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Whip up these 5-minute Enchilada Scrambled Eggs, they’re a high-protein, high-fiber breakfast that’s quick and delicious! Plus, they’re low-carb, gluten-free, and vegetarian.
High-Protein Enchilada Scrambled Eggs
I’ve been making these fluffy scrambled eggs often because I try to eat at least one small avocado per day for the health benefits and fiber. But I am also obsessed with anything enchilada, like my chicken enchiladas, enchilada soup, and enchilada sauce from scratch. If you have leftover enchilada sauce, you need to try this easy breakfast recipe! And for more scrambled egg ideas, try my Mushroom-Spinach Scrambled Eggs and High-Protein Scrambled Eggs with Cottage Cheese.
Enchilada Scrambled Eggs Ingredients
- Eggs: You can make it with all egg whites or all eggs, but I often do a mix of both.
- Adobo Seasoning: For flavor.
- Enchilada Sauce: I think the homemade enchilada sauce makes the dish, but if you prefer to use canned, you can, but it just won’t taste as good.
- Cheese: I love scrambled eggs with cheese, so I topped them with shredded cheddar.
- Vegetables: Top the eggs with chopped scallions and sliced avocado.
How do you make scrambled eggs?
- Beat the egg and egg whites with adobo seasoning.
- Cook: Heat a small skillet over medium-high heat and spray it with oil. Once hot, add the eggs, reduce the heat to medium, and cook for a few minutes.
- Top the eggs with enchilada sauce and cheese and cover the skillet. Cook on low until the cheese melts.
- Serve: Remove the pan from the heat, and top the scramble with avocado and scallions.
Variations:
- Sauce: I’m sure salsa verde would also be delicious on these eggs if you don’t have enchilada sauce.
- Cheese: You can also use Monterey Jack or a dairy-free cheddar.
- Herbs: Top the eggs with fresh cilantro.
- More Servings: Double or triple the recipe to feed more people.
- For added carbs, char a tortilla to make a breakfast taco.
- Make It a Meal: If you enjoy eggs for lunch or dinner, I would serve this enchilada scramble with rice and beans on the side.
More Egg Recipes You’ll Love:
Your comments are helpful! If you’ve tried this healthy Enchilada Scrambled Egg breakfast or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!
High-Protein Enchilada Scrambled Eggs
5
270 Cals 25.5 Protein 12 Carbs 14 Fats
Prep Time: 2 mins
Cook Time: 5 mins
Total Time: 7 mins
Whip up these 5-minute Enchilada Scrambled Eggs, they’re a high-protein, high-fiber breakfast that’s quick and delicious! Plus, they’re low-carb, gluten-free, and vegetarian.
- 3/4 cup egg whites, or 1 large egg with 1/2 cup egg whites
- 1/8 teaspoon adobo seasoning
- 1/4 cup homemade enchilada sauce, or your favorite jarred
- 2 tablespoons cheddar cheese, or dairy free cheddar like violife
- 1/4 cup scallion, chopped
- 1/2 small avocado, 2 oz
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Beat egg and egg whites with adobo seasoning. If you use all egg whites, you can add a little sazon to the egg for color, optional.
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Spray a small skillet with oil over medium high heat.
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When hot add the eggs and cook on medium heat until just set, stirring, about 2 to 3 minutes.
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Top with enchilada sauce, cheese and cover the skillet.
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Cook low until the cheese melts, 1 to 2 minutes.
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Remove from heat and top with avocado and scallions.
Serving: 1scramble, Calories: 270kcal, Carbohydrates: 12g, Protein: 25.5g, Fat: 14g, Saturated Fat: 4.5g, Cholesterol: 15mg, Sodium: 882.5mg, Fiber: 5g, Sugar: 3g
Keywords: enchilada eggs, high protein breakfast, leftover enchilada sauce recipe, scrambled eggs
