Healthier Bacon Gouda Breakfast Enchiladas

Healthier Bacon Gouda Breakfast Enchiladas

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These breakfast enchiladas stuff center cut bacon and egg whites inside low carb flatbreads and are smothered in a gouda cheese sauce. They’re so rich and creamy, you’ll never believe each one has 15 grams of protein with just 190 calories and 3 WW SmartPoints! 

These breakfast enchiladas stuff center cut bacon and egg whites inside low carb flatbreads and are smothered in a gouda cheese sauce. They're so rich and creamy, you'll never believe each one has 15 grams of protein with just 190 calories and 3 WW SmartPoints! 

Before we get to the ingredients and recipe, I’d like to disclose that I received the Cut Da Carb flatbreads in this recipe for free. I love the product and have used them in similar recipes like my creamy chicken enchiladas, but you can make do with other flatbreads and tortillas for these breakfast enchiladas. 

Ingredients for Bacon Gouda Breakfast Enchiladas

Okay, let’s quickly run through everything you’ll need along with a few substitution notes. 

For the Breakfast Enchiladas Filling:

  • liquid egg whites
  • center cut bacon
  • 4 Cut Da Carb flatbreads 

Substitution notes: Like I mentioned above, you can use other flatbreads or tortillas. If you wanted to use whole eggs, a large egg weighs around 50-60 grams so replace accordingly. And any bacon will work if fat content isn’t a concern. 

bacon gouda breakfast enchiladas in a baking dish with chopped bacon and green onions on top

For the Gouda Cheese Sauce:

  • light butter
  • all purpose flour
  • cashew milk
  • gouda cheese
  • optional: smoked paprika, black pepper, and ground sage

Substitution notes: You can use full fat butter and any type of milk. I haven’t tested the recipe with other types of flour, but I’d guess you could get away with just about any type of flour. And if you’re using smoked gouda, you may want to skip the additional seasoning. 

How to Make the Bacon and Egg Whites

There’s nothing fancy about this portion of the recipe. I prefer chopping my bacon raw for more even (and faster) cooking. There’s no harm in cooking whole and crumbling after cooking, though. 

The recipe calls for draining most of the bacon grease before cooking the egg whites but if you want to keep it in, do it!

So you can pour the cheese sauce on hot, I opted to roll the breakfast enchiladas before starting on the sauce. Unless you’re a sauce boss, I wouldn’t recommend trying to roll the enchiladas and making the sauce simultaneously. 

How to Make the Gouda Cheese Sauce

Now for the real star of the show. If you’ve never made a cheese sauce, don’t be intimidated. I promise it’s easier than you might think! 

To make the gouda cheese sauce, begin by melting the two tablespoons of butter in a saucepan before adding the tablespoon of flour. Stir consistently to prevent burning and cook for 30-60 seconds to cook the flour down. 

melting butter and stirring in flour to create a roux for a gouda cheese sauce

Once you have a paste, add half the milk and stir until smooth. I started with a rubber spatula and moved to a whisk, but you can stick with a rubber spatula all the way. 

The sauce will thicken after a few minutes, at which point you’ll add the rest of the milk. Continue reducing the sauce until it thickens before adding the shredded gouda and removing from the heat. 

cooking down the roux before adding the gouda

Important troubleshooting note: If you add the cheese too soon before the sauce thickens, the cheese will likely be lumpy and never fully melt in the sauce. 

Once the cheese is fully melted and incorporated, stir in the seasoning before pouring over the breakfast enchiladas. Top with remaining shredded gouda and you’re gouda to go! 

adding seasoning to the finished cheese sauce

Final Breakfast Enchiladas Recipe Notes

Just to reiterate on the gouda cheese sauce, as long as you start slowly and prevent any burning, your sauce will be just fine. When you’ve added all the milk and the sauce slightly sticks to your spatula/whisk or leaves a streak when you drag them across the bottom, it’s ready for the cheese. 

All that said, if you don’t want to sauce it up, you could get away with heating up something like the light alfredo I use in my breakfast mac and cheese before adding the gouda. Or you might try something like the cheddar sauce from my pork tenderloin mac and cheese recipe.

And I think that just about covers it. If you have any questions about these breakfast enchiladas, drop a comment below or join my free Facebook group where 10,000 other home cooks will answer your question! 

