Mexican Scrambled Eggs
Wake up your taste buds with this vibrant and flavorful Mexican Scrambled Eggs recipe, a perfect blend of creamy eggs and bold ingredients! This quick and easy breakfast dish, ready in just 20 minutes, features fluffy scrambled eggs infused with sautéed onions, juicy Roma tomatoes, and a touch of jalapeño for a mild kick. A sprinkle of fresh cilantro and melty cheddar cheese takes this dish to new heights, while optional slices of creamy avocado and warm corn tortillas make it a satisfying, versatile meal. Whether you're craving a hearty morning bite or a quick brunch idea, these Mexican scrambled eggs deliver a delicious fusion of classic breakfast comfort with a zesty twist.
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 0.5 white onion, finely diced
- 2 roma tomatoes, finely diced
- 1 jalapeño pepper, finely chopped (seeds removed for less heat)
- 2 tablespoons cilantro, chopped
- 0.5 cup cheddar cheese, shredded
- 1 avocado, sliced (optional for serving)
- 4 corn tortillas (optional for serving)
Instructions
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat olive oil and butter in a large non-stick skillet over medium heat until the butter has melted.
Add the diced onion to the skillet and sauté for 2-3 minutes until translucent.
Stir in the diced tomatoes and chopped jalapeño, and cook for an additional 2 minutes until the vegetables soften slightly.
Lower the heat to medium-low, then pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds.
Using a rubber spatula, gently move the eggs across the skillet, folding them as they cook. Continue this process for 2-3 minutes or until the eggs are cooked but still soft and creamy.
Fold in the chopped cilantro and shredded cheddar cheese, then remove the skillet from heat. Stir gently to combine as the cheese melts.
Serve immediately with sliced avocado and warm corn tortillas on the side if desired.
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1212 mg | 404% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 111.5 g | 41% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 12.7 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 814 mg | 63% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1610 mg | 34% | |
*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.
