Breakfast Enchiladas

 

4 Servings
Prep Time: 30 minutes
Cook Time: 5 minutes

Ingredients:
TORTILLAS
• 6 large eggs
• ¼ cup heavy whipping cream
• ½ tsp pink salt
• ½ tsp garlic powder
• ½ tsp chili powder
• ¼ tsp black pepper

ENCHILADAS
• 8 oz. ground sausage
• ¾ cup enchilada sauce (Old El Paso)
• 1.5 cups shredded cheese

Instructions:
1. To make the tortillas, add all the ingredients to a large mixing bowl and whisk to combine.
2. Heat a small (6-inch) skillet to medium-low heat and grease with coconut oil spray.
3. Use a 1/4 cup measuring cup to pour the batter into the heated pan and cover with a lid to cook through, about 2-3 minutes.
4. Repeat the process until all the tortillas are cooked. (We made seven.)
5. Preheat your oven to 400 degrees F and heat your skillet up to medium-high heat. Add the ground sausage. Break it up and cook through completely. Remove from the heat an set aside.
7. To assemble the enchiladas, place some meat and cheese into each tortilla. Wrap loosely and place in a casserole dish. Repeat until all the enchiladas are in the dish.
8. Top with enchilada sauce and additional cheese. Bake for 10-12 minutes until cheese is fully melted. Enjoy!
Store in a sealed container in the fridge for up to five days.

Nutrition:
Per serving (per enchilada)
Calories: 477
Fat: 37g
Protein: 28g
Net Carbs: 5g