Description
This mixture also makes great breakfast tacos on low carb wraps. The best tasting option for chorizo is homemade, or made at a local butcher, but for this recipe I used a readily available store product to help those who don’t have access to fresh made. Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, gluten free, dairy free.
Ingredients
- 9 ounces, fluid Cacique Pork Chorizo
- ¼ cups Yellow Onion, Chopped
- 8 whole Large Eggs, Whisked
- 4 Tablespoons Salsa (I Use La Victoria Thick ‘n Chunky)
- 1 whole Medium Haas Avocado, Cubed
- 2 whole Green Onions, Sliced
- 4 Tablespoons Cilantro, Rough Chopped
- 1 whole Lime, Quartered
Preparation
Brown chorizo in a large nonstick skillet, breaking it up into crumbles as it gets cooked. While it’s cooking, chop onion. Toss the onion in the pan to cook with the chorizo. When the chorizo is browned and the onion is done, remove mixture to a bowl. Set aside. Do not drain grease.
Scramble eggs in the same pan. Then add the chorizo mixture back to your eggs and mix well, breaking up large pieces of egg.
Spoon chorizo and egg mixture out into serving bowls. Divide remaining ingredients between bowls.
Leftovers can be stored in the refrigerator for several days.
Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 390, Total Fat 29 g, Saturated Fat 9 g, Sodium 772 mg, Potassium 359 mg, Total Carbohydrate 11 g, Dietary Fiber 3 g , Net Carbs 8 g, Sugars 2 g, Protein 23 g. Macos: 68% fat, 24% protein, 8% carbs
© April 4, 2017 Roxana Lopez for Aunt Rocky’s
For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.
