Enchilada Eggplant Breakfast Burritos
You have to try it to believe it! These super healthy breakfast burritos use eggplant in place of tortillas for a low-carb, high-protein, customizable breakfast burrito. Try adding guacamole, fajita vegetables, green chiles, or make up your own favorite topping combinations.
Ingredients
- 1 Extra Large Globe Eggplant (see notes)
- 6 Eggs
- 1.5 Cups Egg whites
- 3/4 Cup Almond Cheese (see notes)
- 3/4 Cup Low-Fat Black Refried Beans
- 3/4 Cup Enchilada Sauce
- 1.5 Large Avocados (3/4 cup pureed)
- 3/4 tsp Cumin
- 1/3 tsp Salt
- 1/4 tsp Cayenne (Red Pepper)
- Olive Oil Spray
Optional Toppings
- Shredded Chicken
- Savory Breakfast Sausage
- Guacamole
- Full Fat Plain Greek Yogurt
- Salsa
- Red or Green Onion
- Corn
- Green chiles
- Sautéed Bell Peppers
- Cilantro
Instructions
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Preheat oven to 400 degrees Fahrenheit and lightly spray two large baking sheets with olive oil.
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Peel your eggplant so that the skin is removed. Begin slicing 1/8 to 1/4 inch thick slices from the top to the bottom of the eggplant. This should result in about 12 long oval slices (not round slices).
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Place your eggplant slices on the baking sheets and bake for 20-25 minutes or until very tender and flexible.
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While eggplant is baking prepare a large skillet with olive oil and begin heating it on the stove on medium heat.
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Beat your eggs and egg whites in a medium bowl then pour them onto the heated skillet. Add all spices and almond cheese. Cook for about 5 minutes, stirring occasionally, until liquid egg mixture becomes solid. Then add enchilada sauce and mix throughout. Add additional salt and pepper to taste.
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Begin assembling each of the burritos with about 1 tbsp refried beans, 1 tbsp avocado, and 1/4 cup of the cooked egg mixture.
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Roll up each piece of eggplant from top to bottom, like a sleeping bag. Add any additional toppings or sides and serve!
Notes
- The wider the eggplant the better since you will be rolling these up into burritos. Aim for at least 5" in circumference. If you can't find a large enough eggplant you can always eat them taco-style.
- For the almond cheese I highly recommend Trader Joe's Almond Mozzarella Style Shreds due to the macronutrients, taste, and meltability. You can also use a mild tasting soy cheese or low-fat milk-based cheese.
Nutrition Facts (Per Serving)
- Calories: 240g
- Fat: 9.5g
- Carbs: 23g
- Sugar: 4g
- Protein: 21g
