Mexican · Brunch
Shredded Beef Scrambled Eggs (Keto)
Shredded beef simmered with tomato, onion and chipotle folds into softly scrambled eggs finished with melted Monterey Jack and avocado. Cumin, garlic and lime brighten the beef while butter keeps the eggs rich and creamy throughout.
$5
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
596Calories
38.2gProtein
43.6gFat
11.4gCarbs
3.7gSugar
4.2gFiber
883mgSodium
479mgChol
18.5gSat Fat
897mgPotassium
322mgCalcium
4.6mgIron
2.8mcgVitamin B12
9.2mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Whisk the eggs in a small bowl with a pinch of salt until uniform, and measure the beef, tomato, chipotle, onion, garlic and cumin.
2
Sauté the onion and garlic in half the butter over medium heat for 2 minutes until translucent. Add the beef, tomato, chipotle and cumin, stirring to combine, and simmer for 6 minutes until the sauce thickens and clings to the beef.
3
Push the beef mixture aside, melt the remaining butter over medium-low heat, add the eggs, and stir gently for 2 to 3 minutes until softly set with a glossy sheen, then fold through the beef.
4
Plate
Slide onto a plate, top with Monterey Jack, avocado, and cilantro, then serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef chuck
- 44 large eggs (about 100g)
- 2 tbsp2 tbsp butter
- 4 tbsp30g, about an eighth of a 14.5 oz can canned crushed tomato
- 2 tsp2 tsp chipotle in adobo
- 11 onion (about 20g)
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp ground cumin
- 11 avocado (about 40g)
- 2 oz56g Monterey Jack cheese
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt, to taste