 

healthier bacon gouda breakfast enchiladas recipe
4.29 from 7 votes
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Bacon Gouda Breakfast Enchiladas

Crispy bacon and egg whites inside low carb wraps and smothered in a creamy, smoky gouda cheese sauce.

Course Breakfast
Cuisine American
Keyword bacon gouda, breakfast enchiladas
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 enchiladas
Calories 190 kcal
Author Mason Woodruff

Ingredients

  • 10 slices Center Cut Bacon chopped
  • 2 C (490g) Liquid Egg Whites
  • 4 Cutdacarb Flatbreads halved (or your choice of flatbread/tortillas)

Gouda Cheese Sauce

  • 2 Tbsp (28g) Light Butter I used Land O' Lakes with canola
  • 1 Tbsp (7g) All Purpose Flour
  • 1 1/2 C (360mL) Cashew Milk or your choice of milk
  • 4 oz Freshly Shredded Gouda divided

Optional Cheese Sauce Seasoning

  • 1 tsp Smoked Paprika
  • 1/2 tsp Black Pepper
  • 1/2 tsp Ground Sage

Instructions

  1. Preheat oven to 400F and spray a 13x9 baking dish with nonstick cooking spray. Set aside.

  2. Cut the bacon into thin strips and cook in a large skillet over medium-high heat. Transfer the cooked bacon to a paper towel and drain most of the grease from the skillet before adding the egg whites. Fully cook and remove from the heat. Set aside.

    cooked egg whites and bacon in a skillet for breakfast enchiladas
  3. Cut the flatbreads in half horizontally. Fill each half with a mixture of egg whites and bacon. Tightly roll from the long side and add to the baking dish. (Reserve a few pinches of bacon for topping the enchiladas.)

    rolling breakfast enchiladas
  4. Set the rolled enchiladas aside while you make the cheese sauce.

    breakfast enchiladas before adding cheese sauce

For the Cheese Sauce

  1. Heat a saucepan over medium heat before adding 2 tablespoons of butter.

    melted butter in a saucepan for gouda cheese sauce
  2. Once melted, add the flour and stir to form a thick paste.

    flour in butter for gouda cheese sauce
  3. Cook for 30-60 seconds before adding half the milk, stirring well. Continue cooking and stirring until no lumps remain and the milk begins to thicken. It should slightly stick to a spatula or whisk.

    making a roux for cheese sauce
  4. Add the remaining milk and continue cooking until the sauce thickens again. You can increase the heat to speed the process up at this point, removing from the heat to stir and prevent burning.

    before adding second half of milk
  5. Once the sauce thickens, remove from the heat and add 3 ounces of grated gouda. Stir well.

    shredded gouda in sauce
  6. Once the cheese is fully melted, add the paprika, black pepper, and sage.

    paprika, pepper, and sage in gouda cheese sauce
  7. Pour the cheese sauce over the enchiladas and top with the remaining ounce of shredded gouda.

    bacon gouda breakfast enchiladas before baking
  8. Bake for 20 minutes or until the cheese is fully melted and the edges of the enchiladas are slightly browned and crispy. Top with remaining bacon pieces and fresh green onion, if desired. Let the breakfast enchiladas cool briefly before serving.

Recipe Notes

Each enchilada has 3 Smart Points.

Nutrition Facts
Bacon Gouda Breakfast Enchiladas
Amount Per Serving (1 enchilada)
Calories 190 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 10g3%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.

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2 thoughts on “Healthier Bacon Gouda Breakfast Enchiladas”

  • 4 stars
    Breakfast is my favorite meal to prep and these help up and reheated really well. I used Joseph’s lavash bread instead of cut da carb. I also added turkey sausage to the filling to bump the protein a bit and used a few less strips of bacon. The filling was really quick to make and assembly with the lavash breads was quick. For the cheese sauce I used Fairlife instead of cashew milk, real butter instead of light and a delicious peppered gouda. Sauce came together pretty quick and was easier than I had anticipated.

  • 5 stars
    I make this recipe every week for meal prep for my husband and myself. I use heb brand low carb tortillas instead of the tortillas listed in the recipe. I also use about half cup less of the cashew milk but that’s more than likely due to doubling or tripling the recipe. This is a family favorite of ours, including my son who is a pretty picky eater.

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