Egg Fast Enchiladas

About

Keto Egg Fast Enchiladas make for a wonderful dinner recipe. Soft scrambled eggs are enveloped into a homemade crispy cheese shell. This recipe is simple and easy to make. Not to mention very filling! Double the recipe and freeze extras to make for a quick dinner another night. Egg Fast disapproves of many other ingredients, but you can enjoy hot sauce in small amounts, which would be delicious on these cheesy Egg Fast enchiladas. Feel free to switch the type of shredded cheese that you use too to add more variety.

What other kinds of shredded cheese should I try for the cheese shell?

Mexican Chihuahua cheese is one of my favorites to swap out for mozzarella cheese (I find it has twice as much flavor). You can also try shredded Pepper Jack cheese, sharp cheddar, Colby Jack, Triple cheddar, or Cheddar Jack. Feel free to use any shredded cheese that melts well.

What is the best way to reheat frozen Egg Fast Enchiladas?

To reheat, place in the microwave or reheat in an air fryer or combination microwave to crisp the cheese shell. You can also microwave the enchiladas just enough to heat the egg through in the center and then crisp the entire enchilada in a pan afterward.

Serving suggestions

Pair these Keto Egg Fast Enchiladas with a delicious Egg Fast dessert like this Keto Egg Fast Lime Cups:

Ingredients

3 large raw egg
1 tablespoon butter
¾ cup, shredded mozzarella cheese
1 teaspoon red hot original cayenne pepper sauce

Instructions

Scramble three eggs in a medium-sized bowl using a fork.
Preheat a small nonstick skillet over medium-high heat until very hot. Add in the butter and swirl it around to coat the pan.
Add in the scrambled eggs and immediately begin pushing the cooked egg on the outside to the inside of the pan.
After the eggs begin to cook more, start stirring the eggs vigorously until they are just barely cooked through.
In a large nonstick skillet, add in the cheese and spread it out to at least a 6” circle making sure there are no gaps in the cheese.
Allow the cheese to start to bubble and cook. Allow the cheese to cook for at least one minute or so.
The cheese should begin to form brown edges. Allow the cheese to cook a bit past this point. When the cheese is ready, it should lift easily from the edges and be nicely golden brown.
Place half of the scrambled eggs into the middle of the crispy cheese circle. Begin to lift the cheese up over the scrambled eggs.
Then lift the center part of the rollover one more time until it turns into a roll. Lift the enchilada out of the pan onto a plate. Repeat the process, starting with melting and browning the cheese in the pan to make another enchilada. Serve with hot sauce (optional).