Chorizo and Eggs Scramble
A quick and delicious Chorizo and Eggs Scramble, perfect for a protein-packed and low-carb breakfast!
Equipment
- Large non-stick skillet
Ingredients
- 1 tablespoon olive oil
- 1 medium red bell pepper diced
- 1/4 cup chopped onion
- 1/4 teaspoon salt
- 2 cloves garlic minced
- 1 pound bulk chorizo (or links with casings removed)
- 8 large eggs
- 3 tablespoons heavy cream (for extra fluffy eggs)
- 4 ounces crumbled Cotija cheese (or shredded cheddar)
Instructions
- Heat the olive oil in a large non-stick skillet over medium heat. Add your diced red bell peppers and chopped onions, then sprinkle lightly with salt. Cook them for about 4 minutes until they start to soften. Stir in the minced garlic and cook for just 30 seconds more until it smells fragrant.
- Add the chorizo to the skillet. Use a wooden spoon to break it into small pieces as it cooks. Continue cooking for 7 to 8 minutes, until the chorizo is mostly browned and cooked through.
- While the chorizo cooks, whisk the eggs and heavy cream together in a medium bowl until thoroughly combined and smooth.
- Reduce the heat in your skillet to medium-low. Pour the whisked eggs evenly over the chorizo and veggies. Let the eggs sit undisturbed for 1 minute. Then, using a spatula, gently lift and fold the cooked egg from the edges towards the center, allowing any uncooked liquid egg to flow underneath. Keep cooking and gently folding until the eggs are fully cooked to your preference.
- Once the eggs are done, sprinkle the crumbled Cotija cheese over the top. Serve immediately and enjoy your delicious, protein-packed breakfast!
Notes
Nutrition Information per serving (approximate): Calories: 398 kcal, Total Carbohydrates: 5.6 g (Net Carbs: 4.1 g), Total Fat: 28.8 g, Protein: 23.7 g. This recipe is perfect for a Keto and Low Carb diet.
