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
Servings: 3 servings
- 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: 37.5% | Vitamin C: 42.3% | Calcium: 7.7% | Iron: 20.3%