High-Protein Enchilada Scrambled Eggs

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.
PREP TIME:2minutes 
COOK TIME:5minutes 
TOTAL TIME:7minutes 
YIELD: 1 servings
COURSE: Breakfast
CUISINE: American


  • 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)


  • 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.
  • Spray a small skillet with oil over medium high heat.
  • When hot add the eggs and cook on medium heat until just set, stirring, about 2 to 3 minutes.
  • Top with enchilada sauce, cheese and cover the skillet.
  • Cook low until the cheese melts, 1 to 2 minutes.
  • Remove from heat and top with avocado and scallions.


Serving: 1scrambleCalories: 270kcalCarbohydrates: 12gProtein: 25.5gFat: 14gSaturated Fat: 4.5gCholesterol: 15mgSodium: 882.5mgFiber: 5gSugar: 3g
– W—W Points: 5
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