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Make scrambled eggs a bit more exciting with these Paleo Mexican Scrambled Eggs. Such delicious breakfast guaranteed to please a crowd!

Paleo Mexican Scrambled Eggs

If you’ve been following me for a while, you know how much I love spicy food. I’m that girl who asks for hot sauce every time when dining out at a restaurant. So when I had an opportunity to check out Don Victor®‘s hot sauces and create a recipe using one of them, I was thrilled to take part in it.

Don Victor Hot Sauces

I was especially intrigued with these hot sauces because they are made with piquin peppers, which are very small peppers from northern Mexico. I’ve never heard of them and I’m always down for trying new foods, and Don Victor®‘s sauces are the only ones you will find on the market that are made entirely from this pepper. So unique and special, right?

I tried out 3 of their sauces: Don Victor® Red Piquin Hot Sauce, Don Victor® Extra Hot Piquin Hot Sauce, and Don Victor® Green Piquin Hot Sauce. I decided to use the Red Piquin Hot Sauce, because I loved how it packed a bright and spicy punch, with just the right about amount of dry, smoky heat that goes well with anything. Also, I love how simple and clean the ingredients are, which is the first thing I look at when I’m choosing a new product:

Red piquin pepper, water, carrot, apple cider vinegar, garlic, salt, oregano, preservatives 

Paleo Mexican Scrambled Eggs

Paleo Mexican Scrambled Eggs Recipe

One of the first meals I made using the hot sauce was this Paleo Mexican Scrambled Eggs. I’m usually not a huge fan of scrambled eggs (I prefer my yolks runny and uncooked), so if I do make it, it has to extra yummy. Well, thanks to the addition of spices and Don Victor® Red Piquin Hot Sauce, I ended up making a scrambled eggs recipe that was spicy, tasty, and so full of flavor.

How to Try Out Don Victor Hot Sauces

Want to try out these Don Victor® hot sauces that are like no other sauce on the market? Click on the image below to order them through DonVictorFoods.com:

You can also look out for them at your nearest grocery store, and they’ll be located in the main condiments aisle. And if you are looking for updates and recipe ideas, make sure to give them a follow on Facebook!

Hope you enjoy these Paleo Mexican Scrambled Eggs as much as I did. If you have any other ideas on how else you would use these hot sauces, let me know in the comments below!

Paleo Mexican Scrambled EggsPaleo Mexican Scrambled Eggs

Paleo Mexican Scrambled Eggs
5 from 1 vote
Servings: 3 servings

Paleo Mexican Scrambled Eggs

By Jean Choi
Make scrambled eggs a bit more exciting with these Paleo Mexican Scrambled Eggs. Such delicious breakfast guaranteed to please a crowd!
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
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Ingredients 

  • 6 large eggs
  • 1/2 cup full-fat coconut milk
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 tbsps chopped cilantro leaves
  • 2 tbsp coconut oil
  • 1/2 yellow onion, chopped
  • 1/4 cup chopped red bell pepper
  • 2 jalapeล„o peppers, seeded and chopped
  • 8 baby tomatoes, quartered
  • Salt and pepper, to taste
  • Dash of Don Victorยฎ Red Piquin Hot Sauce, or more to taste
  • Avocado slices, for garnish

Instructions 

  • Whisk together eggs, coconut milk, chili powder, cumin, garlic powder, and cilantro leaves. Set aside.
  • Heat coconut oil in a large skillet over medium high heat.
  • Add onion, bell pepper, jalapeล„o peppers, and baby tomatoes. Season with salt and pepper. Cook stirring for 5 minutes, until soft.
  • Add the whisked egg mixture, season with more salt and pepper, and cook for 5 minutes or until cooked through, stirring and folding the eggs occasionally. 
  • Once finished, sprinkle with Don Victorยฎ Red Piquin Hot Sauce and garnish with avocado slices. Enjoy!

Nutrition

Serving: 1serving, Calories: 233kcal, Carbohydrates: 8g, Protein: 13g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 327mg, Sodium: 164mg, Potassium: 447mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1875IU, Vitamin C: 34.9mg, Calcium: 77mg, Iron: 3.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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6 Comments

  1. Candice says:

    5 stars
    This was great and super easy to make! I substituted the tomatoes with canned petite tomatoes with green chilis. Served it on toast spread with guacamole. It was amazing!

    1. Jean Choi says:

      Wow, that sounds delicious! Thanks so much for taking you time to leave a review!!

  2. LIMMNEY says:

    ALLERGIC TO COCONUT

    ANY SUBSTITUTIONS??

    1. Jean Choi says:

      You can use almond milk or regular full-fat milk!

  3. James Parks says:

    This is probably a very strange question, but since I’m allergic to eggs (both whites and yolks) as well as soy, can you suggest something I can use as a substitute? Thank you very much.

    1. Jean Choi says:

      I wouldn’t make this recipe if you are allergic to eggs. It’s the main ingredient. But you can try the same spices with cubed potatoes or sweet potatoes.