35+ Flavorful Authentic Mexican Egg Recipes to Spice Up Your Breakfast

Eggs are a staple ingredient in kitchens around the world, but few cuisines utilize them in such diverse and flavorful ways as Mexican cuisine.

Whether you’re craving a hearty breakfast, a satisfying lunch, or even a quick dinner, Mexican egg recipes bring unique spices and techniques that transform simple eggs into something extraordinary.

From classic huevos rancheros to flavorful chilaquiles, these 35+ authentic Mexican egg dishes will introduce you to a world of vibrant flavors, fresh ingredients, and bold spices that will keep you coming back for more.

Get ready to discover the rich, delicious world of Mexican eggs!

35+ Flavorful Authentic Mexican Egg Recipes to Spice Up Your Breakfast

Mexican cuisine offers a rich array of egg-based dishes that can suit any meal of the day, each bursting with flavors and textures that are sure to delight your taste buds.

From comforting morning meals to late-night snacks, these 35+ authentic Mexican egg recipes are a perfect way to bring a touch of Mexico to your kitchen.

So, gather your ingredients, fire up your stove, and dive into these mouthwatering dishes that celebrate the versatility of eggs in the most delicious ways possible.

Huevos Rancheros

Huevos Rancheros is a classic Mexican breakfast dish that can easily be turned into a satisfying keto lunch. It features eggs served on a crispy corn tortilla, topped with a vibrant, flavorful tomato-based sauce and served with avocado slices. The dish is naturally gluten-free and can be made low-carb by swapping the traditional corn tortillas for low-carb tortillas or serving it without any tortilla at all.

Ingredients:

• 4 large eggs
• 2 low-carb tortillas (optional)
• 1 cup fresh tomato sauce (made with tomatoes, garlic, onion, and cilantro)
• 1 tablespoon olive oil
• 1/2 cup sliced avocado
• 1/4 cup crumbled queso fresco (or any cheese of choice)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a medium pan, heat the olive oil over medium heat. Fry the eggs until the whites are set but the yolks remain runny (or to your desired doneness).
2. If using, heat the low-carb tortillas in another pan until crispy or just warm them up.
3. Meanwhile, prepare the tomato sauce by blending fresh tomatoes, garlic, onion, cilantro, salt, and pepper in a blender. Heat the sauce in a small saucepan over medium heat for 5-7 minutes to allow the flavors to meld together.
4. Place the tortillas (if using) on a plate and top with the fried eggs. Spoon the warm tomato sauce over the eggs.
5. Garnish with avocado slices, crumbled queso fresco, and fresh cilantro.
6. Serve immediately, enjoying a satisfying and flavorful keto-friendly lunch.

Huevos Rancheros is a delicious and versatile dish that can be adapted to fit any dietary preference, including keto. By focusing on fresh, whole ingredients like tomatoes, avocado, and eggs, this dish provides a balance of healthy fats and proteins, making it perfect for a low-carb lunch that is rich in flavor and nutrition. Whether you serve it with or without the tortillas, this dish is sure to satisfy.

Huevos a la Mexicana

Huevos a la Mexicana is a vibrant, Mexican-style scrambled egg dish made with tomatoes, onions, and fresh chilies. It’s a quick and easy low-carb meal that captures the essence of authentic Mexican cooking. This recipe uses simple, fresh ingredients, making it an ideal choice for a keto-friendly lunch that’s full of flavor and nutrients.

Ingredients:

• 4 large eggs
• 1/2 small onion, finely chopped
• 1 medium tomato, chopped
• 1-2 fresh jalapeños or serrano chilies, chopped (optional for extra heat)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the chopped onion and chilies (if using) and sauté for about 2-3 minutes until softened.
2. Add the chopped tomato to the pan and cook for another 3-4 minutes, allowing the tomato to soften and release its juices.
3. In a bowl, whisk the eggs with salt and pepper.
4. Pour the eggs into the pan with the vegetable mixture. Stir constantly as the eggs cook, creating soft, scrambled eggs.
5. Continue cooking for 2-3 minutes until the eggs are fully cooked but still creamy.
6. Garnish with fresh cilantro and serve hot.

