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. My ground chicken and rice enchiladas call for Mission Carb Balance, for another lower carb example.
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.
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.
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.
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!
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 buffalo chicken 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!
- 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
- Preheat oven to 400F and spray a 13x9 baking dish with nonstick cooking spray. Set aside.
- 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.
- 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.)
- Set the rolled enchiladas aside while you make the cheese sauce.
For the Cheese Sauce
- Heat a saucepan over medium heat before adding 2 tablespoons of butter.
- Once melted, add the flour and stir to form a thick paste.
- 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.
- 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.
- Once the sauce thickens, remove from the heat and add 3 ounces of grated gouda. Stir well.
- Once the cheese is fully melted, add the paprika, black pepper, and sage.
- Pour the cheese sauce over the enchiladas and top with the remaining ounce of shredded gouda.
- 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.
Each enchilada has 3 Smart Points.
Nutrition Information:Yield: 8 Enchiladas Serving Size: 1 Enchilada
Amount Per Serving: Calories: 190Total Fat: 9gCarbohydrates: 10gProtein: 15g