Spicy Tex-Mex Scrambled Eggs (Low Carb, High Protein)
Full of crumbled chorizo, sliced jalapeno, and gooey melted cheese, these Tex-mex scrambled eggs are a falvourful and satisfying low carb high protein breakfast. Serve with your favourite side or a low carb tortilla as a quick and simple breakfast, ready in under 20 minutes.
Equipment
- Knife and Cutting Board
- Skillet or Frying Pan
Ingredients
- ½ pound chorizo crumbled
- 1 small onion diced
- 1 small red pepper diced
- 2 large jalapeno sliced
- 2 tablespoons diced green chilies fresh or canned
- salt and pepper
- ½ teaspoon cumin
- ½ teaspoon corriandar
- 6 large eggs whipped
- 3 tablespoons sour cream
- ⅓ cup cheddar cheese shredded
- ⅓ cup Monterrey jack cheese shredded
- 1 tablespoon lime juice optional
- ⅓ cup cilantro fresh
- 1 large avocado sliced for garnish
- 1 large jalapeno sliced for garnish
Instructions
- Cook and Crumble the Chorizo. Remove the chorizo from the casings if necessary and add them to the pan. Crumble and brown over medium heat until cooked through. Break them apart with a spatula or wooden spoon as needed.½ pound chorizo
- Sauté the Onions, Peppers, and Spices. Once the chorizo is cooked through, add the diced onions, red peppers, sliced jalapenos, and diced green chillies to the skillet and sauté for around 5 minutes until they begin to soften. Add the cumin, coriander, black pepper and cook for 1 to 2 minutes. Season with salt as needed.1 small onion, 1 small red pepper, 2 large jalapeno, salt and pepper, ½ teaspoon cumin, ½ teaspoon corriandar, 2 tablespoons diced green chilies
- Beat the eggs with sour cream. Crack the eggs into a bowl and add the sour cream. Whisk until fluffy and pale yellow.6 large eggs, 3 tablespoons sour cream
- Cook the eggs and melt the cheese. Add the eggs and cheese to the skillet and cook until light and fluffy. Use a spatula to scramble the eggs and prevent them from sticking or burning. Remove the eggs from the heat right before they are cooked to your liking as they will continue to cook off the heat.6 large eggs, ⅓ cup cheddar cheese, ⅓ cup Monterrey jack cheese
- Garnish and serve. Garnish the eggs with lime juice, fresh cilantro, sliced jalapeno, and avocado. Serve immediately as a hearty low carb breakfast, or with your favourite low carb tortilla.1 tablespoon lime juice, ⅓ cup cilantro, 1 large avocado, 1 large jalapeno
Notes
Leftovers: Store leftovers sealed in the fridge for 3-4 days.
Reheating: Reheat in a pan with butter over medium-low heat until warmed through.
Serve with: Your favourite low carb tortilla or on its own as a satisfying low carb high protein breakfast.
Substitutions: See post above for ingredients substitutions.
Adjusting the heat level: To reduce the spice level of this recipe change the sausage to the mild spiced sausage of your choosing and replace the jalapenos and green chilies with green pepper.
Nutrition
Calories: 500kcalCarbohydrates: 10gProtein: 22.8gFat: 41.5gSaturated Fat: 16.3gSodium: 600mgPotassium: 550mgFiber: 3.1gSugar: 4.4gVitamin A: 275IUVitamin C: 32.5mgCalcium: 200mgIron: 2.1mgSugar Alcohols: 0.08gNet Carbs: 6.8g
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