The Breakfast Kitchen: Breakfast Enchiladas

This is a twist on the recipe by adding some green pepper and arugula. I also used egg life wraps instead of tortillas. Since they are smaller, I had extra filling so I added it to the top.

The ingredients:

1 lb meat of choice

1/3 C green pepper diced

1 C arugula or greens of choice

Taco seasoning

Black lime

8 eggs

1/4 C heavy cream

2 C shredded cheese

1 C green enchilada sauce or salsa

Salt and pepper

The recipe:

Cook the meat, peppers, and greens in a skillet and set aside.

Toss with the taco seasoning and black lime.

In a bowl, combine eggs and cream and scramble.

Add to skillet and cook eggs. Add salt and pepper.

Once done add the meat mixture back in and set aside.

Preheat oven to 350 degrees.

Assemble enchiladas and add to greased 9x13 pan. (Egg wrap, egg mixture, pinch of cheese)

Place seam side down.

Top with remaining cheese.

If you have extra filling you can add on top if desired. 

Top with salsa/enchilada sauce drizzled over top.

Cover with foil and bake for 20 minutes.

Remove foil and bake an additional 10 minutes.

Garnish and serve.

Notes:

If you use chorizo you can omit the taco seasoning. I used chicken. 

You can use unsweetened almond milk instead of cream.

I used salsa verde instead of enchilada sauce. This recipe is not as saucy as other recipes. 

Garnish with guacamole, sour cream, cilantro, or hot sauce/salsa, etc.

Serving size is 1 enchilada. Carbs- 4g, protein 35g, fat 23g, calories 374. If you make changes the nutrition info will change.

Putting the cheese on the top at the end would be better than topping the cheese with leftover filling. It was a last minute decision on my part.