Low Carb Breakfast Enchiladas

These low carb breakfast enchiladas are filled with ham and cheese, then baked it a delicious egg mixture! A keto-friendly recipe that can be prepared the night before.

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This is a super easy and very filling recipe that can be prepared the night before. Then all you have to do is bake it the next morning! You will need some low carb tortillas though, so if you don't already have a favorite brand, check out my comparison article:

Check out all my low carb brunch recipes!

How to Make Low Carb Breakfast Enchiladas

Make the filling by combining diced ham, shredded cheese (I used a Mexican blend), and finely chopped green onion.

Place about a heaped half cup of the ham mixture into each low carb tortilla. 

Season with black pepper, and carefully roll up. Place seam-side down in a baking dish that's been sprayed with some non-stick spray. Continue with the remaining three tortillas. In a jug, beat together some eggs and heavy cream.

Pour it over the enchiladas, cover the baking dish with foil, and place in the fridge for at least two hours or overnight. When ready to cook, preheat the oven. Bake (covered) for 25-30 minutes or until the eggs have set. Sprinkle some more cheese over the top.

Return to the oven for another few minutes or until the cheese has melted. Serve, garnished with chopped chives, green onions, cilantro, or parsley.

The egg completely soaks into the tortillas as it cooks, so you if you cut each enchilada in half you can actually pick it up and hold it your hand – sort of like a Hot Pocket or similar! It does get a little messy but tastes SO good with all that melted cheese and delicious ham!

This is also a great dish to make at the weekend and enjoy the leftovers during the week! Just grab an enchilada and reheat it in the microwave for a minute or two. So easy and convenient!

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Low Carb Breakfast Enchiladas

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Chilling Time: 2 hours

Total Time: 2 hours 35 minutes

These low carb breakfast enchiladas are filled with ham and cheese, then baked it a delicious egg mixture! A keto-friendly recipe that can be prepared the night before.

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Ingredients

• 8 oz diced ham
• 1¾ cups shredded cheese (eg Mexican blend), divided
• 4 green onions, finely chopped
• 4 large low carb tortillas
• Black pepper
• 4 large eggs
• ½ cup heavy cream
• Chopped chives, green onions, cilantro, or parsley, to garnish

Instructions

1. Make the filling by combining the diced ham, 1½ cups of the shredded cheese, and green onions.
2. Place about a heaped half cup of the ham mixture into each low carb tortilla. 
3. Season with black pepper, and carefully roll up. Place seam-side down in a baking dish that's been sprayed with some non-stick spray. Continue with the remaining three tortillas.
4. In a jug, beat together some eggs and heavy cream. Pour it over the enchiladas, cover the baking dish with foil, and place in the fridge for at least two hours or overnight.
5. When ready to cook, preheat the oven to 350F. Bake (covered) for 25-30 minutes or until the eggs have set.
6. Sprinkle the remaining ¼ cup of cheese over the top and return to the oven for another few minutes or until the cheese has melted. Serve, garnished with chopped chives, green onions, cilantro, or parsley.

Notes

8g net carbs per enchilada (based on using tortillas with 4g net carbs each)

Recommended Products

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  8 x 8 inch Baker, Square with Double Handle, White
• 
  Mission Carb Balance Soft Flour Tortillas - 4g net carbs

Nutrition Information

Yield 4 Serving Size 1 Enchilada
Amount Per Serving Calories 526Total Fat 38gSaturated Fat 19gCholesterol 305mgSodium 1128mgCarbohydrates 23.4gNet Carbohydrates 8gFiber 15.4gSugar 2gProtein 36g