Mexican Scrambled Eggs. The best way to use up leftover taco meat! 
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Mexican Scrambled Eggs

The best way to use up leftover taco meat! 
Course Breakfast
Cuisine Canadian, Low Carb, Mexican
Keyword leftover taco meat, low carb breakfast, scrambled eggs
Cook Time 5 minutes
Total Time 5 minutes
Servings 1 person
Author Aleta

Ingredients

  • 1/4 cup leftover taco meat
  • 2 tbsp white onion diced/optional
  • 2 tbsp peppers diced/optional
  • 2 tbsp tomatoes diced/optional
  • 2 tbsp avocado diced/optional
  • 2 tbsp corn optional
  • 2 tbsp black beans optional
  • 2 eggs
  • 1 tbsp heavy cream
  • 1/4 cup cheddar cheese grated

Instructions

Directions

  • Heat a skillet on medium. Cook onion and peppers until the onion is translucent. Add the taco meat, tomatoes, corn and black beans and cook until thoroughly heated. 
  • Scramble eggs with milk and add in avocado. Pour into the skillet and fry until the eggs are fully cooked. Sprinkle on the cheese and cook until melted. Serve hot and enjoy!