Low Carb Chicken Enchilada Breakfast Casserole
Low Carb Chicken Enchilada Breakfast Casserole will make you swear you're having chicken enchiladas for breakfast. Quick and Delicious Breakfast Casserole for Sunday.
Servings: 4 servings
Calories: 389kcal
Ingredients
- 12 oz. package riced cauliflower (fresh or frozen)
- 1 lb. boneless chicken breasts (cooked plain and shredded)
- 1 cup low carb enchilada sauce (see recipe below)
- 1 cup shredded cheddar cheese
- 2 large eggs
Low Carb Enchilada Sauce
- 4 cups water
- 1 cup olive oil
- 1/2 cup arrowroot powder
- 6 oz. tomato paste (no sugar added)
- 1/2 cup chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- 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.
Low Carb Enchilada Sauce
- Place all ingredients in a medium to large pot and turn heat to high.
- Whisk until smooth. Heat until the edges just start to simmer. The sauce should be nicely thickened.
- Cool and place in refrigerator until ready to use.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1slice | Calories: 389kcal | Carbohydrates: 9g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 195mg | Sodium: 828mg | Potassium: 565mg | Fiber: 2g | Sugar: 5g