Eggs Mexicana
Bring bold, zesty flavors to your breakfast table with Eggs Mexicana, a vibrant twist on classic scrambled eggs. This quick and easy recipe combines fluffy eggs whisked with milk, sautéed red and green bell peppers, onions, and optional jalapeño for a subtle heat. Seasoned with cumin and paprika, the dish brings a smoky depth to every bite, while creamy melted cheddar cheese and a sprinkling of fresh cilantro create the perfect finish. Ready in just 25 minutes, this colorful Mexican-inspired breakfast can be served on its own or with warm flour tortillas and a dash of hot sauce for an extra kick. Perfect for weekend brunch or a hearty weekday breakfast, Eggs Mexicana is guaranteed to spice up your mornings!
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Recipe Information
Ingredients
- 6 eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 jalapeño, finely chopped (optional)
- 2 garlic cloves, minced
- 0.5 teaspoon cumin powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 2 tablespoons fresh cilantro, chopped
- 4 flour tortillas (optional, for serving)
- hot sauce (optional, for serving)
Instructions
In a medium mixing bowl, crack the eggs and add milk. Whisk the mixture thoroughly until well combined, and set aside.
In a large non-stick skillet, heat the olive oil and butter over medium heat until melted and bubbling.
Add the diced red and green bell peppers, diced onion, and optional jalapeño to the skillet. Sauté for 3-4 minutes until the vegetables are softened and fragrant.
Stir in the minced garlic, cumin powder, and paprika. Cook for an additional 1 minute, stirring frequently to toast the spices.
Reduce the heat to low, and pour the whisked eggs into the skillet. Gently stir the eggs and vegetables together using a spatula.
Continue to scramble the eggs, stirring frequently, until they are soft and just set, about 5-7 minutes.
Season the eggs with salt and black pepper to taste. Stir in the shredded cheddar cheese and allow it to melt slightly.
Remove the skillet from heat, sprinkle the chopped fresh cilantro over the eggs, and serve immediately.
Optional: Serve with warm flour tortillas and a side of hot sauce for extra flavor.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 3544 mg | 154% | |
| Total Carbohydrate | 131.0 g | 48% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 18.0 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 1270 mg | 98% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1501 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