Huevos a la Mexicana is an easy and vibrant way to enjoy eggs in a keto-friendly, low-carb lunch. The combination of eggs with fresh, sautéed tomatoes, onions, and chilies creates a simple yet flavorful dish that is packed with essential vitamins and healthy fats. This recipe showcases the bold flavors of Mexican cuisine while keeping carbs in check, making it an ideal option for anyone following a low-carb or keto lifestyle.

Mexican Egg Salad

This Mexican-inspired egg salad offers a refreshing take on the traditional egg salad. With creamy avocado, zesty lime, and a touch of heat from jalapeños, this dish is not only a low-carb option but also a satisfying and light keto lunch. Perfect for meal prepping, this egg salad is quick to prepare and keeps well in the fridge.

Ingredients:

• 6 large eggs, hard-boiled and chopped
• 1 ripe avocado, chopped
• 1/4 cup finely chopped red onion
• 1 tablespoon chopped fresh cilantro
• 1 small jalapeño, seeded and finely chopped (optional)
• 1 tablespoon fresh lime juice
• 2 tablespoons mayonnaise (or Greek yogurt for a lighter version)
• Salt and pepper to taste

Instructions:

1. Hard-boil the eggs by placing them in a pot of water and bringing it to a boil. Once boiling, reduce the heat and simmer for 10-12 minutes. Allow the eggs to cool before peeling and chopping them into small pieces.
2. In a mixing bowl, combine the chopped eggs, avocado, red onion, cilantro, and jalapeño (if using).
3. In a small bowl, mix the mayonnaise (or Greek yogurt) with lime juice, salt, and pepper to make a creamy dressing.
4. Add the dressing to the egg mixture and gently stir to combine, making sure the eggs and avocado are well-coated.
5. Chill the salad in the fridge for 30 minutes before serving, or enjoy immediately.

This Mexican egg salad is a perfect keto lunch that combines the rich, creamy texture of avocado with the protein-packed goodness of eggs. The addition of lime, cilantro, and jalapeños gives the dish a fresh, zesty flavor while keeping carbs low. It’s a versatile meal that can be made in advance, making it ideal for busy lunches or as a make-ahead dish for meal prep. The combination of healthy fats and protein makes this egg salad both filling and nutritious, a great choice for anyone following a low-carb diet.

Chilaquiles Verdes with Eggs

Chilaquiles Verdes is a beloved Mexican dish typically made with fried tortilla pieces, salsa, and cheese. To make this dish keto-friendly, we swap the traditional tortilla chips for low-carb tortilla chips or omit them entirely, making it a perfect option for those following a low-carb or keto diet. The combination of green salsa, eggs, and cheese creates a satisfying meal that is bursting with flavor.

Ingredients:

• 4 large eggs
• 1/2 cup homemade or store-bought green salsa (salsa verde)
• 1 tablespoon olive oil
• 1/4 cup crumbled queso fresco or shredded cheese of choice
• 1 tablespoon chopped fresh cilantro
• 1/4 avocado, sliced (optional)
• Salt and pepper to taste

Instructions:

1. In a medium-sized pan, heat olive oil over medium heat. Crack the eggs into the pan and fry them to your desired level of doneness (fried sunny-side up or scrambled). Remove the eggs from the pan and set aside.
2. In the same pan, heat the green salsa over medium heat for 2-3 minutes until it becomes warm and slightly bubbly.
3. If you’re using low-carb tortilla chips, add them to the salsa and stir to coat. If you’re omitting the chips, simply pour the salsa over the eggs.
4. Place the cooked eggs on a plate and pour the warm green salsa over them.
5. Top with crumbled queso fresco or shredded cheese, fresh cilantro, and avocado slices for added richness.
6. Serve immediately for a flavorful and filling low-carb lunch.

Chilaquiles Verdes with eggs is a perfect low-carb alternative to the classic Mexican dish. By skipping the high-carb tortilla chips and focusing on the zesty green salsa and eggs, this dish becomes a flavorful and filling meal that’s rich in healthy fats and protein. Whether served with cheese and avocado or enjoyed on its own, this dish brings the authentic flavors of Mexico to your keto kitchen.

