Well, I was in the mood to be a bit creative tonight... I opted for a breakfast enchilada. Instead of a cheese base, I found a way to make egg tortillas. Weird, but yummy.
Breakfast Enchiladas
6 servings, about 310 calories, 2 carbs, <1 sugar each
6 servings, about 310 calories, 2 carbs, <1 sugar each
12 eggs beaten
6 ounces sausage
42g bacon bits
10 ounce can of enchilada sauce
3 oz shredded cheese (I would have used cheddar, but was out so I used queso)
6 ounces sausage
42g bacon bits
10 ounce can of enchilada sauce
3 oz shredded cheese (I would have used cheddar, but was out so I used queso)
So how the heck do you make egg tortillas?!?! Generously grease two baking sheets with cooking spray. Pour about half of egg mixture onto each sheet. Bake for 6-7 minutes until the eggs are set in the middle and starting to brown slightly on the edges. Let the egg sheets cool for a couple minutes before slicing each pan into 3 rectangles. Use a thin spatula to gently lift the egg from the baking sheets. Don’t worry about tears in the egg. The tortillas are long enough to reinforce any breaks in the egg when rolling up the filling. Fill each tortilla with 7g bacon and 1 ounce sausage. Roll up and put in baking dish. Pour about half of the can of sauce over enchiladas and top with cheese. Bake for about 15 minutes at 350 until cheese starts to brown.
Feel free to add peppers, onions, avacados, salsa, sour cream, etc...
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