Mexican Scramblers - Low Carb Recipe

Ingredients :

2 – 3 Eggs
Handful of fresh or frozen spinach or kale or chard
1 Tblsp Butter – diced into cubes
1 Tblsp Salsa (1g of carbs)
1 Frozen Sausage Patty or Fresh Ground Sausage Out of the Casing
Shredded Mexican or Cheddar Cheese
Salt & Pepper

Directions :

In a skillet on medium heat, put sausage patty & spinach in the pan with a little bit of water.  Cover and let steam to thaw and heat through. If using fresh sausage out of the casing, cook until browned.

In a small bowl, whisk together 3 eggs, butter, salt and pepper until mixed thoroughly.

Remove sausage from skillet and set aside temporarily.

Add 1 Tblsp butter to skillet.  Add eggs and stir to scramble.  While eggs are still a bit under cooked, remove from heat and cover.

Chop sausage into small pieces and add shredded cheese and sausage to eggs in the pan.

Cover to allow the cheese to melt.

Remove from pan and top with 1 Tblsp Salsa.

Difficulty : Easy
Serving Size : 1 Serving
Carbs per serving : 2g of carbs

Notes : I eat this or a variation of this for breakfast often.  The eggs cooked this way with the added butter and steamed make them extra creamy.  The lower heat you use when cooking the eggs the creamier they will be. You could also add a little diced onion and/or bell peppers for more flavor. 

I like going ultra low carb for breakfast, because that allows me to eat more carbs the rest of the day.

 

 

 

 

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