Low Carb Mexican Eggs

Start your day with a flavorful twist by diving into these Low Carb Mexican Eggs—a vibrant, protein-packed breakfast that’s both nutritious and satisfying. Sautéed bell peppers, cherry tomatoes, onion, and a hint of jalapeño come together with fragrant cumin and smoked paprika to create a bold, zesty base for fluffy scrambled eggs. Garnished with fresh cilantro and creamy avocado slices, this low-carb, keto-friendly dish is bursting with authentic Mexican-inspired flavors. Perfect in just 25 minutes, it’s an ideal recipe for busy mornings or a quick, healthy brunch. Serve it with a squeeze of lime for a refreshing citrus kick that ties it all together!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

In a large skillet, heat the olive oil over medium heat.

Step 2

Add the diced red and green bell peppers and onion to the skillet. Sauté for about 4-5 minutes until the vegetables are softened.

Step 3

Stir in the chopped jalapeño and minced garlic, cooking for an additional 1-2 minutes until fragrant.

Step 4

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.

Step 5

In a medium bowl, whisk the eggs until well beaten.

Step 6

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.

Step 7

Sprinkle the chopped cilantro over the eggs and gently mix.

Step 8

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

Serving size	(1118.7g)

Amount per serving	% Daily Value*
Calories	1122.9

Total Fat 80.8g	0%
Saturated Fat 17.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 1116mg	0%
Sodium 2828.8mg	0%
Total Carbohydrate 59.6g	0%
Dietary Fiber 22.6g	0%
Total Sugars 21.5g
Protein 48.1g	0%

Vitamin D 246IU	0%
Calcium 323.3mg	0%
Iron 11.2mg	0%
Potassium 2485.0mg	0%

*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.

Source of Calories

Fat: 62.8%

Protein: 16.6%

Carbs: 20.6%