1 tbsp coconut oil 3 eggs 7 strips bacon 1 cup onion and bell pepper mix 2 oz Neufchatel cream cheese
1/4 cup water 1/4 tsp salt 1/2 cup shredded cheddar cheese
Heat oil in a non stick skillet (or a cast iron skillet on high heat). In a small bowl, beat eggs. When skillet is hot sprinkle a small pinch of salt in the center. Pour about 2 tbsp of egg into the skillet. Use the back of a spoon to spread the egg into a square shape approximately the size of a piece of bread. When the top is set, flip. Place each completed wrap on a plate. Add the sprinkle of salt before each wrap to prevent sticking. Make 6 wraps.
Fry bacon until crisp. Set aside. In the same skillet, sauté the onion and pepper mixture until soft.
In a small saucepan, heat the cream cheese, water and salt. Whisk to combine into a creamy sauce.
Divide the onion and pepper mixture into sixths. Place a line of onions and peppers into each egg wrap. Top with a tablespoon of shredded cheese. Break a piece of bacon in half and place over the cheese. Roll the wrap like an enchilada and place seam down in an 8 inch square casserole dish. Repeat with the remaining 5. (I needed to place one enchilada the opposite direction of the others)
Pour the cream cheese sauce over the top of the enchiladas and smooth with a spoon. Sprinkle the remaining cheese over the sauce. Crumble the last slice of bacon over the top. Bake the enchiladas for 15 minutes at 350 degrees.
Serves 3 443 calories 5 g net carbs