Breakfast Enchilada

Ready in 20 minutes

Serves 8 people

Per Serving: 

Calories: 313

Protein: 45

Carbohydrates: 19

Fat: 12

Ingredients

• 1/2 pound ground chicken sausage
• Spray olive oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 5 large eggs
• 3 cups egg whites
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (4 oz.) can diced green chili peppers
• 1 cup part skim shredded mozzarella cheese
• 1 (10 oz.) can green enchilada sauce
• 1/2 cup SILK Dairy Free cream
• 1/4 teaspoon chili powder
• 8-10 (8 inch) La Tortilla protein tortillas

Preparation

1. Preheat the oven to 350 degrees.
2. In a medium skillet, cook the sausage until browned. Drain.
3. Heat olive oil in a large non-stick skillet over medium heat. Add the onions and garlic and cook until soft, 3-5 minutes.
4. In a large bowl, whisk together the eggs, egg whites, milk, salt and pepper.
5. Pour the eggs into the skillet with the onions and cook, stirring frequently, until eggs are thickened but still slightly moist.
6. Remove from heat and stir in cooked sausage, green chilies and cheddar cheese. Season egg mixture with additional salt and pepper, if needed.
7. In a medium bowl, whisk together the green enchilada sauce, SILK dairy free cream and chili powder.
8. Lightly grease a 9×13 inch baking pan. Spread about 1/2 cup of the green enchilada/cream sauce on the bottom of the pan.
9. Spoon about 1/3 cup of the egg mixture into the center of a tortilla and roll. Place in pan, seam side down. Repeat until all of the filling has been used.
10. Pour the remaining sauce over the enchiladas and sprinkle the  cheese evenly over the top.
11. Cover with foil. (If desired, enchiladas can be made to this point and refrigerated overnight before baking).
12. Bake for 15-20 minutes. Uncover and bake about 10 minutes more, or until the sauce is bubbly and the cheese is golden.
13. Top with optional toppings of choice.

Tips

Add additional toppings as desired