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Sunday, February 22, 2015

Bacon Breakfast Enchiladas

This fine day welcomed us with a swirl of beautiful snowflakes and a really strong north wind. Lovely when you see it, not so fun if you have to travel in it. So glad we went to church last night so we could have this lazy weekend breakfast this morning while keeping our toes nice and toasty.

I love my Incredible Egg Enchiladas, but this one is all breakfast flavors without the enchilada sauce. Egg wraps stand in for the standard tortilla. A cream cheese sauce goes over the top instead of a chili based enchilada sauce. No one would stop you from adding some green chiles or jalapenos. Well, my hubby stops me, but maybe you all like them. I sure would.

They are far easier to make than you would suspect. A slice of bacon inside each "enchilada" makes for amazing flavor. I added some sauteed peppers and onions, along with the much to be expected Cheddar cheese. Yum. Nothing better on a cold morning.

For an everyday breakfast, I think 2 is a fine serving. This morning, after sleeping in, this for us was a brunch. That's why we splurged and ate 3 enchiladas each. If you need to lower the calorie count a bit, cut back on the cheese by half. Our way is really tasty though!

Bacon Breakfast Enchiladas

1 tbsp coconut oil
3 eggs
7 strips bacon
1 cup onion and bell pepper mix
2 oz Neufchatel cream cheese
1/4 cup water
1/4 tsp salt
1/2 cup shredded cheddar cheese

Heat oil in a non stick skillet (or a cast iron skillet on high heat). In a small bowl, beat eggs. When skillet is hot sprinkle a small pinch of salt in the center. Pour about 2 tbsp of egg into the skillet. Use the back of a spoon to spread the egg into a square shape approximately the size of a piece of bread. When the top is set, flip. Place each completed wrap on a plate. Add the sprinkle of salt before each wrap to prevent sticking. Make 6 wraps.

Fry bacon until crisp. Set aside. In the same skillet, sauté the onion and pepper mixture until soft.

In a small saucepan, heat the cream cheese, water and salt. Whisk to combine into  a creamy sauce.

Divide the onion and pepper mixture into sixths. Place a line of onions and peppers into each egg wrap. Top with a tablespoon of shredded cheese.  Break a piece of bacon in half and place over the cheese.  Roll the wrap like an enchilada and place seam down in an 8 inch square casserole dish. Repeat with the remaining 5. (I needed to place one enchilada the opposite direction of the others)

Pour the cream cheese sauce over the top of the enchiladas and smooth with a spoon. Sprinkle the remaining cheese over the sauce. Crumble the last slice of bacon over the top. Bake the enchiladas for 15 minutes at 350 degrees.

Serves 3
443 calories
5 g net carbs

Serves 2
664 calories
8 g net carbs

 This is one of the recipes that will be in the upcoming Diner News for March. I will be featuring casserole recipes. Lots of comfort food ahead! I love casseroles--the ease of preparation, the wonderful flavor combinations, the endless variety... If you want to make this into a family sized recipe, just double or triple the recipe. The enchiladas do take up some room, so plan your pan accordingly. I had to run one of my enchiladas the opposite way in the casserole dish. No problem, except perhaps for those of you who are a little OCD about presentation. If that happens, just eat that one first! Still looks delish though, right?

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1 comment:

xandtrek said...

Have you tried making these the night before and baking in the morning?