Tex-Mex Scrambled Eggs (Migas)
One of my favorite places to grab a Paleo-friendly breakfast around here is Kerbey Lane Cafe. They have the best omelets, many of them with a Southwestern flare. If you don’t eat Paleo, feel free to use crumbled corn chips.
Need Help Meal Planning?
Feeling uninspired or struggling to stick to your Paleo or autoimmune protocol diet? It helps to have a plan. Real Plans will create a custom plan for your family’s size, schedule, and needs and it’s just $6/month if you sign up for an annual subscription. This is a great next step for those of you that have finished 28 Days of AIP and are looking to keep the ball rolling with new, exciting recipes!
Tex-Mex Scrambled Eggs (Migas)
Ingredients
- 8 medium eggs beaten
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons coconut oil
- 2 small avocado chopped
- 2 small tomato chopped
- 1/2 cup plantain chips crumbled
- 1/4 cup cilantro chopped
- 1 tablespoon lime juice
Equipment
Instructions
- Whisk the eggs with the salt and pepper.
- Heat the oil in a skillet over medium and cook the eggs, stirring occasionally, until scrambled (they should look wet but not runny).
- Remove the eggs from the heat and stir in the remaining ingredients, then serve.
Nutrition
Calories: 529kcal | Carbohydrates: 30g | Protein: 15g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 372mg | Sodium: 620mg | Potassium: 991mg | Fiber: 10g | Sugar: 14g | Vitamin A: 2100IU | Vitamin C: 33.8mg | Calcium: 70mg | Iron: 2.9mg