Mexican Scrambled Eggs

If you are tired of plain, boring scrambled eggs for breakfast, kick it up a notch and make these spicy, Mexican scrambled eggs for a change. They make a great brunch for company, and if you’re not limiting carbs, serve with tortillas.

  • 6 lg Eggs
  • ½ cup Full-fat coconut milk
  • 2 tsp Chili powder
  • ½ tsp Cumin
  • ½ tsp Fresh garlic, crushed
  • 2 tbs Cilantro, chopped
  • 2 tbs Avocado oil
  • ½ med Red onion, chopped
  • ¼ cup Red or orange bell pepper, chopped
  • 2 sm Jalapeño peppers, seeded and chopped
  • 8 sm Cherry tomatoes, quartered
  • 1 tsp Salt and pepper, to taste
  • 1-2 dashes Hot sauce to taste
  • 1 med Avocado, sliced for garnish

1. In a large bowl, whisk eggs, coconut milk, chili powder, cumin, garlic, ½ teaspoon salt and pepper and cilantro. Set aside.

2. Heat coconut oil in a large skillet over medium heat.

3. To the skillet, add onion, bell and jalapeño peppers, tomatoes and ½ teaspoon salt and pepper. Cook until soft.

4. Add eggs mixture and cook 5 minutes or until cooked through, stirring the eggs a few times.

5. Serve with avocado slices.

Serves 2-3 | Time to Table 20-25 mins