Name: High-Protein Enchilada Scrambled Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 large eggs; 60 ml (1/4 cup) low-fat milk; 100 g (3.5 oz) cooked chicken breast, diced; 60 g (1/3 cup) canned black beans, drained and rinsed; 80 ml (1/3 cup) enchilada sauce; 35 g (1/3 cup) shredded reduced-fat cheddar cheese; 1 small bell pepper, diced; 1 tablespoon olive oil; Salt and freshly ground black pepper, to taste; 1 tablespoon chopped fresh cilantro (optional, for garnish)

Let Me Tell You About These Scrambled Eggs

Alright, so you know how some mornings you wake up ravenous and craving something that feels a bit more special than plain ol’ toast, but you also want to keep it healthy-ish and get your protein fix in? That’s where these High-Protein Enchilada Scrambled Eggs swoop in like a breakfast superhero. First time I threw this together was after a wild week when I realized I had a random (open) jar of enchilada sauce in the fridge, half a bell pepper, and some sad leftover rotisserie chicken staring at me—I think the eggs were close to their best-by date too, story of my life. Scrambling it all together turned out insanely tasty, plus, I didn’t have to wash a million dishes. And ok, as much as I love a full Mexican breakfast, sometimes I don’t have two hours or the willpower. Oh, and full disclosure: the first time I tried to flip the eggs, I made a right mess of it. Tasted great anyway.

Why These Eggs Rock (at Least, in My Book)

I make this when I know I’ve snoozed the alarm too many times, or if I’m trying to convince myself I could, maybe, someday become one of those meal-prep people (spoiler: no). My family goes nuts for this since you can pile on toppings—someone always manages to steal the last bit of avocado, even when I try hiding it under the cilantro. Also, it’s one of those rare high-protein breakfasts that doesn’t taste like you’re eating plain tofu (no offense to tofu, which I sometimes sneak in here; see below). If you’ve ever tried making “healthy” eggs that tasted, let’s just say, less than awesome, I promise this is a different beast.

This Stuff You Need (But Don’t Stress, There’s Wiggle Room)

4 large eggs—brown, white, whatever, honestly any will work
1/2 cup cooked chicken, shredded (rotisserie is my lazy go-to, but I’ve used turkey or even black beans instead when the fridge is looking grim)
1/3 cup enchilada sauce—my granny swore by Old El Paso, but I’m all for Trader Joe’s if that’s closer
1/2 bell pepper, diced (sometimes I use a little chopped zucchini or, on desperate mornings, frozen peas because why not?)
1/4 cup shredded cheese—cheddar, pepper jack, or, if I’m being posh, Cotija
2 tbsp cottage cheese (or Greek yogurt in a pinch, or you can just leave this out if dairy gives you trouble)
Salt and pepper—don’t go crazy, you can always add more at the table
For frying: a small dribble of oil or a generous spray of cooking spray
Optional toppings: chopped scallions, cilantro, diced avocado, hot sauce, crushed tortilla chips (not optional in my house, actually)

How I Throw It Together (No Overthinking)

Get yer pan hot: Set a skillet (I use nonstick, mostly because I hate scrubbing) over medium heat. Add a bit of oil. Don’t let it smoke; that’s just sad eggs.
Sauté veggies and chicken: Toss in your bell pepper (or whatever rogue veggie you’re using) and chicken. Stir around for 1-2 minutes, just until it’s getting cozy. Here’s where I usually sneak a taste—though that might be a bad habit.
Mix up the eggs: Crack your eggs into a bowl. Whisk with the cottage cheese, salt, and pepper. I used to beat them to death, but really, just enough they’re kinda fluffy.
Pour it in: Lower the heat a bit, pour egg mixture over chicken and veggies. Stir gently. Don’t worry if it looks a bit weird at this stage – it always does, promise.
Add the sauce and cheese: After a minute (when things are barely beginning to set), drizzle in your enchilada sauce and cheese. Give it all a gentle mix. I know, it’ll look like a crime scene, but the flavors do their magic.
Finish scrambling: Keep cooking, folding eggs over themselves, until they’re softly set (or more firm, if that’s your style—no judging). Err on the side of creamy rather than dry. Much better that way.
Top and serve: Dump everything onto a plate, toss your favorite toppings over like you’re throwing confetti, and dig in fast before someone else gets your avocado.

