They say breakfast is the most important meal of the day. I don’t make things that are too hard or take that long, so this recipe is great to get me fed and get me going for the day! Here is a Keto and Gastric Sleeve friendly breakfast made for one.
Fast, Easy, and Filling
Dice some bell peppers and onion. I usually buy those three packs of peppers that you see at the store and then cut them up into slices and my family snacks on them. For this recipe, I use 1-2 slices and dice them up. For the onion, I usually buy a white on yellow onion and then I will dice them and freeze them. Both fresh or frozen will work.
Portion out your chorizo. As a reference to how much chorizo I should use, I compare it to a medium sized egg. Remember, this recipe is just enough for one person. You will want to double or triple it if you are making it for more people.
Sauté chorizo, onions, and peppers in a greased skillet over medium-low heat. Sauté the mix until the chorizo is cooked and the onions are soft over medium-low heat. I recommend using a splatter screen as the chorizo does get oily. Once it is almost cooked, bring the temperature to low.
At a low temperature, add an egg to the chorizo, onion, and pepper mix. Make sure that the temperature in the skillet has gone down, otherwise the egg will over cook and burn.
Scramble the egg and cook over low heat until it is no longer runny.
Add 1 ounce of cheese to the mixture. I usually have a Mexican blend in my refrigerator, but any shredded mix will do. Now, you are ready to eat!
I’m sure the add-in possibilities are endless but here are a few suggestions.
And of course you could always put the mixture in a regular or low-carb tortilla.