enchillada breakfast

I love to make fun creations on Sunday mornings. It is the perfect day to make a big breakfast and I have more time to do so.

This is a great recipe that I came up with on Sunday. My husband swears it is in his top five of best recipes I have made EVER! So hopefully my followers will feel the same!


1 lb of ground grass-fed beef

1/2 red onion diced

1/2 green pepper (diced)

1/2 red pepper (diced)

1 tablespoon of olive oil

8 corn tortillas

1/2 cup of salsa

1 can of red enchilada sauce

1 – 2 avocados diced

10 eggs

3/4 cup of unsweetened almond milk

1/4 cup of coconut creamer

1 tablespoon of garlic powder

1 teaspoon of chili powder

1 6 oz can of green chilies (diced)


Pre heat oven to 350 degrees.

Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray. Layer four tortillas on the bottom of the dish and pour the enchilada sauce over the top of them. Set aside.

In a large skillet heat on medium to medium-high olive oil, onions, peppers, and beef. Saute until the beef is browned. Then add diced green chilies, salsa, garlic powder, chili powder, and avocado. Sauté for 5 more minutes on medium to medium – low and remove from heat.
In large bowl beat eggs. Then had creamer, and almond milk and beat until completely mixed.

Place the skillet mix on top of the tortillas so they are completely covered. Then pour the egg mixture over the skillet mix and top with the remaining corn tortillas.

Sprinkle 2 cups of raw cheddar cheese (shredded) or almond cheese on top of the tortillas.

Bake at 350 for 35 – 45 minutes or until completely cooked. You might want to cut the middle half way through so it will cook better.

Remove from oven and let cool for ten minutes before serving.


Fit Chic

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