Breakfast Enchilada Bowls
on May 05, 2024, Updated May 14, 2024
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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!
Nutritional Information / Macros
Makes 5 servings
Serving Size: 1 bowl
424 CAL
39.8P / 34.7C / 13.3F
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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!
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!
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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.
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Breakfast Enchilada Bowls
Equipment
Ingredients
- 1 cup Hungry Jack dehydrated potatoes, 48g (or 2 cups cooked potatoes)
- 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 with the potatoes mixed in 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.
Can you cook this in an 8×8 dish instead? Stoked to try this!
Yes of course. Same cook time too.
Love this – sometimes I have it as breakfast and sometimes dinner. So versatile!
We love this recipe! This will definitely be a regular in our breakfast rotation!
I love this recipe. Had it for lunch and it filled me up until dinner. Added.some lack beans for some extra fiber. The taste will depend on the enchilada sauce ypu choose so choose one you love. I used green.
When/wheee do you add in potatoes? Its says to brown them a bit and then never mentions them again. Also 2 cups fresh shredded potatoes is easy sub
Hi Marta! I just updated the recipe to include your suggestion about the 2 cups cooked potatoes being a great option. Thank you! Step 3 does say to add the potatoes to the cooked sausage. Enjoy!
This is by far my favorite breakfast prep that I make.
I have done it with green and red enchilada sauce and both are great! Also fits very well into my macros.
How much do the Hungry Jack potatoes rehydrate to? I’d like to replace with regular potatoes