Mexican Scrambled Eggs Breakfast Recipe
Mexican Scrambled Eggs are a quick, flavorful breakfast dish combining fluffy eggs with tomatoes, onions, peppers, and aromatic spices. This vibrant and customizable recipe offers a spicy, savory start to your day that’s easy to prepare and perfect for any skill level, packed with nutrients and bold flavors.
Ingredients
Main Ingredients
- 4 large eggs
- 1/2 cup diced onion
- 1/2 cup diced tomatoes
- 1 jalapeño or serrano pepper finely chopped (adjust to taste)
- 1 clove garlic minced
- 2 tablespoons chopped fresh cilantro
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil or butter
- 1 teaspoon lime juice optional
Optional Additions and Variations
- 1/4 cup shredded queso fresco cheddar, or Monterey Jack cheese
- 1/4 cup diced bell peppers zucchini, or spinach
- 1/4 cup crumbled chorizo or cooked bacon
- Chipotle powder or hot sauce to increase heat
- For vegan option: scrambled tofu seasoned with smoked paprika and turmeric
Instructions
- Prepare the Veggies: Finely chop the onion, tomato, garlic, and jalapeño pepper to ensure a perfect balance of texture and flavor in every bite.
- Sauté Aromatics: Heat olive oil or butter in a non-stick skillet over medium heat. Add onion and garlic, sautéing for 2-3 minutes until fragrant and translucent. Add jalapeño and tomatoes, cooking until tomatoes soften and release juices.
- Beat the Eggs: In a bowl, crack the eggs and whisk thoroughly to incorporate air, which helps achieve fluffy scrambled eggs. Season with salt and black pepper.
- Cook the Eggs: Pour the beaten eggs into the skillet with the sautéed vegetables. Reduce heat to low and gently stir, folding eggs over the veggies until soft curds form and eggs are just set but still moist.
- Finish and Garnish: Remove from heat, mix in chopped fresh cilantro, and optionally squeeze lime juice over the top for added brightness. Serve immediately.
Notes
- Use fresh vegetables and herbs for the best flavor and vibrancy.
- Cook eggs gently on low heat for tender, creamy curds.
- Stir eggs minimally to keep them fluffy and avoid tiny broken bits.
- Adjust the spice level gradually by adding jalapeño seeds sparingly.
- Serve immediately as eggs continue cooking after removal from heat.
- This dish reheats well and is great for breakfast tacos or burritos.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, use a freezer-safe container and consume within one month; texture may slightly change.
- Reheat gently on stovetop or microwave with frequent stirring to retain moisture.
- To make dairy-free, omit butter and cheese, and use olive oil for cooking.