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Simplify your mornings with these incredibly Easy Make-Ahead Low-Carb Breakfast Enchiladas! Delicate, homemade egg wraps are filled with savory chopped ham, green onions, and melty cheddar cheese, then soaked overnight in a rich, seasoned cream and egg custard. Just bake it in the morning for a satisfying, high-protein, keto-friendly breakfast or brunch casserole that’s ready when you are – perfect for busy weekdays or relaxed weekends!

Prep Time: 35 minutes (includes making egg wraps)

Cook Time: 45 minutes

Chill Time: 8 hours (or minimum 5 hours)

Total Time: Approx. 9 hours 20 minutes

Yields: 5 servings

Serving Size: 2 enchiladas

Ingredients:

For the Low-Carb Egg Wraps (See Sub-Recipe Below):

10 Simple Low-Carb Egg Wraps (approx. 8-inch diameter)

For the Filling:

2 cups Cooked Deli Ham, chopped small (check label for low/no added sugar)

1/2 cup Diced Scallions (green onions)

2 & 1/2 cups (approx. 10oz / 280g) Shredded Cheddar Cheese, divided

For the Soaking Custard:

1 & 1/4 cups (300ml) Heavy Cream

4 large Eggs

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/4 teaspoon Garlic Powder

For Serving (Optional):

Low-Sugar Salsa or Pico de Gallo

Sour Cream

Extra diced scallions or chopped fresh cilantro

Instructions:

1. Make the Egg Wraps: Prepare 10 Simple Low-Carb Egg Wraps using the sub-recipe instructions provided below. Stack them with parchment paper in between as they cook, and allow them to cool completely.
2. Prepare Baking Dish: Lightly grease a 9×13 inch baking dish with nonstick cooking spray or butter.
3. Mix the Filling: In a medium mixing bowl, combine the chopped ham, diced scallions, and 2 cups of the shredded cheddar cheese. Stir well to combine.
4. Assemble the Enchiladas: Lay one cooled egg wrap flat on your work surface. Spoon about 1/3 cup of the ham and cheese mixture down the center. Gently roll the egg wrap up snugly around the filling. Place the rolled enchilada seam-side down into the prepared baking dish. Repeat this process with the remaining 9 egg wraps and filling, arranging them closely together in the dish.
5. Prepare the Custard: In a medium bowl, whisk together the heavy cream, 4 large eggs, salt, pepper, and garlic powder until the mixture is smooth and well combined.
6. Pour and Chill: Evenly pour the heavy cream and egg custard mixture over the assembled enchiladas in the baking dish. The liquid will mostly fill the spaces around and between the rolls.
7. Refrigerate: Cover the baking dish tightly with aluminum foil. Place it in the refrigerator to chill for at least 5 hours, or preferably overnight (8 hours or more). This allows the flavors to meld beautifully.
8. Preheat Oven & Initial Bake: When ready to bake, preheat your oven to 350°F (175°C). Place the baking dish (still covered with foil) directly from the refrigerator into the hot oven. Bake for 35 minutes.
9. Add Cheese & Final Bake: Carefully remove the foil from the baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the enchiladas. Return the dish to the oven, uncovered, and bake for an additional 10 minutes. The enchiladas are done when the egg custard is set (a knife inserted near the center should come out clean or with cooked egg) and the cheese topping is melted, bubbly, and lightly golden.
10. Rest and Serve: Let the breakfast enchilada casserole rest for 5-10 minutes after removing it from the oven. This allows the custard to fully set, making it easier to serve. Cut into portions (typically 2 enchiladas per serving) and serve hot. Garnish with your favorite low-carb toppings like salsa, sour cream, and fresh scallions or cilantro, if desired.

Sub-Recipe: Simple Low-Carb Egg Wraps

Yields: 10 wraps (approx. 8-inch)

Ingredients:

8 large Eggs

1/4 cup (60ml) Heavy Cream or Water

1 oz (28g) Cream Cheese, softened (optional, adds flexibility)

Pinch of Salt

Pinch of Black Pepper

Butter or cooking spray for skillet

Instructions:

1. Combine eggs, heavy cream/water, optional cream cheese, salt, and pepper in a blender; blend until smooth (15-20 seconds). Or, whisk very vigorously in a bowl until completely combined and smooth.
2. Heat an 8-inch non-stick skillet over medium-low heat. Lightly grease with butter or spray.
3. Pour approx. 1/4 cup of batter into the hot skillet, immediately tilting and swirling to create a thin, even circle.
4. Cook for 1-2 minutes until the surface looks set and edges lift easily.
5. Gently flip the wrap using a thin spatula and cook the other side for just 15-30 seconds.
6. Slide the wrap onto a plate. Place parchment paper between wraps if stacking. Repeat with remaining batter.
7. Cool completely before filling.

Estimated Nutrition Information:

Per Serving (2 enchiladas)

• Calories: 722 kcal
• Total Fat: 60.2g
  • Saturated Fat: 33g
• Total Carbohydrates: 6.7g
  • Dietary Fiber: 0.3g
  • Sugars: ~3g (Naturally occurring from dairy/ham)
• Net Carbohydrates: 6.4g
• Protein: 40g
• Sodium: 1196mg (Highly dependent on ham and cheese selection)

Disclaimer: Nutrition information is meticulously calculated using standard databases (USDA, etc.) and estimates for ingredients like deli ham and cheese. It is provided as an estimate only. Actual values may vary based on specific brands used, precise measurements, and potential ingredient variations.