Description
When it comes to eggs, we often just go the easy route and scramble, fry or make them into an omelette. Well, try this classic Mexican dish for a more flavorful and fun way to have eggs … and with grass-fed ground beef for a very filling and balanced breakfast.
Ingredients
Scale
- 1 teaspoon coconut oil
- ½ pound grass-fed ground beef
- ½ red onion, diced
- 2 small jalapeños, stem removed, diced (seeds removed)
- 2 tablespoons grass-fed cream cheese
- 1 teaspoon oregano
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 6 large eggs, fried or scrambled
Toppings
- 1–2 fresh tomatoes, diced — or use pico de gallo
- 1 avocado, pitted and sliced
- half a bunch fresh cilantro, chopped
Instructions
- In a large skillet, over medium heat, add in coconut oil and grass-fed beef, stirring occasionally until the beef is browned, about 5–7 minutes.
- Add in the onion, jalapeño, cream cheese, oregano, salt and pepper, stirring until onion becomes translucent and remove from heat.
- In a separate pan, over medium-low heat, cook the eggs as desired.
- Heat up tortillas in the oven at 350 degrees for 2 minutes. Try to use Paleo tortillas, organic corn or sprouted wheat tortillas.
- Place the heated tortilla on four plates, then spoon in the separate eggs and meat dishes. Top with fresh salsa/tomato, avocado and cilantro.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Breakfasts
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (315 g)
- Calories: 502
- Sugar: 4.3g
- Sodium: 687 mg
- Fat: 30 g
- Saturated Fat: 10.3 g
- Unsaturated Fat: 16.7 g
- Trans Fat: 0.5 g
- Carbohydrates: 28.5 g
- Fiber: 8.8 g
- Protein: 30.2 g
- Cholesterol: 336 mg