Mexican Egg and Beef Skillet

This Mexican Egg and Beef Skillet combines ground beef, eggs, and bold Mexican spices for a hearty and satisfying keto-friendly meal. It’s a one-pan dish that’s easy to make and packed with protein, making it perfect for lunch or dinner. The addition of tomatoes, onion, and chili gives the dish an extra layer of flavor, making it a savory, satisfying meal.

Ingredients:

• 1 lb ground beef (preferably grass-fed or lean)
• 4 large eggs
• 1 small onion, diced
• 1/2 cup diced tomatoes (fresh or canned)
• 1-2 jalapeño peppers, chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and jalapeños (if using) and cook for 2-3 minutes until softened.
2. Add the ground beef to the skillet and cook until browned, breaking it up into small pieces as it cooks. Season with cumin, chili powder, garlic powder, salt, and pepper.
3. Once the beef is cooked through, add the diced tomatoes and let the mixture simmer for 5 minutes to allow the flavors to combine.
4. Create small wells in the beef mixture and crack the eggs into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness (sunny side up, poached, or scrambled).
5. Garnish with fresh cilantro and serve hot.

The Mexican Egg and Beef Skillet is a robust and flavorful keto meal that’s simple to make and full of hearty ingredients. The combination of ground beef and eggs provides plenty of protein and healthy fats, while the spices add bold, zesty flavors. This dish is perfect for meal prepping and makes an excellent option for a quick, low-carb lunch or dinner.

Mexican Poached Eggs in Tomato Broth (Huevos en Caldo de Jitomate)

Huevos en Caldo de Jitomate is a comforting and light Mexican dish featuring poached eggs in a flavorful tomato broth. This dish combines fresh tomatoes, onions, garlic, and spices to create a savory base for the eggs, making it a perfect keto-friendly meal. It’s naturally low in carbs and packed with healthy fats and proteins, ideal for a refreshing lunch.

Ingredients:

• 4 large eggs
• 2 medium tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup chicken broth (low-sodium or homemade)
• 1/4 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant.
2. Add the chopped tomatoes to the pan and cook for another 4-5 minutes until the tomatoes soften and release their juices.
3. Pour in the chicken broth, cumin, chili powder, smoked paprika (if using), salt, and pepper. Bring the broth to a simmer and cook for 5-7 minutes to allow the flavors to develop.
4. Carefully crack the eggs into the simmering broth, one at a time. Cover the saucepan and cook for 4-5 minutes, or until the eggs are poached to your desired consistency.
5. Remove the eggs from the broth and place them into bowls. Ladle the tomato broth over the eggs, ensuring they are well-coated.
6. Garnish with fresh cilantro and serve immediately.

Huevos en Caldo de Jitomate is a light yet flavorful dish that makes for a perfect low-carb and keto-friendly lunch. The poached eggs in the savory tomato broth create a delicate balance of flavors while providing essential nutrients from the eggs, tomatoes, and spices. This dish is refreshing and satisfying, making it a great option for those seeking a wholesome and comforting meal that fits within a keto diet.

Mexican Egg Casserole (Cazuela de Huevos)

Mexican Egg Casserole, or Cazuela de Huevos, is a one-dish meal that combines eggs, cheese, and a mix of vegetables in a rich tomato sauce. This dish is baked to perfection, making it a hearty and satisfying keto lunch. With the bold flavors of cumin, chili powder, and cilantro, it’s a savory and comforting meal that’s perfect for a group or as a meal prep option.

Ingredients:

• 6 large eggs
• 1/2 cup diced onion
• 1/2 cup diced bell pepper (red or green)
• 1/2 cup diced zucchini
• 1/2 cup chopped tomatoes (fresh or canned)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 cup heavy cream
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and zucchini, and sauté for 5 minutes until the vegetables begin to soften.
3. Add the chopped tomatoes, cumin, chili powder, garlic powder, salt, and pepper to the skillet. Stir well and let the mixture simmer for another 5-7 minutes until the vegetables are tender and the flavors are combined.
4. In a mixing bowl, whisk the eggs with heavy cream, salt, and pepper.
5. Grease a casserole dish and pour the sautéed vegetable mixture into the dish. Pour the egg mixture over the top, then sprinkle shredded cheese evenly over the casserole.
6. Bake for 25-30 minutes, or until the eggs are fully set and the cheese is melted and bubbly.
7. The Mexican Egg Casserole is a satisfying and filling keto-friendly dish that combines eggs, vegetables, and cheese in one hearty meal. The baked casserole has a comforting texture, and the spices add depth to the flavor. Perfect for meal prep or serving to a group, this recipe is an excellent low-carb option that is both nutritious and flavorful.

