Low Carb Mexican Eggs
Elevate your breakfast game with these Low Carb Mexican Eggs, a vibrant and nutritious dish that's packed with bold, authentic flavors! This quick and easy recipe combines fluffy, protein-rich eggs with a medley of sautéed vegetables, including red and green bell peppers, onions, cherry tomatoes, and a touch of heat from jalapeño. Infused with the smokiness of cumin and paprika, and topped with fresh cilantro and creamy avocado, every bite bursts with zesty Mexican-inspired taste. Perfect for a healthy, gluten-free breakfast or brunch, this recipe is ready in just 25 minutes and pairs beautifully with a squeeze of lime for a tangy finish. If you’re searching for a low-carb and high-protein meal that doesn’t skimp on flavor, these Mexican eggs are sure to become a go-to favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 small, diced onion
- 1 small, seeds removed and finely chopped jalapeño pepper
- 2 cloves, minced garlic
- 1 cup, halved cherry tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 1 medium, sliced avocado
- 1 medium, cut into wedges lime
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the diced red and green bell peppers and onion to the skillet. Sauté for about 4-5 minutes until the vegetables are softened.
Stir in the chopped jalapeño and minced garlic, cooking for an additional 1-2 minutes until fragrant.
Add the cherry tomatoes, ground cumin, smoked paprika, salt, and black pepper to the skillet. Stir well to combine and cook for another 2-3 minutes until the tomatoes are softened.
In a medium bowl, whisk the eggs until well beaten.
Reduce the skillet's heat to low. Pour the beaten eggs over the vegetable mixture, stirring slowly and cooking for about 3-5 minutes or until the eggs are just set.
Sprinkle the chopped cilantro over the eggs and gently mix.
Remove the skillet from the heat. Serve the eggs hot, topped with sliced avocado. Accompany with lime wedges on the side for squeezing over the dish before serving.
Nutrition Facts
Calories |
1123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2829 mg | 123% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 21.5 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 323 mg | 25% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2485 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
