Description
A flavorful low-carb dish featuring baked eggs with enchilada sauce and chicken.
Ingredients
Scale
- 1 cup shredded cooked chicken
- 1 cup enchilada sauce (look for a low-carb option)
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1/2 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (for garnish)
- Sliced avocado (for serving)
Instructions
- Preheat your oven to 375°F.
- In a medium bowl, mix the shredded chicken with the enchilada sauce until well combined.
- Spread the chicken mixture evenly in the bottom of a greased 9×9-inch baking dish.
- In another bowl, whisk together the eggs, heavy cream, cumin, garlic powder, onion powder, salt, and black pepper until fully blended.
- Pour the egg mixture over the chicken and enchilada sauce in the baking dish.
- Sprinkle the shredded cheddar cheese evenly on top of the egg mixture.
- Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes.
- Garnish with chopped cilantro and serve with sliced avocado on the side.
Notes
- For added flavor, consider adding diced jalapeños or bell peppers to the chicken mixture before baking.
- You can also substitute the chicken with shredded beef or turkey for a different protein option.
- Serve with keto-friendly sides like pork rinds or cucumber slices for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 400mg
Keywords: Enchilada Baked Eggs, Low-Carb, Breakfast, Mexican