Fiesta Scrambled Eggs #ketofriendly

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When you teenage son gives your dinner a compliment like “10 out of 10, would recommend” – you know it is a win for sure. This dish was so tasty and really rather easy to make. Fiesta Scrambled Eggs is a protein packed breakfast for dinner that I am sure your family is going to devour.

Fiesta Scrambled Eggs

You could totally serve this wrapped in a tortilla like a yummy breakfast burrito. To keep it keto, I, personally, just ate it on it’s own. A nice toasted tortilla was requested by the hubs and he loved it. The green chilies mixed with the ground pork gives such a wonderful flavor.

It’s important to not mix the eggs into the ground pork. Simple pour the beaten egg mixture in the center of the pan, give it a little giggle so it flattens out some and then put on the lid. You want to let the eggs cook together and when you spread it out too much you don’t get the nice big pieces of egg. You will get the chance to mix it together once the egg is cooked through.

Fiesta Scrambled Eggs

While I only added a little more cheese and cilantro for a garnish, you could certainly do a bit more like sour cream, salsa, diced tomatoes, olives, avocado…really anything you would put on your tacos you could put on this. You could also use black beans instead of pinto beans, though it might not look as appealing, it would taste great. If you wanted it to have little more kick you could swap out the can of green chilis for a can of diced jalapenos (though I would probably reduce to the 4 oz can).

Now Let’s Get Cookin’!

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Fiesta Scrambled Eggs

A protein packed breakfast for dinner that your family is going to devour.
Course Breakfast, Main Course
Cuisine American, Mexican
Keyword beans, egg, egg recipes, ground pork, keto
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 1 lb Ground Pork
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tbsp Avocado Oil
  • 3 Garlic Cloves minced
  • ½ Yellow Onion diced
  • 1 7 oz can Green Chilies
  • 2 15 oz can Pinto Beans drained
  • 12 Eggs beaten
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 cup Cheddar Cheese
  • ½ cup Cilantro chopped, plus more for garnish

Garnish ideas (optional)

  • Sour Cream
  • Avocado Slices
  • Black Olives
  • Diced Tomatoes
  • Taco Sauce

Instructions

  • Prepare all of the ingredients.
  • In a large saute pan over medium high heat, add oil, onions and garlic. Cook for 3 minutes then add ground pork, green chilies, cumin and chili powder. Cook until no longer pink then add pinto beans.
  • In a bowl, combine eggs, salt, pepper, cilantro and cheese. Pour over pork mixture in pan. Cover with lid and let cook for 15 minutes. Remove lid and check that eggs are just set. With a large spoon, break up eggs and pork.
  • Serve with your desired toppings.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

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