Keto Mexican Scrambled Egg Recipe

Spicy, Keto Eggs
Are you ready to give your basic breakfast scrambled eggs a whole new makeover? Then this recipe is the one you need to try! Full of Mexican inspired ingredients, our recipe brings an incredible amount of flavor to your plate and it only takes about 5 minutes to put together, making it a very easy weekday option. An amazing keto breakfast does not have to be hard or boring and these scrambled eggs will add some spice to your morning.
Chopping up some jalapeno and sautéing it with green onion and tomato is the basis of this recipe. The green onion adds a nice fresh, onion taste and the jalapeno is what will give this meal a spicy kick. While jalapeno is a spicy pepper, it isn’t as overpowering as other peppers can be. In fact, it can be slightly sweet. If you want a milder egg dish, remove the seeds and the membranes from the jalapeno before you chop and sauté it. If you like that extra spice, keep the seeds and membranes in, adding the whole chopped jalapeno to the pan. You will definitely get the full, Mexican flavor when you use the whole pepper!

The avocado which is added at the end of the recipe is also a hallmark of Mexican cuisine. You probably are already very familiar with the numerous health benefits of avocado, especially how great it is for those who follow a keto lifestyle. Avocado is low in carbs and full of beneficial fats. Of course, you need lots of extra fats on the keto diet to give you energy- fat equals energy! And avocado is the perfect way to get that energy and also some added vitamins like vitamin C, E, K and B-6.

To put these eggs together, all you need to do is saute the butter, onions, jalapeno and tomato together in a pan. Add the eggs and scramble them into the sauteed veggies, cooking the eggs to your desired doneness. Stir in the cheese, salt and pepper and then top with the fresh, ripe avocado. Your Mexican eggs are ready to enjoy in just a few minutes! If you want a little added Mexican taste, sprinkle some cumin and paprika over the eggs before you dig in. Eggs are a great keto breakfast and this recipe will help you keep your egg dishes fresh and exciting.

Mexican Scrambled Eggs

Macros per serving:
• 411 Calories
• 33g of Fat
• 22g of Protein
• 3g of Net Carbs

Servings4 servings

Prep Time5 minutes

Cook Time5 minutes

Ingredients

2tbsp

unsalted butter

1tbsp

green onion, chopped

1

roma tomato, chopped

8

eggs

1cup

shredded cheddar cheese

1/4tsp

salt

1/8tsp

ground black pepper

1

avocado, pit removed, chopped

Instructions

Add the butter to a large pan and heat over medium heat.

Add the green onion, jalapeno and tomato and saute for about 4 minutes or until the jalapeno begins to brown slightly.

Whisk the eggs in a small bowl.

Add the eggs to the pan and cook for about 2-3 minutes, stirring with a spatula to scramble the eggs.

Add the cheese, salt and pepper to the pan and stir in briefly then remove the pan from the heat.

Divide between plates and top with the avocado.