Description
Wake up your taste buds with these vibrant and satisfying Mexican scrambled eggs, packed with fresh vegetables, a hint of spice, and gooey cheese. This recipe is perfect for a flavorful breakfast, brunch, or even a quick and easy meal any time of day.
Ingredients
- 6 large eggs
- 1 tbsp milk or water (optional, for fluffiness)
- 1/2 small yellow onion, finely diced
- 1/2 bell pepper (any color), finely diced
- 1/2 jalapeño or serrano pepper, minced (seeds removed for less heat)
- 1/2 cup diced fresh tomato
- 1/2 cup shredded Monterey Jack, cheddar, or Mexican blend cheese
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil or butter
- Optional: 1/2 cup cooked, crumbled chorizo or 1/2 cup rinsed black beans
- Optional Garnish: Fresh cilantro, chopped green onions, avocado slices, salsa, sour cream
Instructions
- 1. Prep Ingredients: Dice all vegetables and mince the chile. Shred cheese. Whisk eggs with milk/water, salt, and pepper. If using chorizo, cook and crumble it.
- 2. Sauté Aromatics: Heat oil/butter in a non-stick skillet over medium heat. Add onion and bell pepper; sauté 3-5 minutes until softened. Add minced chile; cook 1 minute until fragrant.
- 3. Add Heartiness (Optional): Stir in cooked chorizo or black beans (if using) and warm for 1-2 minutes.
- 4. Cook Eggs: Pour whisked eggs into the skillet. Let sit 30 seconds until edges set. Gently push cooked egg from edges to center, allowing uncooked egg to flow underneath. Continue until eggs are mostly set but still slightly wet and glossy.
- 5. Finish & Serve: Sprinkle cheese over eggs and gently fold until melted. Stir in diced tomatoes, cumin, and chili powder. Taste and adjust seasoning. Remove from heat immediately. Serve hot with desired garnishes and tortillas.
- Prep Time: 10 mins
- Cook Time: 15 mins