Mexican Scrambled Eggs

Mexican Scrambled Eggs

We’re less than a week away from Easter and this recipe has absolutely nothing to do with that.

It has everything to do with the fact that I’ve been roasting beets, making this pasta, and that pasta, shopping at good ole’ Costco, putting together the best darn deviled eggs in the universe, and baking up a killer veggie side dish.

As a result, it’s been over two months since I’ve posted a Mexican inspired recipe and, honestly, I can’t comprehend how that happened. Mexican food is my go to, my fix all, my sun and moon, my everything. It happens so frequently in my kitchen that it’s just plain wrong that I have ignored it for so long on the blog.

Mexican Scrambled Eggs 087

I’m here today to share this sweet little breakfast-for-dinner dish I came up with recently after a particularly long day at work. I walked in the door with no dinner plan whatsoever and knew that in about 20 minutes I’d have a couple of very hungry men staring me down. In a desperate attempt to avoid running out to Chipotle or heaven help us, Taco Bell, I went directly to the fridge, assessed the contents and this fantastically savory, flavorful egg dish was on the table in a matter of minutes.

Mexican Scrambled Eggs 011

A quick ingredient note. I really like these Bush’s Seasoned Recipe Black Beans.  Even after a light rinse and drain, they have a nice flavor. You can use the plain variety but I recommend giving these a try.

Mexican Scrambled Eggs 013

Coat a large non-stick frying pan with cooking spray and place it over medium-low heat. If you are not using a non-stick pan, you might want to add a bit of butter. Toss in the chopped green onions and saute them for a couple of minutes till softened.

Mexican Scrambled Eggs 025

Add 8 whisked eggs and cook, stirring almost continuously with a wooden spoon. Season with salt, to taste.

Mexican Scrambled Eggs 038

When eggs are nearly set, but still a little glossy, add a 1/2 cup lightly rinsed and drained black beans. I  recommend rinsing and draining canned beans to reduce the otherwise slimy texture they get from the juice they are packed in.

Continue to cook and stir until eggs are completely set and black beans are warm.

Mexican Scrambled Eggs 043

Add 1/4 cup of both shredded cheddar and Monterey jack cheese and remove the pan from the heat.

Mexican Scrambled Eggs 049

Stir the mixture till the cheese has melted and you are ready to serve.

Mexican Scrambled Eggs

The fun part – the garnishments! Sliced avocado and light sour cream are a must as far as I’m concerned and if you’re up for it, a little salsa would also be very nice.

Fresh fruit on the side was plenty for us but I’d love to take it to the next level and serve it with Blueberry Crumb Cake and hash brown potatoes. Or, try wrapping it up in flour tortillas for breakfast on the go.

Mexican Scrambled Eggs 073 (titled)

A wholesome and delicious busy weeknight dinner or a substantial lazy Sunday breakfast.

Mexican Scrambled Eggs

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 3 to 4 servings

This Mexican inspired egg dish is perfect as a quick and easy dinner or a substantial breakfast or brunch idea.


  • 8 large eggs, whisked
  • 3 green onions, chopped
  • Salt, to taste
  • 1/3 cup (heaping) black beans, lightly rinsed and drained well
  • 1/4 cup each, shredded sharp cheddar and jack cheese
  • Optional Garnishes:
  • Additional green onion, chopped
  • Avocado, sliced
  • Sour cream
  • Salsa


  • Spray a large non-stick fry pan with non-stick cooking spray. Saute the onion for a couple of minutes till tender. Add eggs and cook and stir over medium-low heat. Season the eggs with salt and stir frequently as they cook. Just before the eggs are completely set, add the well drained black beans. Cook and stir just till beans have warmed and eggs are fully cooked. Sprinkle with cheese and remove from heat. Stir until cheese is melted and well incorporated.
  • Sprinkle individual servings with optional garnishes - additional chopped green onion, a dollop of sour cream, sliced avocado and salsa.


