Mexican Scrambled Eggs

5m
Prep Time
5m
Cook Time
10m
Ready In

Recipe: #33293

September 08, 2019



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Original is 4 servings

Nutritional

  • Serving Size: 1 (609.4 g)
  • Calories 886.7
  • Total Fat - 61.9 g
  • Saturated Fat - 20.5 g
  • Cholesterol - 1825.9 mg
  • Sodium - 1768.7 mg
  • Total Carbohydrate - 11.2 g
  • Dietary Fiber - 3.7 g
  • Sugars - 4.6 g
  • Protein - 68.1 g
  • Calcium - 422.4 mg
  • Iron - 9.3 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Heat butter and oil in a 12-inch skillet over medium-high heat.

Step 2

Add onion, jalapeño

Step 3

Cook until translucent

Step 4

Add tomato, season with salt and pepper, and cook

Step 5

Add cilantro and eggs, and cook, folding eggs over in large curds occasionally, until cooked through,

Step 6

Put topping on side if you wish

Step 7

Can serve with a side of salsa added also

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When choosing a jalapeño, select one that is firm and bright green for the best flavor.
  • For the best flavor, use freshly grated cheese instead of pre-shredded.

  • Substitute olive oil for the butter - Olive oil is a healthier alternative to butter, providing a good source of monounsaturated fats that can help reduce cholesterol levels and improve heart health.
  • Substitute diced bell peppers for the jalapeño - Bell peppers are milder than jalapeños and are great for adding flavor and color to dishes without the extra heat. This makes them a great substitute for those who don't like spicy foods.

Vegetarian Mexican Scrambled Eggs Replace the butter and oil with 2 tablespoons of vegetable oil. Replace the jalapeño with 1/4 cup of bell peppers, and omit the cheese. Serve with a side of guacamole instead of salsa.



Mexican Rice: This fragrant and flavorful side dish is the perfect accompaniment to Mexican Scrambled Eggs. The fluffy white rice is cooked with a blend of spices, tomato, onion and garlic for a delicious and savory flavor. It's a great way to add a bit of extra texture and flavor to the dish.


Black Beans: This hearty and flavorful side dish is the perfect complement to Mexican Rice. Black beans are cooked with spices and onions for a delicious and savory flavor. They provide a great source of protein and fiber, making them a healthy and tasty addition to any meal.




FAQ

Q: Can I use any type of cheese in this recipe?

A: Yes, you can use any type of cheese you like, but Mexican cheese is recommended for the authentic flavor.



Q: How long should I cook the cheese for?

A: The cheese should be cooked for about 15 minutes or until it is melted and lightly browned.

1 Reviews

Daily Inspiration

Tasty egg breakfast -- loved all the components. I used pickled jalapeno and monterrey jack cheese. I didn't feel it needed the salsa as I wanted to enjoy each individual ingredient's flavor. The cilantro really adds a wonderful touch to these eggs. I haved the recipe as it was just the two of us and it was perfect.

5.0

(11 Apr 2021)

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Fun facts:

FUN FACT 1: Mexican Scrambled Eggs were a favorite of the famous Mexican painter Frida Kahlo. She enjoyed them for breakfast and often served them to her guests.

FUN FACT 2: Mexican Scrambled Eggs have been a popular dish in Mexican cuisine since the 16th century, when they were served to Spanish conquistadors as part of their welcome meal.