Mexican Scrambled Eggs

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These hearty Mexican Scrambled Eggs are cooked with onions, peppers, tomato, and melted cheese. Serve them with avocado, black beans, and tortillas for a protein-rich start to your day or an easy breakfast for dinner!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, Main Course

Cuisine: Mexican

Diet: Vegetarian

Servings: servings

Calories: 489kcal

Author: Valerie Brunmeier

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

For Serving

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

Optional Garnishes

Green onions, sour cream, salsa, pico de gallo, or hot sauce

Instructions

Whisk the eggs and season with salt and pepper, to taste. Set aside
Melt the butter in a large nonstick skillet over MEDIUM heat. Add the onion, bell pepper, and jalapeño and cook, stirring frequently, until the onions are translucent and the peppers are softened, 3 to 4 minutes. Add the tomato, season with a little salt and pepper, and continue to sauté for an additional 1 to 2 minutes, just to soften slightly.
Reduce the heat to MEDIUM-LOW and add the eggs. Cook, using a wooden spoon or spatula to fold the eggs over, until cooked through, about 4 minutes. Sprinkle with the cheese and 1 tablespoon cilantro and remove from the heat. Stir until the cheese is melted and well incorporated.
Garnish with remaining cilantro, sliced avocado, and other optional garnishes, as desired. Serve with warmed black beans and toasted tortillas on the side.

Notes

Nutrition information includes the ingredients for serving but not the optional garnishes. You can significantly reduce the amount of refined carbs in each serving by substituting low carb tortillas or wraps.

For the Tortillas and Black Beans

Toast flour tortillas in a dry skillet over MEDIUM heat for about 30 seconds per side, or just until lightly toasted. Transfer to a tortilla warmer or enclose if foil while you toast the remaining tortillas.

Drain a little of the liquid off the black beans and warm them in small saucepan over LOW heat.

Nutrition