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<\/p>\nWhip up these 5-minute Enchilada Scrambled Eggs, they\u2019re a high-protein, high-fiber breakfast that\u2019s quick and delicious! Plus, they\u2019re low-carb, gluten-free, and vegetarian.<\/p>\n
<\/noscript> High-Protein Enchilada Scrambled Eggs<\/h2>\nI\u2019ve 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.<\/p>\n
<\/noscript><\/h2>\nEnchilada Scrambled Eggs Ingredients<\/h2>\n\nEggs:<\/strong> You can make it with all egg whites or all eggs, but I often do a mix of both.<\/li>\nAdobo Seasoning:<\/strong> For flavor.<\/li>\nEnchilada Sauce:<\/strong> I think the homemade enchilada sauce makes the dish, but if you prefer to use canned, you can, but it just won\u2019t taste as good.<\/li>\nCheese:<\/strong> I love scrambled eggs with cheese, so I topped them with shredded cheddar.<\/li>\nVegetables:<\/strong> Top the eggs with chopped scallions and sliced avocado.<\/li>\n<\/ul>\nHow do you make scrambled eggs?<\/h2>\n\nBeat the egg and egg whites<\/strong> with adobo seasoning.<\/li>\nCook:<\/strong> 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.<\/li>\nTop the eggs<\/strong> with enchilada sauce and cheese and cover the skillet. Cook on low until the cheese melts.<\/li>\nServe:<\/strong> Remove the pan from the heat, and top the scramble with avocado and scallions.<\/li>\n<\/ul>\nVariations:<\/h2>\n\nSauce:<\/strong> I\u2019m sure salsa verde would also be delicious on these eggs if you don\u2019t have enchilada sauce.<\/li>\nCheese:<\/strong> You can also use Monterey Jack or a dairy-free cheddar.<\/li>\nHerbs:<\/strong> Top the eggs with fresh cilantro.<\/li>\nMore Servings:<\/strong> Double or triple the recipe to feed more people.<\/li>\nFor added carbs<\/strong>, char a tortilla to make a breakfast taco.<\/li>\nMake It a Meal:<\/strong> If you enjoy eggs for lunch or dinner, I would serve this enchilada scramble with rice and beans on the side.<\/li>\n<\/ul>\n <\/p>\n
<\/noscript> <\/noscript> <\/noscript><\/p>\nMore Egg Recipes You\u2019ll Love:<\/h2>\n Your comments are helpful! If you\u2019ve tried this healthy Enchilada Scrambled Egg<\/strong> breakfast or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n
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High-Protein Enchilada Scrambled Eggs<\/h2>\n 5<\/span><\/p>\n\n270<\/span> Cals<\/span><\/span> \n25.5<\/span> Protein<\/span><\/span> \n12<\/span> Carbs<\/span><\/span> \n14<\/span> Fats<\/span><\/span>\n<\/p>\n