Breakfast Enchilada Bowls

4.41 from 5 votes

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Craving some Mexican food for breakfast? We’ve got you covered with these yummy Breakfast Enchilada Bowls! Packed with protein, these delicious little meal prep bowls will keep you full and satisfied until your next meal! Not only that, but you’ll have breakfast (or lunch) ready for the majority of the week! I keep asking myself: Why didn’t I make these sooner?! These turned out SO good and I couldn’t stop taking bites when trying to get images. I hope you’ll love them as much as I do!

Breakfast Enchilada Bowls filled with ground turkey, enchilada sauce, tortillas, egg whites, and potatoes.

Nutritional Information / Macros

Makes 5 servings

Serving Size: 1 bowl

424 CAL

39.8P / 34.7C / 13.3F

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Breakfast Enchilada Bowls, picture showing process of rehydrating hash browns.

Ingredients:

  • Hungry Jack dehydrated potatoes
  • Hot water
  • Red enchilada sauce
  • Corn tortillas
  • Turkey breakfast sausage
  • Liquid egg whites
  • Low fat cottage cheese
  • Salt
  • Pepper
  • Reduced fat Mexican cheese blend

You can also add any extra veggies you might want to these Breakfast Enchilada Bowls! Onions and peppers would make a yummy addition to this recipe!

Corn tortillas crispy and ready to use in the Breakfast Enchilada Bowls recipe.

I like to cook my tortilla right over the flame but you can just microwave them until soft.

REHEATING INSTRUCTIONS

These Breakfast Enchilada Bowls can reheated whenever you need them, just stick them in the microwave for 2-3 minutes when you’re hungry! You can also preheat the oven to 350º and warm them back up for about 10 minutes if you have more time on your hands.

FREEZING INSTRUCTIONS

If needed, you can freeze these Breakfast Enchilada Bowls. When they are finished baking, let them cool, cover with the lid, and store for up to a month in the freezer. When you’re ready to eat them, be sure you let them sit out and defrost a little bit, so the bowls don’t crack when you reheat them!

Step by step pictures of assembling the Enchilada Breakfast Bowls

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MEAL PREP SUPPLIES USED

4 cup glass bowls -Make sure the bowls you’re purchasing are oven safe. They will say so on the label if purchasing in store.

Half size sheet pan – This is the perfect size for 5, 4 cup glass bowls. You can, of course, use a full size sheet pan but your bowls will slide around.

Breakfast Enchilada Bowls filled with ground turkey, enchilada sauce, tortillas, egg whites, and potatoes.

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4.41 from 5 votes

Breakfast Enchilada Bowls

Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 5 bowls
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Ingredients 

  • 1 cup Hungry Jack dehydrated potatoes, 48g
  • 1/2 cup hot water
  • 28 oz. can red enchilada sauce
  • 10 corn tortillas
  • 16 oz. pkg. turkey breakfast sausage
  • 1.5 cups liquid egg whites
  • 10 tablespoons low fat cottage cheese, 137g
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1.25 cups reduced fat Mexican cheese blend, shredded (5 oz.)

Instructions 

  • Add the dehydrated potatoes and hot water to a bowl or jar with a lid placed gently on top. Set aside to let cook.
  • In a pan cook the breakfast sausage until no longer pink. Strain out any excess grease.
  • Add the rehydrated potatoes and cook until potatoes are slightly toasted.
  • Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
  • In a medium size mixing bowl combine the egg whites, cottage cheese, salt, and pepper.
  • Microwave tortillas 30-60 seconds, or until soft or cook right over your gas flame until toasty.
  • To each bowl add 1/4 cup of enchilada sauce and 1 cooked tortilla. Add 1/5 of the cooked breakfast sausage to each bowl. Top with 1/5 of the egg white mix (a little more than 1/2 cup per bowl) and another 1/4 cup of enchilada sauce. Layer on the second tortilla, another 1/4 cup of sauce, and 1 ounce of the cheese.
  • Bake for 30-40 minutes or until the sauce is bubbling.
  • Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.

Notes

I like to cook my tortilla right over the flame but you can just microwave them until soft.
Add any veggies you like! Onions and peppers would be great! Add right along with the potatoes and cook until the veggies are tender.
Find in Myfitnesspal and the Macrosfirst app food database by searching, “Stay Fit Mom Breakfast Enchilada Bowls.”

Nutrition

Serving: 1bowl, Calories: 424kcal, Carbohydrates: 34.7g, Protein: 39.8g, Fat: 13.3g, Fiber: 4g
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Recipe Rating




6 Comments

  1. 5 stars
    Great recipe and reheated well, thinking of trying it with green enchilada sauce too to see how that tastes!

    1. Hi Sara! I’m glad you love this new one! I think green enchilada sauce would be great too!

  2. 2 stars
    Def will be trying this but minus so much of the processed ingredients. Will replace with whole food.

    1. Hi Ashley, isn’t it so cool you can use my recipes and use whatever ingredients you prefer? I kindly request you try a recipe first next time before leaving a poor review.

  3. 5 stars
    Wasn’t sure how well this would keep but I gave it a try because I wanted more than oatmeal with my hectic morning. It came out SOOOO GOOD! Re-heating in the oven was definitely the better method for me because there’s always so much to do before I sit down and eat. This meal was a 10/10 all week! Gonna do one more week of this prep before trying something new.

    1. Thank you so much for the 5 star review!! I’m glad you are enjoying these and came back to share. Means so much! Have a wonderful week and I hope you try some more recipes!