Mexicana Eggs
Add a vibrant twist to your breakfast routine with these flavorful Mexicana Eggs! This quick and easy recipe combines fluffy scrambled eggs with sautéed red bell peppers, jalapeño (optional for a spicy kick), and onions, all seasoned with smoky cumin and paprika for a deliciously bold flavor. Topped with melty cheddar cheese and fresh cilantro, these eggs are the perfect balance of creamy and savory. Serve them with warm tortillas and a squeeze of lime for a true Tex-Mex-inspired experience in just 20 minutes! Whether you're whipping up a weekend brunch or a satisfying weeknight meal, Mexicana Eggs are sure to become a go-to favorite. Perfect for spice lovers and egg enthusiasts alike!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon olive oil
- 1 small, diced red bell pepper
- 1 small, diced and deseeded (optional) jalapeño
- 1 small, finely chopped onion
- 2 cloves, minced garlic
- 0.5 teaspoon cumin powder
- 0.5 teaspoon paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup, shredded cheddar cheese
- 2 tablespoons, chopped fresh cilantro
- 4 wedges, for serving lime wedges
- 4 small, for serving flour or corn tortillas
Instructions
In a medium bowl, crack the eggs and add the milk. Whisk until well combined and set aside.
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the diced red bell pepper, jalapeño (if using), and onion to the skillet. Sauté for 3-4 minutes until softened, stirring occasionally.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the cumin powder, paprika, salt, and black pepper. Mix well to coat the vegetables evenly with the spices.
Reduce the heat to low and pour the whisked eggs over the sautéed vegetables. Let the eggs sit for 15-20 seconds, then gently stir with a spatula to scramble them, folding the mixture lightly.
Cook the eggs for 2-3 minutes, stirring frequently, until they are fully cooked but still soft and creamy. Remove the skillet from the heat.
Sprinkle the shredded cheddar cheese over the scrambled eggs and allow it to melt slightly.
Serve the Mexicana Eggs immediately, garnished with fresh cilantro and a squeeze of lime juice. Pair with warm tortillas on the side for a complete meal.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 2337 mg | 102% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 15.7 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 537 mg | 41% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1143 mg | 24% | |
*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.