Creamy Cauliflower Gratin

It’s my feeling that cauliflower is one of the most underrated vegetables around. It is, in fact, super versatile and really very tasty. Especially, when it’s smothered in a creamy, delicious, cheesy, sauce and topped with bread crumbs and Parmesan. I picked up some bagged cauliflower on my most recent trip to Costco and it was tough to decide which cauliflower recipe to share first. I have several that are pretty darn fabulous but with Easter right around the corner, this dish won out. It makes for a lovely addition to a holiday meal. Let’s get in close here and… [Read the full post]

The Costco Haul – March/April 2014

I’m sharing a two month combo haul this time around because… well because March was gone in the blink of an eye and there was just no time to pull it together. Truth. We had a houseful again with the boys home from college on Spring Break. There was a lot of action in my kitchen – baking, cooking the big meals again, and all that fun stuff. So, here I am in April sharing my last two Costco hauls but I think it was worth the wait. There were some good finds this time around, including seasonal items for… [Read the full post]

Wilton Armetale Metal Serveware Giveaway!

I was recently introduced to this beautiful collection of metal serveware from Wilton Armetale and I’m thrilled to be participating, along with a group of other bloggers, in this great big Easter prize pack giveaway. Wilton Armetale is a historic, Pennsylvania company that produces high quality, metal, serving pieces using a unique, non-toxic aluminum-based alloy. Most of the pieces are oven safe and can withstand temperatures up to 1000° F with no damage to the finish. They are also refrigerator and freezer safe and will keep cold food cold longer making it ideal for serving items like deviled eggs, salads, meat and cheese… [Read the full post]

Bacon Horseradish Deviled Eggs

Be sure to check out the awesome Wilton Armetale Easter Prize Pack Giveaway for your chance to win this gorgeous Egg Tray and an assortment of other beautiful metal serveware valued at over $400! These deviled eggs have stirred something deep down inside me. They are out of this world good, my friends. You know I wouldn’t lie about important things like bacon and horseradish. They hit on just about every flavor component all at once. A touch sweet, a little spicy, deliciously creamy, tangy, and savory. They’ve got it all and I’m afraid they’ve ruined me on all other deviled… [Read the full post]

How To: Perfect Easy to Peel Hard-Boiled Eggs

With spring officially in full swing and Easter just around the corner, there will be lots of deviled eggs happening in many of our kitchens very soon. I thought this was the right time to share some simple tips that will result in hard-boiled eggs with a creamy, bright yellow center and an easy to peel shell, making them perfect for all of your Easter recipes. Once you try this method, there’s no going back. First, let’s cover some egg boiling basics before we get down to business. Do I Have to Use Old Eggs? You may have heard that for… [Read the full post]

Chicken Broccoli Alfredo (Lightened Up)

Truth be told, I haven’t allowed myself to eat pasta with alfredo or any other full on, cream based sauce, for most of my adult life. It was an easy sacrifice for me to make in my effort to stay in the same size jeans. As a result, if I even attempt it to eat it now, I can only manage a forkful or two. It’s just too rich for my taste buds. On the other hand, my boys have no problem demolishing a huge plateful. This lightened up version makes us all happy. It doesn’t qualify entirely as a… [Read the full post]

How To: Roasting Beets

I’ve always loved beets. My first experience with them was in the old style, restaurant salads back in the 70′s (the olden days). I’m talking iceburg lettuce, lots of thousand island dressing and topped off with a couple of sliced beets. There might have also been a shred of carrot and a garbanzo bean if you were really lucky. My 12 year old palette was in love. Times have changed and so have our salads, but one thing remains. Beets are more popular than ever. For me, one of the great joys of life is a fresh roasted beet salad… [Read the full post]

Chewy Peanut Butter Chocolate Chip Cookies

I love a good peanut butter cookie every now and then but when it’s cooking baking time in our house, the boys always ask for chocolate chip. Always. I’m pretty sure they think a cookie’s not a cookie unless it has chocolate chips. This cookie is my solution to our cookie conundrum. Instead of the crispy texture of a typical peanut butter cookie, they are soft and chewy and loaded with chocolate chips. They are truly the best of both worlds. I’m skipping the step-by-step and going straight to the dough. The recipe is so straight forward you don’t need to… [Read the full post]

Baked Spaghetti Casserole

I’m kickin’ it old school today. I’m talking classic, blast from the past, down-home, spaghetti casserole. There’s nothing fancy about this recipe but it is one of the most family-friendly, crowd pleasing dishes in existence. I think I was about 13 years old when I made my first attempt at spaghetti casserole and it was as delicious then as it is now. I’ve made some small, but important, changes to my recipe over the years that make it different than other popular versions I’ve seen. I think they also make it pretty darn amazing. It’s Spring Break time for us here which… [Read the full post]

Related Posts Plugin for WordPress, Blogger...