This one-pan enchilada breakfast skillet makes the easiest, quick and healthy breakfast, lunch, or dinner! It’s delicious, customizable to your liking, and requires minimal ingredients! It can be made dairy-free/vegan, gluten-free, and low-carb/high protein!

Healthy, low-carb, paleo Enchilada skillet with eggs and tortillas (gluten-free).

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I am a sucker for Shakshuka. Anytime I go to brunch and see it on the menu, i’m ordering it. I went to make it the other day and didn’t have tomato sauce to poach the eggs in. However, I had a jar of Siete enchilada sauce hiding in the back of my pantry and I instantly knew enchilada eggs would be a GREAT idea. This healthy breakfast enchilada egg skillet is a mix between a classic enchilada skillet and a Mexican Shakshuka.

Onion, peppers, and zucchini are sautéed and then combined with a jar of red enchilada sauce. Eggs are then cracked into the sauce and cooked a few minutes to keep the egg yolks runny. The skillet can then be topped off with all your favorite toppings – some crumbled feta or Cotija cheese, cilantro, sliced jalapeños, and avocado are my go-to’s! This is seriously the best quick and easy meal! We make this like three times a week and air fry sliced tortillas for dipping!

Why you’ll love this recipe

  • It’s made in one-pan: Less mess, less dishes, less time, one pan/skillet meals are THE easiest!
  • Perfect healthy meal for any diet – can be made low carb, high protein, dairy-free, gluten-free, and vegan.
  • Perfect protein-packed breakfast, lunch, or dinner.
  • Packed full of healthy veggies – most delicious way to get in those antioxidants and fiber!
  • It’s versatile – the perfect clean out the fridge kind of meal!
  • Takes less than 20 minutes to make.
  • This enchilada egg skillet makes the perfect breakfast for a weekend morning, brunch party, or dinner.
  • Can double or triple the recipe to feed a crowd! Also fun for kids!

Ingredients for breakfast Enchilada egg skillet

  • Enchilada sauce: Use a high-quality sauce for the best taste and nutrition! I highly recommend the brand Siete. They have a red sauce and greens sauce. You can also use homemade enchilada sauce.
  • Veggies: I used red onion, bell pepper, and zucchini.
  • Eggs: If you want a vegan option, you can swap in beans of choice or cubed tofu!
  • Toppings: I like to use dairy-free/vegan feta, sliced jalapenos (I love some heat/spice!), avocado, and cilantro. Cotija cheese also pairs perfectly!

How to make one pan enchilada skillet

Equipment

steps

  • Dice your veggies: Dice up all the veggies you plan to use. Heat a skillet pan over medium heat. Add in a tablespoon or so of avocado oil (or whatever you prefer!). Cook the veggies for 5 or so minutes until they’ve softened and cooked down.
  • Add in the sauce! Pour in the jar of enchilada sauce and give everything a good mix. Allow it to cook another minute or so, so the sauce is heated through.
  • Crack in your eggs: Carefully crack your eggs into the sauce. I use the shell to help make a slight well in the sauce. Cover the pan and allow the eggs to cook

What to serve with enchilada skillet

  • Refried beans
  • Crispy tortillas for dipping
  • Crispy breakfast potatoes
  • Chorizo, breakfast sausage, or bacon
  • Roasted sweet potatoes
Healthy one pan Enchilada skillet with eggs.

Variations

  • Enchilada sauce: swap in green enchilada sauce.
  • Veggies: Try poblano peppers, mushrooms, sweet potatoes or other potatoes, and/or spinach or arugula for some greens.
  • Cheese: Feta, shredded mexican cheese blend, or Cotija all work great.
  • Vegan: Swap in beans and/or cubed tofu for a vegan protein option!
  • Gluten-free: This dish is naturally gluten-free but you can also use gluten-free tortillas to serve with the skillet!
  • Low-carb: Use low-carb tortillas or serve the skillet as-is or a low carbohydrate option.
  • High protein: To add extra protein to this enchilada skillet, add chorizo, shredded chicken, hemp seeds, beans, breakfast sausage, ground turkey, etc.

More healthy breakfast recipes to try

One-Pan Enchilada Breakfast Skillet

This one-pan breakfast enchilada skillet makes the easiest, quick and healthy breakfast, lunch, or dinner! It's delicious, customizable to your liking, and requires minimal ingredients! It can be made dairy-free/vegan, gluten-free, and low-carb/high protein!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, dinner, lunch, Main Course
Cuisine American, Mexican
Servings 2

Ingredients
  

Skillet

  • 1 15oz jar red or green enchilada sauce
  • 1 4oz can of diced green chiles *optional
  • 1 1/2 tbsp avocado oil *or olive oil, ghee, etc.
  • 4-5 large eggs *sub beans or tofu for vegan option!
  • 1/2 small red onion, diced
  • 1 medium zucchini, diced/cubed
  • 1 large bell pepper, diced
  • *any extra seasonings you'd like to add, depending on how you like your sauce!

Toppings

  • 1 jalapeno, sliced thin
  • Cheese of choice (vegan or regular): Cotija, feta, mexican shreds, etc.
  • chopped cilantro
  • avocado, sliced thin
  • Tortillas, fresh or air-fried/toasted for crunc! Can also serve with tortilla chips

Instructions
 

  • Heat a large skillet over medium heat. Add the avocado oil.
  • Dice whatever veggies you plan on using. Add them to the pan and cook 5 or so minutes until they've softened and cooked down. Stir in the can of diced green chiles, if using. Then pour in the enchilada sauce. Mix everything together well and let cook a minute or so to allow the sauce to heat through.
  • Crack the eggs into the sauce. I use the shell to create a slight well in the sauce. Once all of the eggs are in the sauce, place a lid over the pan and cook 2 minutes. Remove the lid and let it cook until the egg whites are opaque but yolks are still runny – careful not to over-cook or your yolks will cook through.
  • Remove from the heat once they are done and add all of your toppings (cheese, cilantro, avocado, jalapeno, etc). You can toast up sliced tortillas or serve with fresh tortillas, tortilla chips, etc. Enjoy!

Video

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