Tex-Mex Breakfast Scramble

Tex-Mex Breakfast Scramble

This quick and tasty Paleo casserole recipe combines sautéed chicken, eggs and vegetables together with Tex-Mex spices like cumin and chili powder. This Paleo recipe can easily be modified to be vegetarian by leaving out the chicken. You could also replace the chicken with steak, turkey, sausage, lamb, or any type of meat of your choice. Feel free to add other spices like chipotle seasoning to your taste as well.

Yields2 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 1 tbsp coconut oil fro cooking chicken
 ¾ lb chicken breast, bonless, skinless
 1 tsp coconut oil or tallow, lard, or bacon drippings
 4 large eggs
 ½ tsp cumin
 ½ tsp chilli powder (or ground chipotle)
 ¼ tsp sea salt (optional)
 1 tbsp water
 ¼ medium onion, red diced
 1 medium bell prepper(s), green
 1 medium jalapeno pepper(s) diced (optional)
 1 medium tomato(es) diced
 ¼ cup cilantro, fresh chopped

1

Heat a large sauté pan over medium-high heat and add 1 TB coconut oil or other cooking oil of your choice when hot. Season chicken breasts with sea salt and pepper if desired and sauté for 10-15 minutes, turning once or twice until fully cooked. Chop into bite-size pieces.

2

Heat coconut oil in a medium skillet over medium-high heat.

3

Meanwhile, break eggs into a small bowl. Add cumin, chili powder, sea salt, and water. Scramble with a fork until fully combined.

4

Add onions, bell peppers, and jalapeno to the hot skillet. Saute 3-5 minutes, or until slightly softened.

5

Add eggs and pre-cooked chicken, and cook while continuously stirring until eggs are light and fluffy.

6

Remove from heat. Stir in tomatoes, and top with fresh cilantro to serve.

Nutrition Facts

Serving Size 1/2

Servings 2


Amount Per Serving
Calories 594
% Daily Value *
Total Fat 32g50%
Saturated Fat 18g90%
Trans Fat 0g
Cholesterol 512mg171%
Sodium 740mg31%
Potassium 850mg25%
Total Carbohydrate 8g3%
Dietary Fiber 3g12%
Sugars 4g
Protein 65g130%

Vitamin A 32%
Vitamin C 236%
Calcium 10%
Iron 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 tbsp coconut oil fro cooking chicken
 ¾ lb chicken breast, bonless, skinless
 1 tsp coconut oil or tallow, lard, or bacon drippings
 4 large eggs
 ½ tsp cumin
 ½ tsp chilli powder (or ground chipotle)
 ¼ tsp sea salt (optional)
 1 tbsp water
 ¼ medium onion, red diced
 1 medium bell prepper(s), green
 1 medium jalapeno pepper(s) diced (optional)
 1 medium tomato(es) diced
 ¼ cup cilantro, fresh chopped

Directions

1

Heat a large sauté pan over medium-high heat and add 1 TB coconut oil or other cooking oil of your choice when hot. Season chicken breasts with sea salt and pepper if desired and sauté for 10-15 minutes, turning once or twice until fully cooked. Chop into bite-size pieces.

2

Heat coconut oil in a medium skillet over medium-high heat.

3

Meanwhile, break eggs into a small bowl. Add cumin, chili powder, sea salt, and water. Scramble with a fork until fully combined.

4

Add onions, bell peppers, and jalapeno to the hot skillet. Saute 3-5 minutes, or until slightly softened.

5

Add eggs and pre-cooked chicken, and cook while continuously stirring until eggs are light and fluffy.

6

Remove from heat. Stir in tomatoes, and top with fresh cilantro to serve.

Tex-Mex Breakfast Scramble

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