Breakfast Enchilada Bowls
Servings: 5 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.
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