These queso fresco scrambled eggs are a delicious Mexican-inspired breakfast recipe! The dish is naturally low carb and keto friendly!
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I recently bought some queso fresco for my keto Pão de Queijo – otherwise known as Brazilian Cheese Puffs!
I had quite a lot left over and after some brainstorming I decided to add some to scrambled eggs! I served it with avocado and a splash of hot sauce – which are optional but really complete the dish as far as I am concerned!
You might also like my recipe for fried queso fresco and low carb chilaquiles!
How to Make Queso Fresco Scrambled Eggs
Melt some butter in a saucepan over a low-medium heat. Beat some eggs together with a fork.
Add the eggs to the pan and cook slowly, stirring regularly. Meanwhile, crumble some queso fresco (if not already crumbled!).
When the eggs are almost cooked to your liking, add the queso fresco and stir well. Taste for seasoning – the cheese can be quite salty so you may only need black pepper.
Divide the egg onto two serving plates and together with the diced avocado and hot sauce.
The scrambled eggs are really taken to another level – and it is so simple to make! Oh and if you can't buy queso fresco locally, then a mild feta cheese would be an alternative – but it wouldn't be very Mexican!
Queso Fresco Scrambled Eggs
These queso fresco scrambled eggs are a delicious Mexican-inspired breakfast recipe! The dish is naturally low carb and keto friendly!
Ingredients
- 2 tbs butter
- 4 eggs, beaten
- ½ cup crumbled queso fresco
- black pepper
- 1 avocado, diced
- Hot sauce, to taste, optional
Instructions
- Melt the butter in a saucepan over a low-medium heat.
- Add the eggs to the pan and cook slowly, stirring regularly.
- When the eggs are almost cooked to your liking, add the queso fresco and stir well. Taste for seasoning - the cheese can be quite salty so you may only need black pepper.
- Serve with diced avocado and hot sauce, if using.
Notes
3.5g net carb per serving (half the recipe, including the avocado)
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Nutrition Information
Yield 2 Serving Size Half the recipeAmount Per Serving Calories 497Total Fat 43gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 23gCholesterol 424mgSodium 532mgCarbohydrates 10gNet Carbohydrates 3.5gFiber 6.5gSugar 2gProtein 20g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.