These scrambled eggs have an awesome kick and are great for breakfast or dinner!

I start off by browning the chorizo in one pan and put the olive oil & peppers in another pan.  I use mini-peppers, since I always have them in my fridge & they’re quick & easy to cut up, but regular bell pepper is fine to use as well.

After the peppers have cooked in the olive oil for about 5 minutes, I add in the eggs & heavy whipping cream & stir everything together.  As it cooks over low heat, I continue stirring, until the eggs are fully cooked.

I then mix in the cooked chorizo & top off with fiesta blend shredded cheese, then serve!

I hope you enjoy this recipe as much as I do!  Also, don’t forget to tag #KetoYum, #KetoYumFood, & @KetoYumFood when posting photos to your social media!

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Pork Chorizo Scrambled Eggs

These scrambled eggs have an awesome kick and are great for breakfast or dinner!

Cuisine

Gluten Free, Keto, Sugar Free

Servings

servings

Ingredients

• 1 tube pork chorizo (9oz)
• 2 Tbsp olive oil
• 1/4 cup bell peppers chopped
• 6 large eggs
• 2 Tbsp heavy whipping cream
• 1/4 cup shredded fiesta cheese

Cuisine Gluten Free, Keto, Sugar Free Servings servings Ingredients 1 tube pork chorizo (9oz) 2 Tbsp olive oil 1/4 cup bell peppers chopped 6 large eggs 2 Tbsp heavy whipping cream 1/4 cup shredded fiesta cheese

Instructions

1. Brown pork chorizo in a pan over medium-low heat.
2. Place olive oil & peppers in another pan over low heat, stirring occasionally for about 5 minutes.
3. Add eggs & heavy whipping cream to peppers & olive oil pan, mix well, & cook over low heat, while stirring regularly, until egg is fully cooked.
4. Add cooked chorizo, stir, & sprinkle with shredded fiesta cheese.
5. Remove from heat & serve!

Recipe Notes