Mexican Egg Scramble

Servings: 2
Calories: 505.8kcal/15.3kJ (per serving)
Fat: 41.4g (per serving)
Carbs: 2.8g (per serving)
Protein: 30.1g (per serving)

About

Mexican Egg Scramble sounds easy enough, but do you know how to make the fluffiest and softest eggs? Many would suggest stirring milk or cream into your egg yolks, but we don’t need those unnecessary additional carbs. Instead, melting butter into your skillet and continually stirring your eggs as they cook are a prime pair of tips for eggs you’ll want to be eating every morning. Some melty cheese and slightly spicy chorizo sausage make this a breakfast you can’t pass up!

– Jessica L

Ingredients

3 ounce chorizo
4 large egg
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon spices onion powder
¼ teaspoon spices garlic powder
½ teaspoon spices paprika
2 ounce pepperjack cheese
1 tablespoon butter
1 tablespoon cilantro, raw, coriander leaves

Instructions

Heat a skillet on medium-high heat and place in the chorizo. Use a spatula to break up the meat and cook it to a crisp (but not burnt). Set the chorizo aside to cool and drain the extra fat from the pan.
In a bowl, whisk together the eggs, salt, pepper, onion powder, garlic powder, and paprika. Slice the cheese into thin slices and set this next to your bowl of egg.
Return the skillet to medium-low heat, and melt in the butter to deglaze the pan. Pour the egg mixture in the skillet. Continually stir the eggs with your spatula as they cook for fluffy and smooth eggs.
When the eggs are about halfway cooked through, place the cheese in the skillet. Continue stirring the cooking eggs until they are completely done.
To serve, divide the scrambled eggs across two plates. Top them evenly with the crumbled chorizo. Chop the cilantro and distribute this over the eggs as well. Enjoy!