Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

Protein

• 1 lb ground chorizo
• 6 large eggs
• 2 tbsp heavy cream
• Salt & pepper

Southwest Veggies

• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• ½ cup diced onion

Seasoning Blend

• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Toppings

• 2 avocados, diced
• ½ cup pico de gallo
• ¼ cup sliced green onions
• ¼ cup shredded pepper jack cheese
• Sour cream
• Fresh cilantro, chopped
• Lime wedges
• Jalapeño slices
• Hot sauce, optional

Directions

1. Brown the chorizo in a large skillet over medium heat until fully cooked. Remove and set aside.
2. In the same skillet, heat olive oil. Add bell peppers and onion and sauté until tender, about 4–5 minutes.
3. Sprinkle the veggies with the seasoning blend and stir well. Cook for 2–3 minutes.
4. Whisk eggs with heavy cream, salt, and pepper. Push veggies to the side of the skillet and scramble eggs until fluffy.
5. Return the chorizo to the skillet and mix everything together. Cook 1–2 minutes until heated through.
6. Divide the mixture among four bowls.
7. Top each bowl with avocado, pico de gallo, green onions, pepper jack cheese, sour cream, cilantro, jalapeños, and a squeeze of lime. Add hot sauce if desired.

Texas Girl Tip

Add extra avocado or bell peppers for more fresh flavor without adding many carbs.