Weight Watchers Breakfast Enchilada
Start your day with a flavorful and guilt-free twist on a classic Mexican favorite with this Weight Watchers Breakfast Enchilada recipe! Packed with protein from a blend of whole eggs and egg whites, paired with vibrant veggies like bell peppers, onions, and spinach, these enchiladas deliver a nutritious punch in every bite. Whole wheat tortillas cradle the savory scrambled egg filling, finely seasoned with a touch of salt, pepper, and gooey low-fat cheddar cheese. Topped with zesty salsa and baked to perfection in just 15 minutes, this quick and easy breakfast option is light on calories but big on taste. Perfect for meal preppers or anyone seeking a healthy, satisfying start to the day, this recipe is a must-try for Weight Watchers enthusiasts and breakfast lovers alike.
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Recipe Information
Ingredients
- 4 large Eggs
- 4 large Egg whites
- 0.25 cup Low-fat milk
- 1 as needed Cooking spray
- 0.5 cup Bell pepper (any color, finely diced)
- 0.25 cup Onion (finely chopped)
- 1 cup Spinach (chopped)
- 0.5 cup Low-fat shredded cheddar cheese
- 4 small Whole wheat tortillas
- 0.5 cup Salsa
- 2 tablespoons Cilantro (chopped, optional)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C). Lightly spray a baking dish with cooking spray and set aside.
In a medium bowl, whisk together the eggs, egg whites, and low-fat milk. Season with salt and black pepper.
Heat a non-stick skillet over medium heat and spray lightly with cooking spray. Add the diced bell pepper and chopped onion, cooking for 3–4 minutes until softened.
Add the chopped spinach to the skillet and cook for another 1–2 minutes until the spinach is wilted.
Pour the whisked eggs into the skillet with the vegetables. Stir gently to scramble the mixture until the eggs are just set. Remove from the heat.
Lay a tortilla flat and spoon about 1/4 of the egg mixture onto the center. Sprinkle with a small handful of shredded cheese, then roll the tortilla tightly around the filling. Repeat with the remaining tortillas and egg mixture.
Place the rolled tortillas seam-side down in the prepared baking dish. Pour salsa evenly over the top of the enchiladas and sprinkle with any remaining cheese.
Bake in the preheated oven for 10–12 minutes, or until the cheese is melted and the enchiladas are warmed through.
Garnish with chopped cilantro if desired, and serve immediately. Enjoy your Weight Watchers Breakfast Enchilada!
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 4094 mg | 178% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 18.4 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 870 mg | 67% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1932 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
