Mexican eggs - overhead shot of enchilada scrambled eggs on a plate with orange segments — Makes: *1 Serving*
Per Serving 44g Protein | 330 Cal

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It can be really challenging to find quick, easy, high-protein breakfast ideas that aren't a little, well, boring. You can only eat so many plain fried eggs, poached eggs, and hard boiled eggs before you start to dread your first meal of the day. Spice things up (literally) with my easy Mexican eggs recipe. This recipe is so easy and so flavorful - it’s a delish way to start any day.

Why You’ll Love This Mexican Eggs Recipe

Made in Minutes: These yummy enchilada eggs are ready in under 10 minutes, making them the perfect meal for even the busiest mornings.
Protein Boost: Because this recipe is made with both whole eggs and liquid egg whites, you get even more protein to help you stay full for longer.
Easy to Customize: Serve alongside tortillas like egg enchiladas, add toast or beans, top with your favorite toppings, add more veggies, the possibilities are endless.
Gluten and Dairy-Free Options: Use a gluten-free enchilada sauce and dairy-free cheese for anyone with dietary restrictions.

Mexican eggs - close-up shot of enchilada scrambled eggs on a plate with orange segments

Ingredients

2 eggs
1 cup liquid egg whites
¼ cup light shredded Mexican cheese blend (or dairy-free alternative)
3–4 tablespoons store-bought enchilada sauce (I used Siete! You can use red or green enchilada sauce.)
1–2 tablespoons green chilies (you can also use serrano chiles or jalapeño peppers if you'd like!)
2 green onions, sliced (or diced white onion, red onion, or yellow onion)
1 teaspoon chili powder
Salt and black pepper, to taste

Instructions

Heat the skillet: Heat about 2 teaspoons of avocado oil or olive oil in a small skillet over medium-low heat.
Scramble the eggs: In a small bowl, add the eggs, liquid egg whites, enchilada sauce, chili powder, salt, and pepper. Whisk well to combine.
Cook the eggs: Add the whisked eggs to the preheated skillet and cook, gently pushing the eggs around in the pan with a rubber spatula as they set.
Add the mix-ins: When the eggs are about halfway done, sprinkle in the green chiles, onion, and shredded cheese.
Let the cheese melt and finish cooking the eggs: Finish cooking the eggs and make sure the cheese melts a bit. Keep the heat low to avoid overcooking your eggs. Be patient!
Top with garnishes and serve: Once the eggs are cooked to your preferred consistency, plate them up, top with extra green onion, sliced avocado, salsa or pico de gallo, a dash of hot sauce, some cilantro, a dollop of sour cream or Greek yogurt, or any of your other favorite toppings. Serve on their own or add warm corn tortillas (or flour tortillas if you prefer) for egg enchiladas, toast, or beans (black beans, pinto beans, or refried beans would all be great!) on the side. Enjoy!

Suggested Toppings

Avocado: Creamy and packed with healthy fats.
Salsa or Pico de Gallo: For extra freshness and flavor.
Hot Sauce: Add some heat!
Fresh Cilantro: For a bit of freshness.
Greek Yogurt or Sour Cream: For a creamy finish.

Nutritional Information (Per Serving - Serves 1)

Calories: 330
Protein: 44g
Carbs: 4g
Fat: 15g

FAQs

Making myMexican eggs dairy-free is a breeze. Just substitute dairy-free shredded cheese for the Mexican blend cheese (and leave off any dairy toppings). They’ll be just as delicious without the dairy.
Absolutely! If you'd like to add meat, you could add breakfast sausage, Mexican chorizo, turkey bacon, chicken or turkey sausage, or anything else you'd like. Depending on what meat you choose it might need to be cooked first before adding the rest of the ingredients to the pan.
This recipe is really best served fresh, but if you’re hoping to save time in the morning, you can prep the ingredients the night before and store in airtight containers in the fridge until you’re ready to cook.
Not a fan of spicy food? Consider leaving out the green chiles and using a mild (and maybe a bit less) enchilada sauce. The eggs will still be flavorful and delicious, they just won’t be as spicy as they would be otherwise.
If you want to make this meal more veggie-forward, add diced bell pepper, mushrooms, spinach, garlic, chopped tomatoes, squash, zucchini, cauliflower rice, carrots, jalapeño peppers, red onion (instead of green) or whatever else you enjoy. Depending on the vegetables you choose, you might want to sauté them first before cooking the eggs.
You can roll the egg mixture into warm tortillas to create more traditional enchiladas or even make them into breakfast burritos, and serve with breakfast potatoes, a side salad, some fresh fruit, or beans.

Whether you’re a fitness fan looking for more high-protein meal ideas, trying to prioritize a healthy breakfast this year, or just looking for new ways to make eggs, you’ll love these Mexican eggs. They’re the perfect mix of healthy ingredients and bold flavors. You’re going to find yourself making these over and over again!