Egg-Stuffed Avocado (Aguacate Relleno de Huevo)

Egg-Stuffed Avocado is a simple, delicious, and visually appealing dish that brings together creamy avocado and protein-packed eggs in a low-carb, keto-friendly lunch. The combination of rich, ripe avocado and the baked egg creates a fulfilling meal that’s also a great source of healthy fats and protein.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• Salt and pepper to taste
• 1/4 teaspoon smoked paprika (optional)
• Fresh cilantro for garnish
• Lime wedges (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits. If the hole where the pit was is too small, scoop out a little bit of the flesh to create more space for the egg.
3. Place the avocado halves in a baking dish, cut side up.
4. Crack one egg into each avocado half. Be careful not to break the yolk.
5. Season with salt, pepper, and smoked paprika (if using).
6. Bake the avocados for 12-15 minutes, or until the egg whites are set but the yolks are still runny. You can cook for a few extra minutes if you prefer the yolk more well-done.
7. Garnish with fresh cilantro and serve with lime wedges on the side.

Egg-Stuffed Avocado is a delicious and filling keto meal that’s packed with healthy fats and protein. The creamy texture of avocado pairs perfectly with the soft, baked eggs, creating a balanced, nutritious lunch. This simple yet elegant dish is perfect for anyone following a low-carb or keto diet and is quick to prepare, making it ideal for busy days.

Mexican Scrambled Eggs with Chorizo (Huevos con Chorizo)

Huevos con Chorizo is a popular and flavorful Mexican breakfast dish that can easily transition into a keto-friendly lunch. The savory and spicy chorizo sausage pairs perfectly with scrambled eggs, creating a hearty and satisfying meal. This dish is naturally low-carb and full of protein and healthy fats, making it an excellent option for a keto lunch.

Ingredients:

• 4 large eggs
• 1/2 lb Mexican chorizo (either fresh or cooked)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
2. Add the chorizo to the skillet, breaking it apart with a spoon, and cook until browned and fully cooked through (about 5-7 minutes).
3. Crack the eggs into a bowl and whisk them with a pinch of salt and pepper.
4. Push the chorizo to one side of the skillet, then pour the beaten eggs into the empty side. Let them cook for 1-2 minutes before gently stirring and scrambling them together with the chorizo.
5. Continue cooking for 2-3 minutes until the eggs are fully scrambled and cooked through.
   Huevos con Chorizo is a hearty and flavorful dish that’s perfect for a keto-friendly lunch. The spicy, savory chorizo complements the scrambled eggs beautifully, creating a meal that’s both satisfying and packed with protein and healthy fats. This dish is simple to prepare and provides a delicious way to enjoy Mexican flavors while staying within your low-carb goals.

Mexican Frittata with Bell Peppers and Spinach (Frittata Mexicana con Pimientos y Espinacas)

This Mexican-inspired frittata combines eggs with vibrant bell peppers, fresh spinach, and the bold flavors of Mexican spices. It’s baked to perfection, creating a fluffy, savory meal that is both satisfying and nutritious. The frittata is keto-friendly and can be enjoyed for lunch, dinner, or even as a make-ahead meal for the week.

Ingredients:

• 6 large eggs
• 1/2 cup bell peppers (red, green, or yellow), diced
• 1 cup fresh spinach, chopped
• 1 small onion, diced
• 1/4 cup shredded cheese (optional, such as cheddar or Monterey Jack)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced onion and bell peppers and sauté for 3-4 minutes until softened.
3. Add the chopped spinach to the skillet and cook for another 1-2 minutes until wilted. Season with cumin, chili powder, salt, and pepper.
4. In a bowl, whisk the eggs and pour them over the vegetable mixture in the skillet.
5. If using, sprinkle shredded cheese on top of the frittata.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are fully set and the top is lightly golden.
7. Garnish with fresh cilantro and serve immediately.

