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Keto Empanada Eggs

Breakfast Lunch Dinner Drinks Desserts

Keto Empanada Eggs

keto empanada eggs

6 Servings

Ingredients

- 6 Blue Sky Family Farms eggs
- 1 c fine-chopped onion
- 2 garlic cloves, minced
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 1/2 lb lean ground beef,
- 1 T tomato paste
- Salt
- Pepper
- 3/4 t ground cumin
- 3/4 t smoked paprika
- Tabasco or other hot sauce to taste
- 1 c fine-chopped onion
- Cheddar cheese or another hard cheese, shredded
- Jicama tortillas

Melt 2T butter in 10 -12 in skillet. Add onion, garlic, red and green peppers, and sauté on medium heat until peppers and onion soften. Add beef. Cook until ingredients are lightly browned. Drain fat. Add tomato paste. Add salt, pepper, cumin, paprika, and hot sauce. Simmer for 5-10 mins and set aside.

In a separate pan, add 2 t butter and scramble the eggs.

Place scrambled eggs on top of meat mixture and top with cheese. Serve warm in jicama tortillas.

Adapted from the New York Times

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Happy Easter from our crew to yours! 💙
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Easy Easter Breakfast ideas? Try @fortheloveofmila egg muffin recipe this weekend! Veggie and mozzarella packed, feel free to get creative and swap any of the ingredients with your favorites too!  Recipe below:  - Sauté 1/2 onion + 2 tsp garlic in olive oil  - Add veggies (3 cups) + sauté until soft (we used asparagus, carrot, mushroom, tomato + broccoli)  - Whisk 10 eggs with dash of cream and salt/pepper  - Layer veggies and mozzarella cheese in baking cups until 1/2 full  - Top with egg mixture until 3/4 full  - Bake at 350 degrees for 35 minutes  - Top with chives + serve!
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You're looking at the epitome of comfort food: Southwest-inspired baked eggs, full of veggies. Best served with a pinch of cotija cheese on top. 🍳 Check out this recipe by @seasonedbysilive below:  INGREDIENTS:
- 1 diced small white onion
- 3 minced garlic cloves
- 2 diced bell peppers
- 28 oz. crushed tomatoes
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1⁄2 tsp black pepper
- 5-6 @blueskyeggs eggs
- Cotija cheese, cilantro & green onion for garnish Sourdough for dipping  1. Preheat the oven to 400 degrees.
2. Heat a large oven-safe skillet over medium heat for a few minutes. Add a few tbsp of
cooking oil and continue to heat for another 30 seconds.
3. Add the diced white onion and the bell peppers and sauté until softened, about 3-4
minutes. Add the minced garlic and continue to sauté for another 30 seconds.
4. Pour in the crushed tomatoes and fill the can halfway with water to get all of the
remainder out, pour into the skillet.
5. Season with the cumin, paprika, salt and pepper. Simmer for a few minutes.
6. Crack the eggs into the skillet and place in the oven for 15-20 minutes or until egg whites
are set.
7. Garnish with the cilantro, cotija cheese and green onion. Serve with sourdough bread for dipping
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