Mexican Scrambled Eggs
Aleta
The best way to use up leftover taco meat!
Cook Time 5 minutes mins
Total Time 5 minutes mins
Course Breakfast
Cuisine Canadian, Low Carb, Mexican
- 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
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!
Keyword leftover taco meat, low carb breakfast, scrambled eggs