Paleo Mexican Scrambled Eggs
Print Recipe
5 from 6 votes

Paleo Mexican Scrambled Eggs

Make scrambled eggs a bit more exciting with these Paleo Mexican Scrambled Eggs. Such delicious breakfast guaranteed to please a crowd!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Servings: 3 servings
Calories: 233kcal
Author: Jean Choi


  • 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 jalapeńo peppers seeded and chopped
  • 8 baby tomatoes quartered
  • Salt and pepper to taste
  • Dash of Don Victor® Red Piquin Hot Sauce or more to taste
  • Avocado slices for garnish


  • 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, jalapeńo 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 Victor® Red Piquin Hot Sauce and garnish with avocado slices. Enjoy!


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