Keto Mexican Breakfast Scramble: Spicy Chorizo & Bell Pepper Delight

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 large eggs
• 1 lb ground spicy chorizo
• 2 bell peppers (any color)
• 1/2 medium white onion
• 1/4 cup fresh cilantro, chopped
• 1/2 cup shredded cheese (Mexican blend or Monterey Jack)
• 1/4 tsp ground black pepper
• 1/4 tsp sea salt
• 1 tbsp olive oil
• Optional: 1 avocado, sliced for garnish

Instructions

1. Preheat a large skillet over medium heat. Add olive oil and cook the ground spicy chorizo until browned, breaking up any lumps, about 5 7 minutes. Dice bell peppers and white onion. Add to the skillet with the cooked chorizo and cook for an additional 3 4 minutes or until softened. In a separate bowl, whisk together the eggs, ground black pepper, and sea salt. Pour the egg mixture into the skillet, stirring occasionally to scramble. When the eggs are almost set, add the shredded cheese and fresh cilantro. Cook until the cheese is melted and the eggs are fully cooked, about 2 3 minutes. Remove from heat, transfer the scramble onto a serving plate, and garnish with sliced avocado if desired.

Chef’s Insight

Ensure you don't overcook the eggs, so they remain moist and creamy.

Notes

Feel free to add hot sauce or salsa for extra spice and flavor.