KETO RECIPE: Mexican Breakfast Bowl

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I love any kind of pork for breakfast, and that includes carnitas. This is a super-filling dish that is also calorie dense, so I like to eat this as the larger of the 2 meals I eat daily. If Chipotle served breakfast (which btw they totally should!), I imagine it would be something like this!

INGREDIENTS

• 1 tbsp butter or ghee

• 1 cup Spicy Slow Cooker Shredded Pork

• 4 large eggs

• 2 tbsp heavy whipping cream

• Salt and pepper 1/2 cup shredded Mexican blend cheese

• 1 avocado, sliced

• 1/4 cup sour cream

• 1 tbsp chopped cilantro

DIRECTIONS

1. In a skillet, heat the butter over medium-high heat.

2. Add the pork and cook.

3. Meanwhile, in a small bowl, whisk the eggs and heavy cream and season with salt and pepper.

4. When the pork is crisp on the edges, remove it from the skillet and divide it between two bowls. I like to push it to one half of the bowl, leaving room for the scrambled eggs.

5. Reduce the heat to medium, and scramble the eggs for 3 minutes, or to desired doneness.

6. Divid the eggs between the two bowls. Add the cheese, then the avocado slides, sour cream and cilantro.

Spicy Slow Cooker Shredded Pork

• 1 lb pork butt roast

• Salt and pepper

• 1 tbsp dried oregano

• 1 tbsp ground cumin

• 1/2 small onion, diced

• 2 garlic cloves, minced

• 1 jalepeño, chopped

• 1/2 lime, juiced

1. Season the pork with salt and pepper, and the oregano and cumin.

2. In the slow cooker, add the pork and top it with the onion, garlic, jalapeño, and lime juice.

3. Cover and cook on low for 8 hours.

4. Shred the meat with 2 forks.

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