Bits I Wish I’d Known (Notes)

I always thought adding sauce earlier was better, but actually, I find it works better if you add it after the eggs start to set. Otherwise, you get soup. Which is… not the goal here.
If you overcook them, they’re a bit rubbery (I’ve done this more than once while distracted by my cat). Still edible, though!
Honestly, use whatever cheese isn’t questionable.

Variations I’ve Tried (Some Brilliant, Some…Not)

Veggie-packed: Spinach and mushrooms work a treat. I’ve also chucked in leftover cauliflower rice. Not bad!
Vegan-ish: Used crumbled tofu instead of eggs, with extra spice. Was alright, but not quite as creamy. On second thought, best for tofu diehards.
Extra spicy: Chipotle sauce instead of enchilada sauce—my brother loved this, but my tongue was on fire. Tread carefully!
Once, I tried salsa verde in place of the enchilada sauce and honestly, it tasted a bit odd for breakfast. Maybe stick with the red sauce unless you love tang.

You Don’t Need Fancy Tools (But They Do Help)

I always grab my trusty nonstick skillet and a flexible spatula (those silicone ones are my jam). But if you don’t have nonstick, just butter up a regular pan—just be ready for a bit more elbow grease at cleanup time. And if you’ve, weirdly, only got a wok, that actually kind of works too. Life hack?

How To Store (If You Somehow Have Leftovers)

Pop any leftovers into an airtight container. They’ll be ok in the fridge for up to 2 days, but honestly, in my house, they’re gone by lunch. I think these actually taste better the next day, though—maybe because the flavors have a chance to hang out?

How I Serve It (And the Odd Tradition)

Usually, I heap the eggs onto warm corn tortillas for a breakfast taco vibe (is that authentic? Unsure, but tasty). Sometimes we go all out and top with a big blob of sour cream and a squeeze of lime. When my niece visits, she insists on crushed tortilla chips for crunch. Our weirdest tradition: “egg nachos”—just pile everything onto chips and eat with your hands. Because why not?

Hard-Earned Tips I Had To Learn the Hard Way

Don’t crank up the heat too high! I once tried rushing this step and ended up with sad, tough eggs. Not worth it. Patience pays off.
Add sauce later, not sooner—learned that after several batches of runny, sauce-logged eggs.
Don’t salt too early, or the eggs turn weirdly watery. I’ve done it. More times than I’d admit in public.

FAQ (Real Questions People Ask Me!)

“Can I use egg whites only?” Yeah, sure! I’ve tried all whites but the texture’s a bit different. Throw in a whole egg if you can. Or just run with it—your kitchen, your rules.
“Is there a low-sodium enchilada sauce you like?” Yep! I like making my own from scratch when I’m feeling ambitious, or Old El Paso’s mild sauce for a store-bought pick.
“Can you freeze this?” Oof, I’ve tried—eggs go a bit weird on defrosting, but you can freeze the filling (before eggs) and scramble fresh when ready.
“Any ideas for making this even more protein-packed?” Absolutely. Add more chicken or throw in a scoop of unflavored protein powder (not as weird as it sounds, but start small… trust me!)
“What’s your favorite add-in?” Depends on the day, but avocado and crumbled feta (controversial, I know) are regulars.

Thanks for following my zigzaggy kitchen brain! If you want more honest eggy inspiration, this recipe inspired my early attempts. Give these eggs a go (and tell me what you top them with—I live for weird combos).

High-Protein Enchilada Scrambled Eggs