High-Protein Enchilada Scrambled Eggs This post may contain affiliate links.Read my disclosure policy.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 co