Ace breakfast with these paleo breakfast enchiladas! They are perfect for Whole30, paleo or even just gluten free diets. Meal prep them on Sunday and enjoy a delicious paleo breakfast all week too.
When doing Whole30 or trying to stick to paleo eating, breakfast can be tough. I always feel like I follow the same routine of bacon and eggs or paleo breakfast meatballs when I’m making a paleo breakfast recipe. That all changed with these paleo breakfast enchiladas though.
To make a paleo breakfast recipe, you obviously have to cut out all grains, refined sugars and a few other key ingredients. To make these breakfast enchiladas paleo friendly, I replaced the tortillas with thin, crepe like eggs.
The filling is a mixture of pulled pork and diced potatoes. You can substitute pretty much any of your favorite breakfast meats though.
Some great filling ideas for the enchiladas:
- Breakfast sausage and sweet potato
- Diced ham and potato
- Pulled pork and butternut squash
- Sage sausage and apple
Want a little cheese without the actual cheese? Toss on some nutritional yeast to get that cheese like texture. That will keep the enchiladas a paleo breakfast but it won’t be Whole30 compliant.
I highly recommend saving the extra enchilada sauce. I gave some to a friend and she said she just wanted to eat it with a spoon! So good and perfect for adding a little extra flavor to so many dishes like (note: these are not all paleo)
- Enchilada Skillet
- Chicken Enchilada Stuffed Zucchini
- Tex Mex Chilaquiles
- Enchilada Stuffed Poblano Peppers
I made a batch of these up until the baking the step and then kept them in the fridge until the next day when I was ready to bake and serve them.
You could also make these individually and just heat up the sauce before putting it on top of your rolled up and stuffed egg “crepe.” Any way you make these, you are guaranteed to have a paleo breakfast that tastes anything like diet food!
If you love this paleo breakfast recipe, you need to try these other amazing paleo breakfast ideas:
- Paleo Breakfast Meatballs
- Paleo Southwest Waffles
- Paleo Sweet Potato Waffles
- Paleo Balls of Fire
- Paleo Breakfast Stacks
Items You Need for this Recipe:
If you make these paleo breakfast enchiladas or any other recipe from the blog, I’d love to hear about your experience. Let me know in the comments or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter.
- 8 eggs lightly beaten
- Salt and pepper
- 1 1/2 cup cooked, shredded pork
- 1 cup diced potatoes
- 1 cup grape tomatoes quartered
- 1/2 avocado diced
- 2 Tbsp chopped cilantro
- 1 cup enchilada sauce divided
- 4 Tbsp ghee
- 1 1/2 Tbsp chipotle chili powder
- 1/2 Tbsp Mexican Hot chili powder
- 1 tsp cumin
- 2 cloves garlic minced
- 15 oz tomato sauce
- 1 1/2 cup water
- 2 Tbsp arrowroot powder
- 2 Tbsp water
Melt ghee in medium saucepan over medium heat. Add chili powders, cumin and garlic. Cook for 1 minute or until fragrant. Stir in tomato sauce and water. Bring a boil and then reduce heat to simmer. Simmer for 10-15 minutes. In a small bowl, whisk together arrowroot powder and 2 Tbsp water. Then, whisk into sauce to thicken.
In a medium bowl, combine shredded pork, diced potatoes and 1/4 cup enchilada sauce. Stir to combine.
Heat a crepe pan or large skillet over medium heat. Coat pan in oil and pour in eggs to create a thin, crepe like layer. Cook for 2 minutes and flip. Cook for an addition 1-2 minutes or until done. Repeat with remaining eggs.
Preheat oven to 350 degrees.
To create enchiladas: Spoon pork mixture into egg rounds. Roll up and place in baking pan. Spoon remaining enchilada sauce on top. Bake in preheated oven for 10-15 minutes. Top with tomatoes, cilantro and avocado before serving.
If you want the sauce to be less spicy, reduce the amount of Mexican hot chili powder and increase the chipotle chili powder. You should have a total of 2 Tbsp chili powder.