Low-Carb Tex Mex Migas | The KetoDiet Blog

Low-Carb Tex Mex Migas | The KetoDiet Blog

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Move over scrambled eggs, there’s new eggs in town and they’re causing a stir! Don’t get me wrong, I love a good simple scramble but sometimes it’s good to shake things up a bit right guys? Ready in just 15 minutes this Keto Tex Mex Migas is one of the tastiest easy egg breakfasts there is. Just make sure to have some keto tortilla chips and you are good to go!

The crunch from the low carb nachos against the fluffy, flavoursome eggs really makes it the king of breakfasts. I love to serve this one for brunch on a Sunday. It’s great one for sharing.

Feel free to add avocado and hot sauce to serve, this makes it extra tasty. I hope you enjoy it as much as I did.

Hands-on15 minutesOverall15 minutes

Nutritional values (per serving)

6.5 grams
6.2 grams
20.7 grams
32.5 grams
12.6 grams
422 calories

Total Carbs12.7gramsFiber6.2gramsNet Carbs6.5gramsProtein20.7gramsFat32.5gramsof which Saturated12.6gramsEnergy422kcalMagnesium80mg (20% RDA)Potassium527mg (26% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (21%), fat (72%)

Ingredients (makes 4 servings)

2 heaped tbsp ghee or butter (30 g/ 1.1 oz)
3 regular 8-inch Keto Tortillas (105 g/ 3.7 oz) – will take an additional hour to prepare, can be made in advance
1 large red pepper, chopped (164 g/ 5.8 oz)
1 small brown onion, chopped (70 g/ 2.5 oz)
2 cloves garlic, finely diced
1 jalapeno pepper, sliced (14 g/ 0.5 oz)
8 large eggs
1 cup cherry tomatoes, halved (150 g/ 5.3 oz)
½ cup grated cheddar cheese (57 g/ 2 oz)
¼ tsp sea salt or to taste
¼ cracked black pepper
To serve:

2 small spring onions, sliced (10 g/ 0.4 oz)
1 tbsp chopped fresh cilantro
Optional toppings:

1 tbsp Sriracha sauce (15 ml) – you can make your own
1 tbsp lime juice (15 ml)
1 large avocado, sliced (200 g/ 7.1 oz)
Instructions

Preheat the oven to 180 C/ 355 F (fan assisted). Prepare and bake the keto tortilla chips if you don’t have any. The tortilla chips can be made in advance and kept in an airtight container for up to a week.

Whisk the eggs, salt and pepper together in a mixing bowl and add ¼ cup of grated cheese (half of the total amount).
Heat the ghee or butter in a non-stick frying pan on a low-medium heat. Add the chopped peppers, onion and jalapeño. Fry for 3 – 4 minutes until the onions become translucent. Add the tomatoes and cook for 2 further minutes. Add the garlic for 1 further minute. Add the eggs and cook to your liking.
Place in the tortilla chips. Some wedged underneath and others round the side.
Sprinkle with the remaining cheese and bake in in the over for 3 minutes until the cheese melts.
Remove from the oven and serve with chopped fresh cilantro and spring onion. Optionally, add avocado, lime, sriracha hot sauce and a sprinkling more of cracked black pepper.
Best served fresh but can be stored in the fridge for 1 day.
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