This low carb chicken enchilada breakfast casserole will make you swear you’re having chicken enchiladas for breakfast.
I grew up with all Latina friends when I was a kid and was often in and out of their homes and their kitchens. I grew up on a buffet of Latin foods from different countries and I loved every bite of it.
I’m a life long lover of Mexican food. In fact, I would definitely have to say it’s one of my favorite types of food. Particularly when it has really authentic flavors.
We’ve all had that store-bought, Americanized Mexican food you can get at any grocery store and we all know what it tastes like. Most of the prepared Mexican foods taste relatively the same no matter where you go or where you get them.
But the homemade stuff… that’s another story all together. The homemade stuff has flavors that go far beyond the store-bought stuff. Flavors that can take you on a culinary journey through Mexico all in one meal. It can be pretty spectacular when it’s done right.
But these days, I have to forgo some of the things that create Mexican foods. Things like corn tortillas and rice. But that doesn’t mean I can’t still enjoy those authentic Mexican flavors. Quite the contrary. With just a few changes, those flavors are still alive and well in my kitchen!
This may seem sort of basic to some of you, but I basically just made a casserole and cooked two eggs on top of it and called it breakfast. It was delicious!! The only thing I added to the directions that I didn’t do myself was to cover the dish with foil during baking. As you can see from the photo, my yolks got a little overcooked because they weren’t protected from the direct heat enough. So that step is included below. But otherwise, this was so delicious and I was more than happy to call it breakfast.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
This delicious casserole is a fantastic way to keep breakfast interesting!
- 12 oz. package riced cauliflower (fresh or frozen)
- 1 lb. boneless chicken breasts (cooked plain and shredded)
- 1 cup low carb enchilada sauce (see link above)
- 1 cup shredded cheddar cheese
- 2 large eggs
Preheat oven to 350 F.
In a mixing bowl, stir together the cauliflower, shredded chicken and enchilada sauce.
Transfer to an oiled casserole dish (mine was ) and flatten to make the surface fairly even.
Sprinkle the cheese over the top.
Crack the eggs over the top so that they sit on top as the top layer.
Cover the casserole dish with aluminum foil.
Bake for 60 minutes.
Cool slightly and serve.