Wussup Towners. Today for breakfast we put a spin on the normal chilaquiles recipe to make it keto friendly. We basically made it with pork rinds instead of tortilla chips. This dish was delicious and super easy to make.
Ingredients
- 3 eggs
- 3-4 cups of pork rinds
- 1/8-1/4 cup salsa
- 1 jalapeno
- 3 tbsp diced onions
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp cumin
Directions
Start by heating a skillet on medium high heat. Once the pan is up to temperature add oil, onions, and jalapenos. Season the veggies with salt, pepper, garlic powder, and cumin, then sauté with for 2 minutes. Next, to the skillet add salsa and pork rinds. Mix the pork rind together with the salsa to fully coat them and continue cooking for an additional 2 minutes. Next, add in eggs, scramble the eggs mix them in with the salsa and pork rinds, and cook until your level of doneness for me to was 60-90 seconds. I topped the chilaquiles with sour cream and pickled jalapenos.
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