So you wake up, your stomach reminding you loudly that it’s morning (does anyone else get the mid-morning grumbles?), and suddenly you remember—the usual breakfast lineup of cold cereal or yet another scrambled egg just isn’t doing it for you. That’s exactly where my obsession with Easy Vegetarian Breakfast Enchiladas (Low Carb) started. I wanted something different but still simple, veggie-friendly, and yeah, it could not wreck my carb count either. Surprisingly, these enchiladas hit all those notes, plus they’re crazy flexible. Not kidding, I’ve made them so many times, my oven practically knows the drill.
Breakfast Enchiladas
Okay, let’s get real about breakfast enchiladas. If you’ve never tried these, imagine the best part of a classic Mexican dinner but—plot twist—friendly for breakfast and without heavy carbs. Typically, enchiladas are jammed with meat and wrapped with flour tortillas (drool), but hello, we’re shaking things up here. I use thin, egg-based wraps or low-carb tortillas to keep it light, and trust me, it’s still hearty.
Veggies are the star. I throw in bell peppers, scallions, lots of spinach, sometimes even leftover roasted broccoli. Cheese? Absolutely. You pick Monterey Jack, cheddar, or whatever cries out to you. The important part is that you layer it all, roll up tight, and don’t skimp on the pico de gallo or simple salsa verde up top. I could eat these every other day and my taste buds would throw a party each time.
Little embarrassing tidbit—I once made a double batch and thought it’d last the week. Nope. Gone by Wednesday. And yes, everyone demands the recipe. 
I never thought I could love breakfast as much as I do since trying these vegetarian breakfast enchiladas! So satisfying and guilt-free. Karen M.
Variations and Substitutions
So here’s the cool part. If you get bored quick (guilty!), you can absolutely swap in so many things. Don’t have spinach? Kale works, or even some shredded zucchini. Not a cheese fan? Add avocado slices after baking for creamy richness.
Want something smoky? Toss in a bit of chipotle powder. Sometimes I’ll add black beans for my other half, who isn’t keto, but that’s optional for you. Vegan? Use dairy-free cheese and tofu scramble instead of eggs. I tried it with sliced jalapeños once—nuclear level heat, but kinda awesome if you like living on the edge.
Sometimes I just use whatever is hiding in my crisper drawer. This recipe is basically a choose-your-own-adventure breakfast. 
Tips for Making Keto Enchiladas
Let’s talk hackery and shortcuts. For keto enchiladas, the wrap is everything. The ultra-thin, egg-based wraps you find in the deli section? Flawless. Or make your own with beaten eggs and a little cheese, baked flat like a crepe—actual wizardry, I tell you.
Don’t panic if you overstuff—just pack everything down gently, tuck in the sides, and let the oven handle the mess. Use full-fat cheese for that melty, decadent finish keto folks crave. The real secret? Let it sit for a couple minutes before trying to scoop them out. Otherwise, it’s enchilada confetti. Oh, and salsa on the bottom of the baking dish keeps things from sticking.
Pro tip: You can make a whole tray in advance, so breakfast all week is sorted. My personal record is three days, but honestly, it barely lasted that long.
The Preparation Process
I can walk you through this blindfolded (but please, don’t cook blindfolded). Preheat your oven to about 375. Warm your low-carb tortillas or egg wraps for a few seconds so they don’t tear. Sauté your veggies—use garlic, because flavor, and a pinch of salt. Fill the wraps with cooked veggies and a sprinkle of cheese. Roll them up and line them in a greased dish, seam side down so they don’t laugh at you and open up.
Pour over your favorite salsa (I love a green tomatillo salsa for zing), then sprinkle more cheese right on top. Bake for 15-20 minutes until bubbly. Eating one straight out of the oven is basically an unspoken rule.
The best part is, the smell literally drags my family out of bed. No lie.
More Related Recipes
If you’re digging these, you probably need other breakfast swaps in your life, yeah? Keto veggie frittatas are a good one for fridge clean-outs. Sometimes I make low-carb breakfast burritos with a similar filling—wrap them up in foil, toss in the freezer, done.
Also, if you’re feeling sweet for a weekend treat, try almond flour pancakes with berries. Just saying, life’s too short for boring breakfasts.
Here’s a few other ideas:
- Toss chopped mushrooms or leftover squash in your filling for bonus flavor.
- Add a dollop of Greek yogurt in place of sour cream for extra protein.
- Sprinkle with fresh cilantro right before eating—it tastes bright, I promise.
- Next time, try a dash of hot sauce if you’re wild like me.
Common Questions
Q: Can I make these Easy Vegetarian Breakfast Enchiladas (Low Carb) ahead of time?
A: Yes, and I absolutely recommend it. Just assemble, cover, and refrigerate. Bake when you want.
Q: Not a fan of one veggie in the recipe—can I skip it?
A: Yup—switch it out for your fave, or double up on something else.
Q: How do I keep the tortillas or wraps from getting soggy?
A: A thin layer of salsa on the bottom helps, as does pre-baking the wraps for a couple minutes.
Q: Is there a way to make it spicier or milder?
A: Just control the salsa heat and skip or add jalapeños to taste.
Ready to Power Up Your Morning?
If you’re searching for an easy, filling breakfast that’s veggie-packed and low-carb, you honestly can’t do better than Easy Vegetarian Breakfast Enchiladas (Low Carb). I’m always looking for new ways to vary breakfast and trust me, these are a crowd-pleaser—even my picky cousin admitted it tasted like a five-star restaurant (high praise coming from him). For more ways to customize your breakfast, check out this brilliant Easy Vegetarian Breakfast Enchiladas – Low Carb Recipe! and if you want a slightly different keto version, peek at Keto Breakfast Enchiladas – Ruled Me. Go ahead—try it out, and let me know how many days it actually lasts in your kitchen. Bet it won’t be long.
Vegetarian Breakfast Enchiladas
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Warm the low-carb tortillas or egg wraps briefly to avoid tearing.
- Sauté the bell peppers, scallions, and spinach with a pinch of salt and some garlic until softened.
- Fill each wrap with the sautéed veggies and a sprinkle of cheese.
- Roll up the wraps tightly and place them seam side down in a greased baking dish.
- Pour your favorite salsa over the wraps and sprinkle extra cheese on top.
- Bake in the preheated oven for 15-20 minutes until bubbly and golden.
- Let it sit for a couple of minutes before serving.
