Mexican Scrambled Eggs

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

Difficulty: Easy

Total Time to Make: 25 minutes

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 2

Ingredients

  • 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

Direction

  1. In a large skillet, heat up the coconut oil on medium heat.
  2. Saute the sausage, zucchini, bell peppers, and tomato until both the meat and vegetables are cook through.
  3. While the meat and vegetables are cooking; in a large bowl whisk the eggs, paprika, oregano.
  4. Slowly pour in the egg mixture into the skillet with the meat and vegetables.
  5. Season with salt and pepper and constantly stir until the eggs are cooked.
  6. Enjoy!

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!

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