Why Make This Recipe
Mexican Scrambled Eggs are a delicious and hearty way to enjoy breakfast. With a mix of colorful vegetables, cheese, and spices, this dish is full of flavor and nutrition. It’s quick to prepare, making it perfect for busy mornings, or you can enjoy it as a brunch treat on the weekends. Plus, it’s versatile! You can add your favorite toppings or sides to make it your own.
How to Make Mexican Scrambled Eggs
Ingredients
- 8 large eggs (whisked)
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons butter
- ⅓ cup diced onion (white or yellow)
- ⅓ cup diced bell pepper (red or green)
- ½ to 1 whole jalapeño (seeded and diced, optional)
- 1 roma tomato (finely chopped)
- ¼ cup shredded sharp cheddar
- ¼ cup shredded Monterey Jack cheese
- 2 tablespoons cilantro leaves (torn or chopped, divided)
- 15 ounces canned black beans (drained and warmed)
- 3 or 4 flour tortillas (toasted, or corn tortillas for gluten-free)
- 1 large avocado (sliced)
- Green onions, sour cream, salsa, pico de gallo, or hot sauce (for garnish)
Directions
- Whisk the eggs in a bowl and season with salt and pepper, to taste. Set aside.
- Melt the butter in a large nonstick skillet over medium heat.
- Add the onion, bell pepper, and jalapeño. Cook while stirring frequently until the onions are translucent and the peppers are soft, about 3 to 4 minutes.
- Stir in the tomato and add a little more salt and pepper. Continue to sauté for an additional 1 to 2 minutes.
- Lower the heat to medium-low. Add the whisked eggs and cook, folding the eggs over with a wooden spoon or spatula, until they are cooked through, about 4 minutes.
- Sprinkle the cheese and 1 tablespoon of cilantro over the eggs. Remove from heat and stir until the cheese melts and mixes in well.
- Garnish with the remaining cilantro, sliced avocado, and any other toppings you like. Serve with warmed black beans and toasted tortillas on the side.
How to Serve Mexican Scrambled Eggs
Serve Mexican Scrambled Eggs on a plate with black beans and warm tortillas on the side. You can add avocado slices on top and drizzle with sour cream or salsa for extra flavor. This meal works well for breakfast or brunch and is great for sharing with family and friends.
How to Store Mexican Scrambled Eggs
If you have leftovers, let the scrambled eggs cool down before placing them in an airtight container. They can be stored in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stove for a quick meal later.
Tips to Make Mexican Scrambled Eggs
- Use fresh ingredients for the best taste. Fresh vegetables and herbs can elevate the dish.
- Adjust the level of spiciness by changing the amount of jalapeño to your preference.
- Feel free to experiment with different types of cheese, like pepper jack or queso fresco, for a different flavor profile.
Variation
You can customize this recipe by adding other vegetables like spinach, mushrooms, or zucchini. For a meatier option, consider adding chorizo or cooked bacon for extra flavor and protein.
FAQs
Can I use egg whites instead of whole eggs?
Yes, you can substitute egg whites for whole eggs if you prefer a lighter version. Adjust the cooking time slightly, as egg whites cook faster.
Is this recipe gluten-free?
You can make it gluten-free by using corn tortillas instead of flour tortillas.
Can I make this recipe ahead of time?
Yes, you can prepare the vegetable mixture ahead of time and store it in the fridge. Just cook the eggs fresh when you’re ready to eat.
Mexican Scrambled Eggs
Ingredients
Method
- Whisk the eggs in a bowl and season with salt and pepper, to taste. Set aside.
- Melt the butter in a large nonstick skillet over medium heat.
- Add the onion, bell pepper, and jalapeño. Cook while stirring frequently until the onions are translucent and the peppers are soft, about 3 to 4 minutes.
- Stir in the tomato and add a little more salt and pepper. Continue to sauté for an additional 1 to 2 minutes.
- Lower the heat to medium-low. Add the whisked eggs and cook, folding the eggs over with a wooden spoon or spatula, until they are cooked through, about 4 minutes.
- Sprinkle the cheese and 1 tablespoon of cilantro over the eggs. Remove from heat and stir until the cheese melts and mixes in well.
- Garnish with the remaining cilantro, sliced avocado, and any other toppings you like. Serve with warmed black beans and toasted tortillas on the side.