why make this recipe
Tex-Mex Scrambled Eggs are a delightful twist on your typical scrambled eggs. This dish combines eggs with vibrant Tex-Mex flavors, making breakfast fun and flavorful. It’s quick to prepare and brings a satisfying kick to your morning routine. With ingredients like corn tortillas, jalapeños, and cheese, this recipe is perfect for anyone who loves a little spice in their meals. Not only is it tasty, but it’s also versatile, allowing you to adjust the ingredients to your preference.
how to make Tex-Mex Scrambled Eggs
Ingredients:
- 6 corn tortillas, cut into strips
- 4 large eggs
- 1/4 cup milk
- 1 small onion, chopped
- 1 jalapeño, seeded and chopped
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese (cheddar or queso blanco)
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- Cooking oil
Directions:
- In a skillet over medium heat, heat a small amount of oil and add the tortilla strips. Fry until crispy, then remove and set aside.
- In the same skillet, sauté the onion and jalapeño until softened.
- Whisk together the eggs and milk, then pour into the skillet with the onions and jalapeños, stirring to scramble.
- Once the eggs are nearly set, add the diced tomatoes, cooked tortilla strips, and cheese.
- Season with salt and pepper and cook until the cheese is melted and the eggs are cooked to your liking.
- Garnish with chopped cilantro before serving.
how to serve Tex-Mex Scrambled Eggs
Serve Tex-Mex Scrambled Eggs hot, right from the skillet. You can place them in a bowl and top with extra cilantro or even a dollop of sour cream for added creaminess. They pair well with fresh salsa or avocado on the side. You can also serve them with more tortilla strips or a side of refried beans for a complete meal.
how to store Tex-Mex Scrambled Eggs
If you have leftovers, let the scrambled eggs cool down completely. Store them in an airtight container in the refrigerator for up to 3 days. When you are ready to eat, reheat them gently in the microwave or on the stovetop until warmed through. Keep in mind that the eggs may lose a little of their fluffiness upon reheating.
tips to make Tex-Mex Scrambled Eggs
- Use fresh ingredients for the best flavor. Fresh tomatoes and cilantro can make a big difference.
- Don’t overcook the eggs; they should be creamy and slightly soft when done.
- Feel free to add more spices or toppings, like avocado slices, hot sauce, or black beans, to personalize your dish.
variation
You can easily swap out some ingredients to suit your taste. For a vegetarian option, leave out the jalapeños or substitute them with bell peppers for a milder flavor. You can also add cooked chorizo or ground beef for extra protein if you want a heartier meal.
FAQs
Can I make Tex-Mex Scrambled Eggs without tortillas?
Yes, you can skip the tortillas if desired. The eggs will still be flavorful with just the other ingredients.
How can I make this dish spicier?
Add more jalapeños, or include some diced serrano peppers or a splash of hot sauce to the egg mixture.
Can I use egg whites instead of whole eggs?
Yes, you can use egg whites if you prefer a lower calorie option. Just make sure to adjust the milk accordingly to maintain creaminess.
Tex-Mex Scrambled Eggs
Ingredients
Method
- In a skillet over medium heat, heat a small amount of oil and add the tortilla strips. Fry until crispy, then remove and set aside.
- In the same skillet, sauté the onion and jalapeño until softened.
- Whisk together the eggs and milk, then pour into the skillet with the onions and jalapeños, stirring to scramble.
- Once the eggs are nearly set, add the diced tomatoes, cooked tortilla strips, and cheese.
- Season with salt and pepper and cook until the cheese is melted and the eggs are cooked to your liking.
- Garnish with chopped cilantro before serving.