This Mexican frittata with bell peppers and spinach is a delicious, low-carb meal that is bursting with flavor. The combination of eggs, vegetables, and spices creates a satisfying dish that’s packed with nutrients and healthy fats. It’s perfect for anyone following a keto diet and makes a great option for meal prep or a quick, flavorful lunch.

Mexican Egg and Shrimp Tacos (Tacos de Huevo con Camarones)

Tacos de Huevo con Camarones are a unique and delicious fusion of eggs and shrimp, making for a savory, low-carb taco filling. The shrimp adds a boost of protein and flavor, while the scrambled eggs create a rich and creamy texture. These tacos are served in lettuce leaves instead of traditional tortillas, keeping the dish keto-friendly.

Ingredients:

• 4 large eggs
• 1/2 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 small tomato, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 4 large lettuce leaves (for taco shells)
• Fresh cilantro for garnish
• Lime wedges (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the shrimp and sauté for 2-3 minutes, or until the shrimp turns pink and opaque. Remove from the skillet and set aside.
2. In the same skillet, add the chopped onion and cook for 2 minutes until softened. Add the chopped tomato, cumin, chili powder, salt, and pepper. Cook for an additional 3-4 minutes until the tomato breaks down.
3. In a bowl, whisk the eggs and pour them into the skillet. Scramble the eggs with the vegetable mixture, cooking for 2-3 minutes until the eggs are fully cooked.
4. Gently fold the cooked shrimp into the egg mixture.
5. Spoon the shrimp and egg mixture into the lettuce leaves, using them as taco shells.
   Mexican Egg and Shrimp Tacos offer a fresh, flavorful twist on traditional tacos. The shrimp adds a rich, seafood flavor that pairs beautifully with the creamy scrambled eggs. Using lettuce leaves as taco shells makes this dish completely keto-friendly, providing a satisfying and low-carb meal. Perfect for anyone craving a light yet filling lunch with a touch of Mexican flair.

Mexican Poached Eggs with Green Chili Sauce (Huevos Poblanos)

Huevos Poblanos is a flavorful Mexican dish that features poached eggs in a vibrant and spicy green chili sauce. This dish offers a wonderful combination of eggs and heat, providing a low-carb and keto-friendly option for lunch. The green chili sauce made with poblano peppers and tomatillos delivers a rich, smoky flavor that perfectly complements the poached eggs.

Ingredients:

• 4 large eggs
• 2 poblano peppers, roasted and peeled
• 4 tomatillos, husked and roasted
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. To roast the poblano peppers, place them on a grill or under a broiler until the skin is charred. Place the peppers in a plastic bag for 10 minutes, then peel off the skin, remove the seeds, and chop the peppers.
2. Roast the tomatillos in the same way, then chop them once they are cooled.
3. In a blender or food processor, combine the roasted poblano peppers, tomatillos, chopped onion, garlic, cumin, salt, and pepper. Blend until smooth.
4. Heat olive oil in a pan over medium heat. Pour the green chili sauce into the pan and simmer for 5 minutes to allow the flavors to meld together.
5. Carefully crack the eggs into the sauce and poach them for 4-5 minutes, or until the egg whites are set but the yolks remain runny.
6. Once the eggs are poached, carefully remove them from the sauce and place them on a plate. Spoon the green chili sauce over the eggs.
7. Garnish with fresh cilantro and serve immediately.

Huevos Poblanos offers a rich and smoky flavor with the poached eggs bathing in a delicious green chili sauce. This keto-friendly dish is low in carbs and high in protein, making it an excellent option for anyone on a low-carb or keto diet. The poblano and tomatillo sauce adds a depth of flavor that perfectly complements the eggs, creating a satisfying and flavorful meal that’s perfect for lunch.

Huevos Rancheros (Keto Style)

Huevos Rancheros is a traditional Mexican breakfast dish featuring fried eggs served on a tortilla with a flavorful tomato-based sauce. To make this dish keto-friendly, we skip the traditional tortillas and use a low-carb alternative or simply serve the eggs and sauce on a plate. The vibrant tomato salsa and the fried eggs make this a bold and satisfying meal perfect for lunch.

