Tex-Mex Breakfast Scramble

paleo-recipes_tex-mex-breakfast

This casserole combines sautéed chicken, eggs and vegetables with Tex-Mex spices like cumin and chili powder. If you want a lighter breakfast, you can leave out the chicken. You could also replace the chicken with steak, turkey, sausage, or lamb. Feel free to add other spices like chipotle seasoning to your taste.

Recipe makes 2 servings.
Approximate Cook Time: 30 minutes
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Votes: 21
Rating: 4.29
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Ingredients

1 tablespoon(s) coconut oil, for cooking chicken
3/4 pound(s) chicken breasts, boneless, skinless
1 teaspoon(s) coconut oil, or tallow, lard, or bacon drippings
4 large egg(s)
1/2 teaspoon(s) cumin
1/2 teaspoon(s) chili powder, (or ground chipotle)
1/4 teaspoon(s) sea salt, (optional)
1 tablespoon(s) water
1/4 medium onion(s), red, diced
1 medium bell pepper(s), green, diced
1 medium jalapeno pepper(s), diced (optional)
1 medium tomato(es), diced
1/4 cup(s) cilantro, fresh, chopped

Instructions

  1. Heat a large sauté pan over medium-high heat and add 1 TB coconut oil or other cooking oil of your choice when hot. Season chicken breasts with sea salt and pepper if desired and sauté for 10-15 minutes, turning once or twice until fully cooked. Chop into bite-size pieces.
  2. Heat coconut oil in a medium skillet over medium-high heat.
  3. Meanwhile, break eggs into a small bowl. Add cumin, chili powder, sea salt, and water. Scramble with a fork until fully combined.
  4. Add onions, bell peppers, and jalapeno to the hot skillet. Saute 3-5 minutes, or until slightly softened.
  5. Add eggs and pre-cooked chicken, and cook while continuously stirring until eggs are light and fluffy.
  6. Remove from heat. Stir in tomatoes, and top with fresh cilantro to serve.


17 Comments

  1. Berndawg

    Does the chicken need to be cooked beforehand?

  2. jjoh158

    yes. the chicken is precooked on sunday

  3. tlalarn

    This is a lot of calories! What would the calories be if you eliminate the Chicken?

  4. brad

    how many servings does this make?

  5. cw822

    If i create this recipe online, I can only come up w/358 calories/serving. Is it possible to verify the nutritional information?

  6. Tiki Jenni

    This is much better than some fast food breakfast. It doesn’t sound that bad for you. They are fresh ingredients.
    If you fill yourself up with healthy foods, you will be less likely to snack on bad foods later in the day:)

  7. Thenuttfamily

    I made this and omitted the chicken. I can’t do chicken and eggs for some reason. Still was really good!

  8. PKHPaleo

    Very tasty. I only had 6 oz of cooked chicken total available so I added in 2 chicken breakfast sausages to give us 8 oz of protein, I sort of feel like 6 oz chicken each AND 2 whole eggs a piece would be a bit much. I also added both chili and chipotle seasonings since we like a bit of spice. Even missing the additional 4 oz of meat it was Very Filling. I also liked the flavor of the mixed meats and will probably make that a regular habit for this dish.

  9. cw822

    I am not understanding how the calories are so high in this recipe? Especially the carb count of 22g. I used MFP to create this recipe and it only calculates to 358/person.

  10. buschbet

    Is the chicken 12oz cooked or 12oz raw?

    • Neely Quinn

      buschbet – 12 oz raw

  11. tonythetankengine

    Does it matter if the chicken is pre-cooked on a Tuesday?

    • Neely

      tonythetankengine – Nope, not at all.

  12. Karen

    Would love your news on paleo lifestyle

  13. pegstermm

    eggs and chicken in the same recipe??? that’s not breakfast, that’s a vendetta. I couldn’t eat that, sorry.

  14. Boo

    Why are you asking about calories? This is the Paleo diet and you need the chicken. If you want to dump calories the go on weight watchers.

  15. Narroway

    This is good with about any type of meat. I used steak, lamb, and turkey it was great with all.

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Tex-Mex Breakfast Scramble

Number of servings 2
Approximate cooking time: 30 minutes

Nutritional information provided to Paleo Plan
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Ingredients

1 tablespoon(s) coconut oil, for cooking chicken
3/4 pound(s) chicken breasts, boneless, skinless
1 teaspoon(s) coconut oil, or tallow, lard, or bacon drippings
4 large egg(s)
1/2 teaspoon(s) cumin
1/2 teaspoon(s) chili powder, (or ground chipotle)
1/4 teaspoon(s) sea salt, (optional)
1 tablespoon(s) water
1/4 medium onion(s), red, diced
1 medium bell pepper(s), green, diced
1 medium jalapeno pepper(s), diced (optional)
1 medium tomato(es), diced
1/4 cup(s) cilantro, fresh, chopped

Instructions

  1. Heat a large sauté pan over medium-high heat and add 1 TB coconut oil or other cooking oil of your choice when hot. Season chicken breasts with sea salt and pepper if desired and sauté for 10-15 minutes, turning once or twice until fully cooked. Chop into bite-size pieces.
  2. Heat coconut oil in a medium skillet over medium-high heat.
  3. Meanwhile, break eggs into a small bowl. Add cumin, chili powder, sea salt, and water. Scramble with a fork until fully combined.
  4. Add onions, bell peppers, and jalapeno to the hot skillet. Saute 3-5 minutes, or until slightly softened.
  5. Add eggs and pre-cooked chicken, and cook while continuously stirring until eggs are light and fluffy.
  6. Remove from heat. Stir in tomatoes, and top with fresh cilantro to serve.