Introduction
This recipe is for the ultimate quick and flavorful breakfast. Mexican scrambled eggs combine creamy eggs, fresh vegetables, and melted cheese for a satisfying meal you can make in minutes. It’s a complete, customizable plate served with warm beans, tortillas, and creamy avocado.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Ingredients
- 8 large eggs (whisked)
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons butter
- ⅓ cup diced onion (white or yellow)
- ⅓ cup diced bell pepper (red or green)
- ½ to 1 whole jalapeño (seeded and diced, optional)
- 1 roma tomato (finely chopped)
- ¼ cup shredded sharp cheddar
- ¼ cup shredded Monterey Jack cheese
- 2 tablespoons cilantro leaves (torn or chopped, divided)
- 15 ounces canned black beans (drained and warmed (see notes))
- 3 or 4 flour tortillas (toasted, or corn tortillas for gluten free (see notes))
- 1 large avocado (sliced)
- Green onions, sour cream, salsa, pico de gallo, or hot sauce
Instructions
- In a medium bowl, whisk the 8 eggs with a pinch of salt and pepper until well combined. Set aside.
- In a large non-stick skillet over medium heat, melt the 2 tablespoons of butter. Add the diced onion, diced bell pepper, and optional diced jalapeño. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.
- Add the finely chopped roma tomato to the skillet and cook for 1 more minute.
- Pour the whisked eggs into the skillet. Gently fold the eggs with a spatula as they cook, scraping from the edges to the center.
- When the eggs are mostly set but still slightly wet, sprinkle in the shredded sharp cheddar, Monterey Jack cheese, and half of the cilantro. Fold gently until the cheese is melted and the eggs are cooked to your desired consistency. Season with additional salt and pepper to taste.
- Serve the scrambled eggs immediately with the warmed black beans, toasted tortillas, sliced avocado, and remaining cilantro. Offer green onions, sour cream, salsa, pico de gallo, or hot sauce on the side for topping.
Variations
- Skillet Meal: Prepare the eggs directly in an oven-safe skillet, sprinkle with the cheese, and broil for 1-2 minutes until the top is bubbly for a more finished presentation.
- Breakfast Tacos/Burritos: Spoon the scrambled eggs directly into the warmed tortillas, add beans and avocado, and roll or fold them up for a handheld breakfast.
- Egg Bowl: Skip the tortillas and serve the eggs in a bowl over the warmed black beans, topped with avocado and your choice of sauces for a low-carb option.
- Extra Creamy Eggs: Stir in a tablespoon of sour cream with the cheese for an even richer, creamier texture.
Tips for Success
- Prep First: Have all your vegetables diced and eggs whisked before heating the pan, as the cooking process goes very quickly.
- Medium Heat is Key: Cooking the eggs over medium or medium-low heat prevents them from becoming dry or rubbery, allowing for gentle, creamy curds.
- Don’t Overcook: Remove the eggs from the heat when they are still slightly glossy and soft; they will continue to cook from residual heat.
- Warm Your Tortillas: Toasting the tortillas in a dry pan or over a gas flame adds flavor and makes them more pliable for serving.
Storage & Reheating
Store leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave at reduced power, stirring halfway through to avoid overcooking. Note: The texture will not be as creamy as when freshly made.
FAQ
Can I use other vegetables?
Yes, while the listed ingredients are core, feel free to add leftover corn or diced zucchini in step 2 if you have it on hand.
How do I make this spicier?
Leave the seeds in the jalapeño for more heat, add a pinch of cayenne to the eggs, or serve with your favorite hot sauce.
Can I use pre-shredded cheese?
Yes, pre-shredded cheese works fine, though it often contains anti-caking agents that may make it melt slightly less smoothly than cheese you shred yourself.
How do I warm the black beans?
You can warm them gently in a small saucepan over low heat with a splash of water, or microwave them in a bowl for 60-90 seconds until hot.
Are corn tortillas really gluten-free?
Yes, 100% corn tortillas are gluten-free. Always check the label of pre-packaged tortillas to confirm they are certified gluten-free if necessary.
Can I make this for just one or two people?
Absolutely. Simply divide all the ingredient quantities in half to make two servings. Cooking time will be slightly shorter.