Ingredients:

• 4 large eggs
• 1/2 cup homemade or store-bought salsa roja (tomato-based sauce)
• 1 tablespoon olive oil
• 1/4 cup crumbled queso fresco or shredded cheese
• 1/4 avocado, sliced
• 1 tablespoon chopped fresh cilantro
• Salt and pepper to taste
• 2 low-carb tortillas or lettuce leaves (optional)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Crack the eggs into the pan and fry them to your desired level of doneness. Season with salt and pepper.
2. While the eggs are cooking, heat the salsa roja in a separate pan over low heat for 2-3 minutes until warm.
3. If using, warm the low-carb tortillas or prepare lettuce leaves to serve as the base for the eggs and sauce.
4. Once the eggs are cooked, place them on the tortillas or plate and spoon the warm salsa over the top.
5. Garnish with crumbled queso fresco, avocado slices, and chopped cilantro.
6. Serve immediately and enjoy a hearty, low-carb Mexican lunch.

Keto-style Huevos Rancheros offers a delicious, low-carb version of a Mexican classic. By skipping the high-carb tortillas and opting for a low-carb base or serving the dish directly on a plate, it maintains the bold flavors of the traditional recipe while staying keto-friendly. The combination of eggs, salsa, cheese, and avocado makes for a rich, satisfying lunch that’s full of protein, healthy fats, and Mexican flair.

Mexican Egg and Zucchini Stir-Fry (Revuelto de Huevo con Calabacitas)

Revuelto de Huevo con Calabacitas is a quick and easy Mexican stir-fry that combines scrambled eggs with zucchini and other vegetables. This dish is light yet satisfying, with the zucchini providing a subtle sweetness and the eggs adding protein and richness. It’s a perfect keto-friendly meal that can be enjoyed as a light lunch or dinner.

Ingredients:

• 4 large eggs
• 1 medium zucchini, diced
• 1/2 small onion, chopped
• 1 small tomato, diced
• 1 tablespoon olive oil
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
2. Add the diced zucchini and cook for 4-5 minutes until the zucchini begins to soften and turn golden.
3. Add the diced tomato, cumin, chili powder, salt, and pepper. Stir and cook for another 2 minutes.
4. Crack the eggs into the pan and scramble them with the vegetables. Cook until the eggs are fully set and cooked through, about 3-4 minutes.
5. Garnish with fresh cilantro and serve immediately.

Mexican Egg and Zucchini Stir-Fry is a vibrant and light keto meal that combines eggs with fresh vegetables. The zucchini adds a lovely texture, while the eggs provide the protein and creaminess to tie the dish together. This dish is quick, simple, and perfect for anyone looking for a nutritious, low-carb lunch option.

Mexican Egg and Cheese Stuffed Peppers (Pimientos Rellenos de Huevo y Queso)

Mexican Egg and Cheese Stuffed Peppers are a fun and flavorful way to enjoy eggs while staying within your keto goals. The combination of eggs and cheese stuffed into bell peppers makes for a colorful, protein-packed dish that is both satisfying and filling. The peppers add a mild sweetness and vibrant flavor, while the eggs and cheese create a creamy, comforting filling.

Ingredients:

• 4 large eggs
• 2 large bell peppers (any color), halved and deseeded
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1 tablespoon olive oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the bell peppers in half and remove the seeds and stems. Place them in a baking dish.
3. In a bowl, whisk the eggs with salt, pepper, cumin, and chili powder.
4. Carefully pour the beaten eggs into the hollowed-out bell peppers, filling them halfway.
5. Sprinkle the shredded cheese over the eggs in the peppers, then fill the peppers to the top with the remaining egg mixture.
6. Bake for 20-25 minutes, or until the eggs are fully cooked and set.
7. Garnish with fresh cilantro and serve immediately.

Mexican Egg and Cheese Stuffed Peppers are a delightful and colorful keto-friendly meal. The combination of eggs, cheese, and bell peppers creates a hearty and satisfying dish that’s perfect for lunch. The peppers add a slight sweetness, while the eggs and cheese provide protein and richness, making it a balanced and flavorful low-carb option.

Note: More recipes are coming soon