Description
Discover how to make hearty Mexican scrambled eggs with our step-by-step guide. Easy to cook and packed with the best flavor!
Ingredients
Scale
- 6 large eggs
- 1 tbsp milk or cream (optional)
- 1/2 small onion, diced
- 1/2 bell pepper (any color), diced
- 1/2 ripe tomato, diced
- 1/2 jalapeño, finely diced (optional, for heat)
- 1 tbsp olive oil or butter
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp paprika
- Pinch garlic powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup shredded Monterey Jack or Mexican cheese blend
- Fresh cilantro, chopped, for garnish (optional)
- Avocado slices or guacamole, for serving (optional)
- Salsa or pico de gallo, for serving (optional)
- Warm tortillas or toast, for serving (optional)
Instructions
- Prep Ingredients: Dice all vegetables. Whisk eggs with milk (if using), cumin, chili powder, paprika, garlic powder, salt, and pepper until well combined.
- Sauté Vegetables: Heat oil/butter in a non-stick skillet over medium heat. Add onions and bell peppers; sauté 3-5 minutes until softened. Add tomatoes and jalapeño (if using); cook 2-3 minutes more.
- Cook Eggs: Pour whisked eggs over vegetables. Let set for 30 seconds, then gently push cooked egg from edges to center, allowing uncooked egg to flow underneath. Continue gentle folding until eggs are mostly set but still slightly moist.
- Add Cheese & Finish: Sprinkle shredded cheese over the eggs. Let melt for 30 seconds. Gently fold cheese into eggs until just incorporated and gooey. Remove from heat immediately.
- Serve: Garnish with fresh cilantro and serve hot with optional avocado, salsa, and tortillas or toast.
- Prep Time: 10 mins
- Cook Time: 10 mins