Lowcarb Tex-Mex Breakast Bowl
Breakfast with lots of Southwestern flavor. This Tex Mex breakfast bowl will definitely fill you up and keep you from craving carbs all the way until lunch.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 14 minutes
Servings 1 serving
- 2 slices of bacon
- 1/4 cup zucchini cut in small chunks
- 1/4 cup chopped onion
- 1 tablespoon chopped Poblano pepper
- 1/4 teaspoon cumin
- 2 tablespoons chopped cilantro
- 2 tablespoons shredded cheddar or pepperjack cheese
- 2 eggs
- 2 tablespoons heavy cream
- pinch of salt
- pepper to taste
- couple of drops of liquid smoke optional
- 1 tablespoon sour cream
Beat the eggs, cream, liquid smoke, and cumin together and set aside.
Chop the bacon into small squares and add to a heavy skillet.
Cook until some of the fat is released and then add the onion, zucchini, and pepper.
Saute, moving the vegetables around constantly until the bacon is cooked and the zucchini is tender but still has texture.
Add the beaten egg mixture and stir until the eggs are cooked.
Stir in the cilantro.
Taste and add salt and pepper as needed.
Spoon into a bowl and sprinkle with the cheese.
Add the sour cream.