A breakfast scramble is one of those meals you can make with a variety of ingredients. This one is inspired by Mexican flavors, but you can just as easily make one with Italian- or Mediterranean-inspired flavors. The Mexican chorizo, a spicy sausage, provides the zesty meat base to this scramble, and with creamy eggs, cheese, and scallions, this easy breakfast will keep you satisfied for hours. I use pepper Jack cheese for extra spice.
PREP 5 minutes
COOK 10 minutes
- 2 tablespoons ghee
- 6 ounces Mexican chorizo or other spicy sausage
- 6 large eggs
- 2 tablespoons heavy (whipping) cream Pink Himalayan salt
- Freshly ground black pepper½ cup shredded cheese, like pepper Jack, divided½ cup chopped scallions, white and green parts
1. In a large skillet over medium-high heat, melt the ghee. Add the sausage and sauté, browning for about 6 minutes, until cooked through.
2. In a medium bowl, whisk the eggs until frothy.
3. Add the cream, and season with pink Himalayan salt and pepper. Whisk to blend thoroughly.
4. Leaving the fat in the skillet, push the sausage to one side. Add the egg mixture to the other side of the skillet and heat until almost cooked through, about 3 minutes.
5. When the eggs are almost done, mix in half of the shredded cheese.
6. Mix the eggs and sausage together in the skillet. Top with the remaining shredded cheese and the scallions.
7. Spoon onto two plates and serve hot.
To take this scramble to the next level, you can add some toppings that will elevate the flavor profile and add healthy fat:
•Top the scramble with ½ sliced avocado, a diced jalapeño, and a dollop of sour cream.
•Top the scramble with 1 tablespoon of salsa, 1 tablespoon of sliced black olives, and 1 tablespoon of chopped fresh cilantro leaves.
If you can’t find Mexican chorizo, you can use regular ground beef and spices like garlic powder, cumin, and oregano.
Per Batch Calories: 1700; Total Fat: 139g; Carbs: 13g; Net Carbs: 11g; Fiber: 1g; Protein: 91g
Per Serving Calories: 850; Total Fat: 70g; Carbs: 7g; Net Carbs: 6g; Fiber: 1g; Protein: 46g