Mexican Scrambled Eggs

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

Recipe: #9114

April 19, 2013



"Colorful and mildly spicy. This is wonderful wrapped in a low carb tortilla for an on the go breakfast."

Original is 2 servings

Nutritional

  • Serving Size: 1 (207.1 g)
  • Calories 464
  • Total Fat - 36.6 g
  • Saturated Fat - 16.8 g
  • Cholesterol - 488.9 mg
  • Sodium - 1140.2 mg
  • Total Carbohydrate - 3.5 g
  • Dietary Fiber - 0.3 g
  • Sugars - 1.6 g
  • Protein - 29 g
  • Calcium - 208.6 mg
  • Iron - 2.9 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Mix beaten eggs, heavy cream, water, salt and pepper together in a small bowl.

Step 2

Heat a small skillet and add butter and poblano and cook until the pepper is tender.

Step 3

Pour egg mixture into skillet and lower heat.

Step 4

Add chopped tomato, sausage and bacon, and cook, stirring to form curds, until eggs are almost set.

Step 5

Stir in grated cheese and cook until eggs are set and cheese melts.

Step 6

Sprinkle with tabasco sauce before serving if you like.

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 selecting a poblano chile, look for one that is dark green and firm.
  • For the cheese blend, use a combination of Colby and Monterey Jack cheeses for the best flavor.

  • Substitute the poblano chile for a bell pepper for a milder flavor. The benefit of this substitution is that the bell pepper will not be as spicy, so those with a lower tolerance for spice can still enjoy the dish.
  • Substitute the chorizo sausage for ground turkey for a healthier option. The benefit of this substitution is that ground turkey is lower in fat and calories, so it is a healthier option for those looking to reduce their fat and calorie intake.

Vegetarian Mexican Scrambled Eggs Replace the chorizo sausage and bacon with 1/2 cup cooked black beans, 1/4 cup cooked corn, and 1/4 cup cooked bell peppers. Add 1/4 teaspoon of cumin to the egg mixture.


Vegetarian Indian Scrambled Eggs Replace the chorizo sausage and bacon with 1/2 cup cooked chickpeas, 1/4 cup cooked peas, and 1/4 cup cooked onions. Add 1/4 teaspoon of garam masala to the egg mixture.


Mexican Street Corn: This classic Mexican side dish is a great accompaniment to the Mexican Scrambled Eggs. It is a delicious blend of sweet corn, mayonnaise, chili powder, cotija cheese, and lime juice, making it the perfect balance of flavors for this dish.


Black Bean and Rice Burrito: This hearty burrito is a great way to round out the Mexican Scrambled Eggs. It's made with black beans, rice, and your favorite Mexican toppings like salsa, guacamole, and sour cream, making it a delicious and filling meal. Plus, it's a great way to get your daily dose of protein and fiber.




FAQ

Q: What kind of cheese is used in Mexican Scrambled Eggs?

A: A blend of Colby cheese and Monterey Jack cheese, known as Cojack, is used in this recipe.



Q: What ingredients are used to make Mexican Scrambled Eggs?

A: Mexican Scrambled Eggs typically include eggs, onion, garlic, bell pepper, jalapeno, tomatoes, cilantro, and cheese.

1 Reviews

Bergy

Excellent recipe. Sunday Brunch was enjoyed thanks Sue. I cut the recipe back to two eggs, used 8 drops of Tabasco and added a bit of cilantro.

5.0

review by:
(21 Apr 2013)

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Fun facts:

The Poblano chile used in Mexican Scrambled Eggs is named after the Mexican city of Puebla, where it is believed to have originated.

The Chorizo sausage used in this recipe is a popular dish in Mexico and is said to have been brought to the country by Spanish settlers in the 16th century.