Tex-Mex doesn’t have to mean just carne and chili — you can enjoy the zing and freshness of the south in a perfectly paleo-friendly way! Stir some salsa spirit into a prim and proper breakfast by adding just a few choice veggies and spices! After all, Mexican cuisine is all about color and vivacity; and there’s no reason to miss out on that in any meal of the day, even one with plain old scrambled eggs.
Mexican Scrambled Eggs
Total Time to Make: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
- 1 small tomato, dicedPurge From Cache
- 1/2 zucchini, diced
- 1/2 green onion (Scallion, spring onion), chopped
- 4 eggs
- 1 beef sausage
- 1/4 red bell pepper, diced
- 1/4 yellow bell pepper, diced
- 1/4 teaspoon oregano
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon coconut oil
- In a large skillet, heat up the coconut oil on medium heat.
- Saute the sausage, zucchini, bell peppers, and tomato until both the meat and vegetables are cook through.
- While the meat and vegetables are cooking; in a large bowl whisk the eggs, paprika, oregano.
- Slowly pour in the egg mixture into the skillet with the meat and vegetables.
- Season with salt and pepper and constantly stir until the eggs are cooked.
Tex-Mex eggs look good simply because they’ll make you feel good. Bright red bell peppers are one of the richest red bell peppers and vitamin C sources you’ll get, and they do their bit in fighting heart disease and boosting your immunity. The zucchini matches up with its vitamin A and potassium levels. With their naturally strong flavors at your disposal, you won’t have to do much to give your taste-buds a party.
Your scrambled eggs can spice up your other elements of breakfast too— give it a try with a stack of pancakes or a few strips of paleo bacon!