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Cuban-Style Scrambled Eggs with Chorizo and Avocado

average rating is 3 out of 5, based on 150 votes

Spice up your morning routine with our Cuban-Style Scrambled Eggs with Chorizo and Avocado. This breakfast dish brings together creamy scrambled eggs, spicy chorizo, and buttery avocado, delivering a high-protein, low-carb meal that's packed with flavor.

Serving Suggestion:

This Cuban-Style Scrambled Eggs with Chorizo and Avocado dish is a satisfying meal on its own. To add a bit more freshness, consider serving it with a side of mixed greens or a tomato salad.


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Low-Carb High-Protein Gluten-Free Grain-Free Sugar-Free Paleo-Friendly Keto-Friendly Dairy-Free Nut-Free Soy-Free No Added Sugars Diabetic-Friendly High in Healthy Fats High in Omega-3 High in Vitamin C Low in Saturated Fat Low in Cholesterol High in Potassium High-Fiber


  • 4 large eggs (2 whole, 2 egg whites)

  • 1 chorizo sausage, diced

  • 1 avocado, sliced

  • 1/2 bell pepper, diced

  • 1/4 onion, diced

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • Fresh cilantro for garnish


  1. Heat the olive oil in a skillet over medium heat. Add the diced chorizo, bell pepper, and onion. Cook until the vegetables are tender and the chorizo is browned.

  2. In a bowl, whisk the eggs until well beaten. Season with a pinch of salt and pepper.

  3. Lower the heat to medium-low and pour the eggs into the skillet with the chorizo and vegetables. Stir gently with a spatula, letting the eggs cook slowly until they are softly set.

  4. Just before the eggs are fully cooked, stir in the sliced avocado.

  5. Serve the scrambled eggs hot, garnished with fresh cilantro.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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