gluten-free

Low-Calorie Breakfast Enchilada

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Prep information

Prep time
15 minutes
Cook time
10 minutes
Serves
1
Recipe by
Michael at Lo-Dough

Nutritional information (per enchilada)

Calories
417 kcal
Fat
15g
Carbs
9g
Fibre
10g
Protein
49g
Sugar
3g

This is a seriously hearty low-calorie breakfast recipe, perfect for a weekend morning!

Nothing beats a cooked breakfast, but for something a little different, why not serve it up as a Lo-Dough enchilada. Fill your Lo-Dough with grilled breakfast items and roll up. Top with passata and cheese and repeat for as many servings as you like. Bake briefly to melt the cheese and hey presto - you've got a delicious, low-cal, low carb, high-fibre breakfast that tastes out of this world!  

Ingredients

Serves 1
  • 1 Lo-Dough Base
  • 2 pieces lean bacon
  • 2 heck chicken sausages
  • 4-5 button mushrooms, halved
  • 1 salad tomato, halved
  • 70g of passata
  • 50g of mozzarella

What you'll need

This diet-friendly recipe is possible with:

Original Lo-Dough Bases

Original Lo-Dough Bases

Regular price from 25 zl
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Method

  1. Preheat your oven 200C/Gas 6 and turn on your grill.
  2. Add all your fillling ingredients (bacon, tomato, mushrooms and sausages) and grill until cooked.
  3. Roll out your Lo-Dough so they become a little thinner. Add the grilled ingredients and roll it up.
  4. Take a tight fitting baking dish and add half passata. Place your filled Lo-Dough on top and then pour the other half of the passata and the cheese on top - Place in the oven and cook until golden and bubbling - this should take approx 15-20 minutes.

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