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!

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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!

📖 Recipe

StepAwayFromTheCarbs.com

Queso Fresco Scrambled Eggs

5 from 1 vote

These queso fresco scrambled eggs are a delicious Mexican-inspired breakfast recipe! The dish is naturally low carb and keto friendly!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Makes: 2 Servings

Net Carbs: 3.5

Calories: 497

Ingredients Equipment Method Nutrition Notes

Ingredients

 

• 2 tbs butter
• 4 eggs beaten
• ½ cup crumbled queso fresco
• black pepper
• 1 avocado diced
• Hot sauce to taste, optional

Equipment

• Avocado Slicer 6 In 1 Function Tool Storage Container Set 
• 365 by Whole Foods Market, Queso Fresco 

Step-by-Step Instructions

 

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1. Melt the butter in a saucepan over a low-medium heat.
2. Add the eggs to the pan and cook slowly, stirring regularly.
3. 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. 
4. Serve with diced avocado and hot sauce, if using.

Nutrition

Calories: 497kcalCarbohydrates: 10gProtein: 20gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 23gTrans Fat: 1gCholesterol: 424mgSodium: 532mgFiber: 6.5gSugar: 2gNet Carbs: 3.5g

Notes

3.5g net carb per serving (half the recipe, including the avocado)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.