Mexican · Breakfast
Eggs Scrambled With Sausage (Keto)
Scrambled eggs cooked slowly in rendered Mexican chorizo fat with onion, jalapeno, and tomato, finished with melted Oaxaca cheese and cilantro. A Mexican breakfast built for low-carb eating, rich and moderately spiced, served with avocado.
$4
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
597Calories
35.6gProtein
47.2gFat
9.5gCarbs
3.3gSugar
4.1gFiber
1247mgSodium
458mgChol
18.3gSat Fat
895mgPotassium
312mgCalcium
3.6mgIron
1.8mcgVitamin B12
16mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Remove the chorizo from its casing, whisk the eggs with salt and pepper, and finely dice the onion, jalapeno, tomato, and cilantro.
2
Heat the olive oil in a nonstick skillet over medium heat and cook the crumbled chorizo for 4 minutes, breaking it up, until browned and releasing orange fat.
3
Add the onion and jalapeno to the skillet, cook over medium heat for 2 minutes, stirring often, until the onion turns translucent.
4
Pour the whisked eggs and diced tomato into the skillet, reduce heat to medium-low, and fold gently for 2 minutes until the eggs are just set.
5
Scatter the shredded Oaxaca cheese over the eggs and fold off the heat for 30 seconds until melted through.
6
Plate
Transfer the eggs to a plate, fan the avocado slices alongside, and scatter the cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.2 oz210g Mexican chorizo sausage, casing removed
- 44 large eggs
- 11 small onion
- 11 jalapeno
- 11 tomato
- 2 tbsp2 tbsp cilantro
- 2 oz56g Oaxaca cheese
- 11 avocado
- 2 tsp2 tsp olive oil
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
