and taste and feel just like traditional flour tortillas.
Yes, you can make these breakfast enchiladas, cover them in foil, and store them in the refigerator overnight. Then pop them into the oven in the AM. They may take slightly longer to bake as they will be cold from the fridge.
Place any leftover enchiladas in an airtight container and keep them in the fridge for up to 3 days, or the freezer for up to 3 months. You can reheat the breakfast enchiladas in the oven or the microwave.
More Keto & Low Carb Breakfast Recipes
Looking for other recipes like this? Try these:
- Make Ahead Ham & Cheese Breakfast Casserole
- Low Carb Eggs Benedict Casserole
- Keto Blueberry French Toast Bake
- Low Carb Keto Breakfast Casserole
- Sausage & Egg Keto Breakfast Casserole
- Keto Bacon Egg & Spinach Casserole
Keto Breakfast Enchiladas
Equipment
- Silicone or wooden spoon
Ingredients
For the enchiladas
- 1 lb chorizo
- 10 ounces red enchilada sauce
- 8 keto tortillas or these store bought
- 2 1/2 cups Mexican blend shredded cheese
- 8 large eggs
- 1/3 cup heavy cream
- 1/2 tsp pink salt
- 1/4 tsp cracked black pepper
Optional garnish
- sour cream
- tomatoes chopped
- green onions chopped
- fresh cilantro leaves chopped
- habanero hot sauce
- salsa fresca
Instructions
- Preheat oven to 350 degrees F.
- Heat a large skillet over medium-high heat.
- Add the chorizo and cook for 5 minutes. Set aside to cool.
- Pour 1/3rd of the can of enchilada sauce into the bottom of a 9 x 13 casserole dish. Spread it evenly with a spatula.
- Place 1/4 cup of the shredded cheese and 1/4 cup of the cooked chorizo in each flour tortilla and roll it up.
- Place each enchilada into the casserole dish seam side down.
- In a large bowl whisk together the eggs, heavy cream, salt, and pepper.
- Pour the egg mixture over the enchiladas.
- Tilt the baking dish a bit to evenly distribute egg mixture, pressing the enchiladas down with a spatula to make sure they are coated with the mixture.
- Pour the remaining enchilada sauce over the top.
- Cover baking dish with foil and bake for 30 minutes.
- Uncover, top with the remaining shredded cheese, and cook for an additional 10 minutes.
- Remove from the oven and top with the desired garnish.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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