Chicharrones con Huevos roughly translates to “pork rinds with eggs”. Though, I thought I’d spice it up a little bit by adding tomato, avocado, jalapenos, and of course cilantro to the mix. While ketoproof coffee is a fantastic way to get fats into your diet, it’s not all that nutritionally dense. There’s tons of micronutrients missing from it, there’s no protein (which in a lot of cases is better for people), and there’s barely any work involved.
If you’re interested to learn more about how to properly follow keto while having all the work done for you, check out the Keto Academy!
Protein is something we should talk about while we’re on the topic. I get a lot of e-mails every single day about macros – how much to eat, what to eat, where to start, how to figure out certain deficits and surpluses – but one thing seems common about many of them. People want to get a bunch of fats in and then eat a ton of protein in one meal (mainly dinner). We can’t always do that. We always have to think about the glycemic index of foods we eat also. You can’t just gorge on protein and expect it to not affect your blood sugars – after all, protein is almost 50% anti-ketogenic.
You have to balance your protein out. Eating all of it in a single meal can work, but in many cases (especially for people looking to lose weight), you shouldn’t. You should balance out your meals so that there’s a good source of fat, not too much protein, and obviously low in carbs. That’s exactly what this meal is – a good source of fats, protein to keep your body full when you eat, and a lack of carbs. Plenty of micronutrients to go around from the avocado, eggs, and cilantro as well!
So, what’s your favorite breakfast to eat? Let us know in the comments below?
Yields 3 Servings of Chicharrones con Huevos
The Preparation
- 4 slices bacon
- 5 large eggs
- 1.5 ounces pork rinds
- 1 medium tomato
- 1 medium avocado
- 2 medium jalapeno peppers, de-seeded
- ¼ medium onion
- ¼ cup cilantro, chopped
- Salt and pepper to taste
The Execution
1. Dice all of your vegetables to prep for the rest of the recipe. That’s 1 tomato, 2 jalapeno peppers (de-seeded), and 1/4 medium onion.
2. Start by frying the 4 slices of bacon in a pan. Once they’re done, remove them and place on paper towels for later. Make sure you keep as much fat in the pan as possible.
3. “Fry” 1.5 oz. pork rinds in the bacon fat. Make sure all of the pork rinds are coated properly.
4. Once the pork rinds are as crispy as you want them, add the vegetables to the pan. Mix everything together and season as needed.
5. Once the onions are almost translucent, add 1/4 cup chopped cilantro to the pan. Mix everything together.
6. Add 5 large eggs to the pan, pre-scrambled, and mix everything together. Season as needed.
7. Let this cook like an omelette, and when ready, mix once to let the uncooked egg go to the bottom of the pan.
8. Cube an avocado just before serving and fold into the mixture.
9. Crumble the bacon and sprinkle over the top, then garnish with optional fresh chopped cilantro and some sour cream if you’d like.
This makes 3 total servings of Chicharrones con Huevos. Each serving comes out to be 348.33 Calories, 22.71g Fats, 3.74g Net Carbs, and 23.79g Protein.
| Chicharrones con Huevos | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 4 slices bacon | 178 | 14.02 | 0.44 | 0 | 0.44 | 11.58 |
| 5 large eggs | 358 | 23.77 | 1.8 | 0 | 1.8 | 31.4 |
| 1.5 ounces pork rinds | 240 | 15 | 0 | 0 | 0 | 24 |
| 1 medium tomato | 22 | 0.25 | 4.78 | 1.5 | 3.28 | 1.08 |
| 1 medium avocado | 227 | 20.96 | 11.75 | 9.2 | 2.55 | 2.67 |
| 2 medium jalapeno peppers | 8 | 0.1 | 1.82 | 0.8 | 1.02 | 0.25 |
| ¼ medium onion | 11 | 0.03 | 2.57 | 0.5 | 2.07 | 0.3 |
| ¼ cup cilantro, chopped | 1 | 0.02 | 0.15 | 0.1 | 0.05 | 0.09 |
| Totals | 1045 | 74.15 | 23.31 | 12.1 | 11.21 | 71.37 |
| Per Serving(/3) | 348.33 | 24.72 | 7.77 | 4.03 | 3.74 | 23.79 |
This makes 3 total servings of Chicharrones con Huevos. Each serving comes out to be 348.33 Calories, 22.71g Fats, 3.74g Net Carbs, and 23.79g Protein.
The Preparation
- 4 slices bacon
- 5 large eggs
- 1.5 ounces pork rinds
- 1 medium tomato
- 1 medium avocado
- 2 medium jalapeno peppers, de-seeded
- ¼ medium onion
- ¼ cup cilantro, chopped
- Salt and pepper to taste
The Execution
- Cook bacon and remove to paper towels for later. Keep bacon fat in the pan.
- Cook pork rinds in bacon fat, then add diced vegetables. Once onions are almost translucent, add cilantro and mix together.
- Add pre-scrambled eggs, let cook, and stir once.
- Cube and avocado and fold into the eggs. Enjoy!
- Crumble the bacon and sprinkle over the top, then garnish with optional fresh chopped cilantro and some sour cream if you'd like.
