Mexican Eggs
Elevate your breakfast game with these vibrant and flavorful Mexican Eggs, a savory dish brimming with fresh ingredients and authentic spice. Soft scrambled eggs are cooked with sautéed onions, garlic, and a hint of jalapeño for a touch of heat, then brightened up with juicy roma tomatoes and fresh cilantro. Finished with creamy avocado slices, a squeeze of zesty lime, and crumbled queso fresco, this dish is a symphony of textures and tastes. Paired with warm tortillas, these Mexican Eggs are perfect for breakfast, brunch, or any time you're craving a quick, satisfying meal with a bold Mexican flair. Ready in just 30 minutes, this recipe is a must-try for those seeking an easy, protein-packed, and utterly delicious start to the day! Keywords: Mexican Eggs recipe, easy breakfast eggs, scrambled eggs with vegetables, authentic Mexican breakfast.
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup onion
- 2 cloves garlic cloves
- 1 whole jalapeño
- 2 large roma tomatoes
- 0.25 cup cilantro
- 1 medium avocado
- 1 medium lime
- 0.25 cup queso fresco
- 4 whole tortillas
Instructions
Crack the eggs into a mixing bowl, add the milk, salt, and black pepper. Whisk until fully combined and set aside.
Dice the onion, mince the garlic cloves, and finely chop the jalapeño (remove seeds for less heat if desired). Chop the roma tomatoes and cilantro. Slice the avocado and set everything aside separately.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
Add the minced garlic and chopped jalapeño to the skillet. Cook for another 1-2 minutes until fragrant.
Add chopped tomatoes to the skillet and cook for about 2-3 minutes until they start to soften.
Pour the egg mixture into the skillet with the vegetables, stirring gently. Continue to cook, stirring occasionally, until the eggs are fully set but still soft, about 5-7 minutes.
While the eggs are cooking, warm the tortillas in a separate skillet or microwave.
Once the eggs are cooked, remove the skillet from heat. Stir in the chopped cilantro.
Squeeze the juice of a lime over the eggs and gently mix.
Top the scrambled eggs with sliced avocado and crumbled queso fresco.
Serve the Mexican Eggs alongside the warm tortillas for a delicious breakfast experience.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 1127 mg | 376% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 22.7 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 633 mg | 49% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2398 mg | 51% | |
*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.
