Keto Mexican Breakfast Skillet with Avocado Crema & Fresh Tomato Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz chorizo sausage 8 large eggs 1/2 cup heavy cream 1/4 tsp salt 1/4 tsp black pepper 1 tbsp avocado oil 1 small ripe avocado, mashed 1/4 cup fresh cilantro, finely chopped 2 cups cherry tomatoes, halved 1 small red onion, finely diced 1 jalapeño pepper, finely chopped (optional) 1 lime, juiced 1/4 tsp salt 1/4 tsp black pepper

Instructions

1. In a large skillet, cook the chorizo over medium heat until browned and cooked through. Remove from the skillet and set aside.
2. In a separate bowl, whisk together the eggs, heavy cream, salt, and black pepper.
3. Add avocado oil to the skillet used for cooking the chorizo and pour in the egg mixture. Cook over medium low heat, stirring occasionally, until scrambled to desired consistency. Remove from heat.
4. In a small bowl, mix together mashed avocado, chopped cilantro, lime juice, salt, and black pepper to create the avocado crema.
5. In another bowl, combine cherry tomatoes, red onion, jalapeño (if using), lime juice, salt, and black pepper to prepare the fresh tomato salsa.
6. To assemble, spread scrambled eggs onto a serving platter or individual plates, top with cooked chorizo, drizzle with avocado crema, and finish with a generous helping of fresh tomato salsa.

Chef’s Insight

For added texture, consider sprinkling chopped fresh cilantro over the finished dish.

Notes

Feel free to adjust the spice level by adding more or less jalapeño pepper according to personal preference.