Time: 30 min.
Complexity: easily
Servings: 4

This recipe is perfect for a delicious and healthy breakfast, rich in protein and fiber, that will keep you going for a long time. Scrambled eggs are made with chorizo, vegetables, beans, cheese, and tortilla chips. Serve with sour cream and avocado.

Ingredients:

• 60 g dry-cured chorizo, diced
• 1 red bell pepper, diced
• 1 jalapeño pepper, diced (remove seeds to reduce heat)
• 1 can (400g) canned pinto beans, no salt, rinsed
• 3 green onions, thinly sliced
• 6 large eggs + 2 whites
• 1 cup crushed tortilla chips (preferably low-sodium)
• 3/4 tbsp. grated low-fat cheddar (about 90 g)
• 2 tbsp chopped fresh cilantro
• 1 avocado, peeled and thinly sliced
• 2 tbsp. low-fat sour cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, chorizo ​​sausage, pinto beans, cheddar cheese, tortilla, Avocado, sour cream, sweet pepper, cilantro

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Preparation:

Step 1
• In a large nonstick skillet over medium heat, cook the chorizo ​​until the pieces begin to brown, about 3 minutes. Add the bell pepper and jalapeño and cook, stirring occasionally, until the peppers begin to sizzle, about 5 minutes. Add the beans and half the green onions and cook, stirring occasionally, until heated through, about 4 minutes.
Step 2
• In a bowl, whisk the whole eggs and egg whites with 1/4 cup water, adding 1/8 teaspoon each of salt and black pepper. Add to the skillet and cook, stirring with a rubber spatula, until the eggs begin to set, about 2 minutes. Add the chips, cheese, half the cilantro, and the remaining green onions and continue cooking, stirring, until the eggs are set, another 3 minutes.
Step 3
• Divide the eggs among plates, top with avocado, sour cream and sprinkle with the remaining cilantro.

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