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Mexican Scrambled Eggs are a delicious, protein-rich way to start your day or make for a delicious breakfast for dinner choice!
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.
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.
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.
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.
Add 8 whisked eggs and cook, stirring almost continuously with a wooden spoon. Season with salt, to taste.
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.
Add 1/4 cup of both shredded cheddar and Monterey jack cheese and remove the pan from the heat.
Stir the mixture till the cheese has melted and you are ready to serve.
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.
A wholesome and delicious busy weeknight dinner or a substantial lazy Sunday breakfast.
Mexican Scrambled Eggs
- 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
- Additional green onion chopped
- Avocado sliced
- Sour cream
- 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.