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High-Protein Enchilada Scrambled Eggs

5 from 17 votes

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: 2

Cook Time: 5

Total Time: 7

Yield: 1 servings

Course: Breakfast

Cuisine: American

Ingredients

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)

Instructions

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.

Nutrition

Serving: 1scramble, Calories: 270kcal, Carbohydrates: 12g, Protein: 25.5g, Fat: 14g, Saturated Fat: 4.5g, Cholesterol: 15mg, Sodium: 882.5mg, Fiber: 5g, Sugar: 3g

- WW Points: 5

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